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195011

Improve the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour

Article

Last updated: 04 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Food Technology and Dairy

Abstract

Bakeries occupy an important position in human nutrition locally and globally.  The result of gap between production and consumption for wheat, the government are imported wheat from different countries. Millets are widely grown in the semiarid tropics of Africa and Asia. It serves as a major food component in various traditional   foods such as bread, porridges and snack foods. In this study replacement wheat flour (72% ext.) with pearl millet flour for manufacture the blends of cake. (10% pearl millet flour + 90% wheat flour, 20% pearl millet flour + 80% wheat flour, 30% pearl millet flour + 70% wheat flour and 100% pearl millet flour). The chemical composition, rheological properties, textures, staling, microbiological examination and sensory properties of produced cake and during the storage period of 8 days at 25 ± 1 °C were done. The results showed that a clear and noticeable improvement of all characteristics of produced cake, which was the increase of ash, protein, fiber, fat and carbohydrate compared to the control sample. Therefore, the study recommended that using the pearl millet flour for the manufacture of bakery products.

DOI

10.21608/assjm.2021.195011

Keywords

Millet- chemical composition- rheological properties, Microbiological examination, cake

Authors

First Name

ashraf

Last Name

sharoba

MiddleName

-

Affiliation

Department of Food Technology, Faculty of Agriculture, Benha University, Egypt.

Email

ashraf_sharoba@yahoo.com

City

-

Orcid

-

Volume

59

Article Issue

5

Related Issue

26490

Issue Date

2021-04-01

Receive Date

2021-09-18

Publish Date

2021-04-01

Page Start

445

Page End

454

Print ISSN

1110-0419

Online ISSN

2974-4830

Article File

ASSJM_Volume 59_Issue 5_Pages 445-454.pdf

PDF . 614.8kB

Link

https://assjm.journals.ekb.eg/article_195011.html

Detail API

https://assjm.journals.ekb.eg/service?article_code=195011

Order

55

Type

Original Article

Type Code

841

Publication Type

Journal

Publication Title

Annals of Agricultural Science, Moshtohor

Publication Link

https://assjm.journals.ekb.eg/

MainTitle

Improve the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour

Details

Type

Article

Created At

22 Jan 2023