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VOL. 6, ISSUE 6 (2021)
Standardization and shelf life study on allergen free millet biscuits using natural preservatives
Authors
Ranjitha D
Abstract
In developing countries like India with increasing urbanization, the demand for processed food is increasing popularly. Among them, bakery products particularly biscuits command wide popularity in both urban and rural mass. But bakery products like bread, cakes, and biscuits are made with wheat especially maida flour. Wheat contains gluten and gliadin protein. That protein affected our human body and producing allergens. Hence, an attempt was made to develop allergen free millets biscuits (without wheat flour) using spices (natural preservatives) with acceptable sensory attributes. The millets like barnyard, foxtail, finger, little and kodo millets were selected as they contain higher level of nutrients and free from gluten. Spices like garlic, cinnamon and cloves were selected because of their antimicrobial and antioxidant properties. The biscuits are prepared from multigrain with 20% of every millet variety. Spices like garlic, cinnamon and cloves were added at different percentage such as 4%, 2% and 2% respectively. Nutritional content of the millet biscuits are greater than control with same physical characteristics. Shelf life of the spices added millet biscuits higher than the control. Shelf life of the millet biscuits was 45 days and control was 30 days.
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Pages:39-45
How to cite this article:
Ranjitha D "Standardization and shelf life study on allergen free millet biscuits using natural preservatives ". International Journal of Food Science and Nutrition, Vol 6, Issue 6, 2021, Pages 39-45
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