Different parboiling pretreatments viz. cold and hot water soaking followed by steaming for varying durations were imposed on five small millets (Barnyard, foxtail, little, kodo and proso). The pretreated samples of millets grains were milled using laboratory rice testing equipment. Based on the sensory evaluation of all the treated milled rices, the best parboiled treatment sample was selected to get the flour (all five) which was used for preparing three bakery products viz. butter biscuit, spongecake and ohmo biscuit. The flour of the millets were blended along with refined wheat flour in the ratio of 20:80, 30:70 and 40:60 for butter biscuit and sponge cake and for ohmo biscuit, the flours used were,in the ratio of 15:85,20:80 and 25:75. The sensory analysis indicated that all the three levels were acceptable in respect of all the products. The proximate composition revealed that bakery products prepared by blending the parboiled millets flour with refined wheat flour were rich in crude fibreand calcium Compared to control. Therefore, the parboiled millets' flours could be successfully blended in the development of nutri-rich bakery products.
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