'' '' Development and Standardization for Preparation of Doughnut Using Millets (Jowar, Pearl, Ragi, Little, Kodo, Barnyard, Proso and Foxtail)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here
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Original Research Articles                      Volume : 7, Issue:1, January, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
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Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2018.7(1): 990-999
DOI: https://doi.org/10.20546/ijcmas.2018.701.119


Development and Standardization for Preparation of Doughnut Using Millets (Jowar, Pearl, Ragi, Little, Kodo, Barnyard, Proso and Foxtail)
D. Satish Kumar1, G. Sudha Devi2*, P. Joseph Raju1 and B. Dayakar Rao3
1Food Science and Technology, Satavahana University Karimnagar, Telangana, India
2UAS, CAE Raichur, Karnataka, India
3Principal Scientist IIMR- ICAR, Rajendranagar, Hyderabad, Telangana, India
*Corresponding author
Abstract:

Evaluation on the physicochemical and sensory properties of wheat flour doughnuts substituted with millet flour was investigated. Different levels of millet flour (20, 30, 40 and 50%) and Wheat flour (80, 70, 60 and 50%). Chemical (moisture, fat, protein and ash), physical (specific volume, weight loss, spread ratio and yield) and sensory evaluation were conducted on all samples. Proximate analyses result indicated a higher percentage of protein and fat in control doughnut compared with substituted millet flour. Doughnut yield was ranged from 29.20-34.02%. Doughnut substituted with 40% millet flour showed the highest score in overall acceptability.


Keywords: Millets, Doughnut and Physical and proximate parameter
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How to cite this article:

Satish Kumar, D., G. Sudha Devi, P. Joseph Raju and Dayakar Rao, B. 2018. Development and Standardization for Preparation of Doughnut Using Millets (Jowar, Pearl, Ragi, Little, Kodo, Barnyard, Proso and Foxtail).Int.J.Curr.Microbiol.App.Sci. 7(1): 990-999. doi: https://doi.org/10.20546/ijcmas.2018.701.119
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.
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