Development of Wafers Incorporated with Pearl Millet Flour & Barnyard Millet Flour

Authors(3) :-V. Sruthi, Prof. Dr. Kavita Waghray, Ankush Narayan Rathod

Wafers incorporated with pearl millet flour and barnyard millet flour were developed and assessed for their nutritional & sensory parameters. Total eight formulations were prepared. A control was prepared with refined wheat flour and remaining all ingredients are same for all proportions. The highest value of Protein content was observed for the formulation with 30 % refined wheat flour,70 % pearl millet flour(C) and Fat, Carbohydrates is highest in the formulation with 50% refined wheat flour,30 % pearl millet flour + 20 % barnyard millet(H).Highest value of ash content was observed for the formulation with 50 % refined wheat flour,50%barnyard millet flour(E).Highest value of crude fiber observed for the formulation 30% refined wheat flour,70% barnyard millet flour. Sensory scores were highest for the formulation with 50 %refined wheat flour,50 % pearl millet flour making it the most acceptable formulation. Nutritionally and organoleptically (Taste) the above stated formulations were superior but their visual appearance was negatively affected due to increased Color compared to the control.

Authors and Affiliations

V. Sruthi
Post Graduate Student ,Food Technology,University College of Technology (A) Osmania University, Hyderabad, Telangana, India
Prof. Dr. Kavita Waghray
Professor ,Food Technology, University College of Technology (A) Osmania University, Hyderabad, Telangana, India
Ankush Narayan Rathod
Quality Executive, Kamala Consumer Care Pvt LTD, Kothur, Rangareddi, Telangana, India

Refined Wheat Flour, Wafers, Pearl millet Flour, Barnyard millet flour

  1. Manley, D.J.R. (1983). Technology of biscuits, crackers and cookies, Chichester: Ellis Horwood Publishers, 219-234
  2. Tiefenbacher K. F. 1993. 'Wafers'.inEncyclopaedia of Food Science, Food Technology and Nutrition, Academic Press,London. Vol., pp: 417–420.
  3. Bakery and confectionery technologymodule-14: technology of wafer biscuits, paper 09
  4. Processing and Technology for Millet Based Food Products: A Review R.V. Jaybhaye, I.L. Pardeshi, P.C. Vengaiah, P.P. Srivastav,JOURNAL OF READY TO EAT FOOD
  5. Pearl millet-nutritional value and medicinal usesShweta Malik Research Scholar (Food & Nutrition) Dept. of Home Science, B.P.SWomen's UniversityKhanpurKalan (Hry) Vol-1 Issue-3 2015 IJARIIE-ISSN(O)-2395
  6. Dogan IS. 2006. Factors affecting wafer sheet quality. International Journal of Food Science and Technology.41: 569576.
  7. Manley DJR. 2000. Technology of Biscuits, crakers and Cookies, 3 rd edn. Cambridge, UK: Woodheaf Publishing. Pp: 290-306. Oliver G. and Sahi SS. 1995.
  8. Wafer batters: a rheological study. Journal of the Science of Food and Agriculture.67: 221-227.
  9. K. N. Rai, C. L. L. Gowda, B. V. S. Reddy, and S. Sehgal, "Potential uses of sorghum and pearl millet in alternative and health foods," Journal Of Comprehensive Reviews In Food Science And Food Safety, (7), pp. 340352, 2008.
  10. V. S. Nambiar, J. J. Dhaduk, N. Sareen, T. Shahu, and R. Desai, "Potential Functional Implications of Pearl millet (Pennisetum glaucum) in Health and Disease," Journal of Applied Pharmaceutical Science, (10), 62 -67, 2011.
  11. Florence, S. P., Urooj, A., Asha, M. R. and Jyotsna, R., 2014, Sensoryphysical and nutritional qualities of cookies prepared from pearl millet. J. Food Process. Technol., 5 (10): 78-91.
  12. Yadav, D. N., Balasubramanian, S., Kaur, J., Anand, T. and Singh, A. K., 2011, Optimization and shelf-life evaluation of pearl millet based halwa dry mix. J. Food Sci. Engg., 1 (7): 313-322.
  13. Sticking of waffles on baking plates-Influence of ingredients, baking plate material, baking parameters and release agents Doctoral thesis -Regina Huber Vienna, 03.11.2016
  14. Ejeta, G., Hassen, M.M. and Mertz, E.T. In vitro digestibility and amino acid composition of pearl millet And other cereals. Proc. Naternat.Acad.sci.,84:6016-6019.
  15. B. Lake, and M. Water-Worth, "Cereal and Cereal Products," in Food and Nutrition, Mill and Brown (eds.),Will Alman and Sons Ltd London, pp. 205. 1980.
  16. K. N. Rai, C. L. L. Gowda, B. V. S. Reddy, and S. Sehgal, "Potential uses of sorghum and pearl millet in alternative and health foods," Journal Of Comprehensive Reviews In Food Science And Food Safety, (7), pp. 340352, 2008.
  17. V. S. Nambiar, J. J. Dhaduk, N. Sareen, T. Shahu, and R. Desai, "Potential Functional Implications of Pearl millet (Pennisetum glaucum) in Health and Disease," Journal of Applied Pharmaceutical Science, (10), 62 -67,2011.
  18. Badi SM, Hoseney (1975) Use of sorghum and pearl millet flours in Cookies. Cereal Chem 53: 733-738.
  19. Jain RK, Satish B (1997) Production of Low-fat Grits from Pearl Millet. J Food Eng 31: 297-304.
  20. AOAC (2005) Official Methods of Analysis, (18thedn). Association of Official Analytical Chemists, Washington DC.
  21. Ali AY, Anwaar A, Asif A, Tabassum H, Muhammad AR, et al. (2012) Nutritional and functional evaluation of wheat flour cookies, supplemented with gram flour. Intr J Food Sci Nutr 64:63-68.
  22. Amarender RA, Yadav OP, Dharm PM, Singh IP, Ardeshna NJ, et al. (2013)Utilization Pattern, Demand and Supply of Pearl Millet Grain and Fodder inWestern India.

Publication Details

Published in : Volume 4 | Issue 5 | March-April 2018
Date of Publication : 2018-04-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 1072-1077
Manuscript Number : IJSRST1845240
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

V. Sruthi, Prof. Dr. Kavita Waghray, Ankush Narayan Rathod, " Development of Wafers Incorporated with Pearl Millet Flour & Barnyard Millet Flour", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 4, Issue 5, pp.1072-1077, March-April-2018.
Journal URL : https://ijsrst.com/IJSRST1845240
Citation Detection and Elimination     |      | |
  • V. S. Nambiar, J. J. Dhaduk, N. Sareen, T. Shahu, and R. Desai, "Potential Functional Implications of Pearl millet (Pennisetum glaucum) in Health and Disease," Journal of Applied Pharmaceutical Science, (10), 62 -67, 2011.
  • Florence, S. P., Urooj, A., Asha, M. R. and Jyotsna, R., 2014, Sensoryphysical and nutritional qualities of cookies prepared from pearl millet. J. Food Process. Technol., 5 (10): 78-91.
  • Yadav, D. N., Balasubramanian, S., Kaur, J., Anand, T. and Singh, A. K., 2011, Optimization and shelf-life evaluation of pearl millet based halwa dry mix. J. Food Sci. Engg., 1 (7): 313-322.
  • Sticking of waffles on baking plates-Influence of ingredients, baking plate material, baking parameters and release agents Doctoral thesis -Regina Huber Vienna, 03.11.2016
  • Ejeta, G., Hassen, M.M. and Mertz, E.T. In vitro digestibility and amino acid composition of pearl millet And other cereals. Proc. Naternat.Acad.sci.,84:6016-6019.
  • B. Lake, and M. Water-Worth, "Cereal and Cereal Products," in Food and Nutrition, Mill and Brown (eds.),Will Alman and Sons Ltd London, pp. 205. 1980.
  • K. N. Rai, C. L. L. Gowda, B. V. S. Reddy, and S. Sehgal, "Potential uses of sorghum and pearl millet in alternative and health foods," Journal Of Comprehensive Reviews In Food Science And Food Safety, (7), pp. 340352, 2008.
  • V. S. Nambiar, J. J. Dhaduk, N. Sareen, T. Shahu, and R. Desai, "Potential Functional Implications of Pearl millet (Pennisetum glaucum) in Health and Disease," Journal of Applied Pharmaceutical Science, (10), 62 -67,2011.
  • Badi SM, Hoseney (1975) Use of sorghum and pearl millet flours in Cookies. Cereal Chem 53: 733-738.
  • Jain RK, Satish B (1997) Production of Low-fat Grits from Pearl Millet. J Food Eng 31: 297-304.
  • AOAC (2005) Official Methods of Analysis, (18thedn). Association of Official Analytical Chemists, Washington DC.
  • Ali AY, Anwaar A, Asif A, Tabassum H, Muhammad AR, et al. (2012) Nutritional and functional evaluation of wheat flour cookies, supplemented with gram flour. Intr J Food Sci Nutr 64:63-68.
  • Amarender RA, Yadav OP, Dharm PM, Singh IP, Ardeshna NJ, et al. (2013)Utilization Pattern, Demand and Supply of Pearl Millet Grain and Fodder inWestern India.
  • " target="_blank"> BibTeX
    |
  • V. S. Nambiar, J. J. Dhaduk, N. Sareen, T. Shahu, and R. Desai, "Potential Functional Implications of Pearl millet (Pennisetum glaucum) in Health and Disease," Journal of Applied Pharmaceutical Science, (10), 62 -67, 2011.
  • Florence, S. P., Urooj, A., Asha, M. R. and Jyotsna, R., 2014, Sensoryphysical and nutritional qualities of cookies prepared from pearl millet. J. Food Process. Technol., 5 (10): 78-91.
  • Yadav, D. N., Balasubramanian, S., Kaur, J., Anand, T. and Singh, A. K., 2011, Optimization and shelf-life evaluation of pearl millet based halwa dry mix. J. Food Sci. Engg., 1 (7): 313-322.
  • Sticking of waffles on baking plates-Influence of ingredients, baking plate material, baking parameters and release agents Doctoral thesis -Regina Huber Vienna, 03.11.2016
  • Ejeta, G., Hassen, M.M. and Mertz, E.T. In vitro digestibility and amino acid composition of pearl millet And other cereals. Proc. Naternat.Acad.sci.,84:6016-6019.
  • B. Lake, and M. Water-Worth, "Cereal and Cereal Products," in Food and Nutrition, Mill and Brown (eds.),Will Alman and Sons Ltd London, pp. 205. 1980.
  • K. N. Rai, C. L. L. Gowda, B. V. S. Reddy, and S. Sehgal, "Potential uses of sorghum and pearl millet in alternative and health foods," Journal Of Comprehensive Reviews In Food Science And Food Safety, (7), pp. 340352, 2008.
  • V. S. Nambiar, J. J. Dhaduk, N. Sareen, T. Shahu, and R. Desai, "Potential Functional Implications of Pearl millet (Pennisetum glaucum) in Health and Disease," Journal of Applied Pharmaceutical Science, (10), 62 -67,2011.
  • Badi SM, Hoseney (1975) Use of sorghum and pearl millet flours in Cookies. Cereal Chem 53: 733-738.
  • Jain RK, Satish B (1997) Production of Low-fat Grits from Pearl Millet. J Food Eng 31: 297-304.
  • AOAC (2005) Official Methods of Analysis, (18thedn). Association of Official Analytical Chemists, Washington DC.
  • Ali AY, Anwaar A, Asif A, Tabassum H, Muhammad AR, et al. (2012) Nutritional and functional evaluation of wheat flour cookies, supplemented with gram flour. Intr J Food Sci Nutr 64:63-68.
  • Amarender RA, Yadav OP, Dharm PM, Singh IP, Ardeshna NJ, et al. (2013)Utilization Pattern, Demand and Supply of Pearl Millet Grain and Fodder inWestern India.
  • " target="_blank">RIS
    |
  • V. S. Nambiar, J. J. Dhaduk, N. Sareen, T. Shahu, and R. Desai, "Potential Functional Implications of Pearl millet (Pennisetum glaucum) in Health and Disease," Journal of Applied Pharmaceutical Science, (10), 62 -67, 2011.
  • Florence, S. P., Urooj, A., Asha, M. R. and Jyotsna, R., 2014, Sensoryphysical and nutritional qualities of cookies prepared from pearl millet. J. Food Process. Technol., 5 (10): 78-91.
  • Yadav, D. N., Balasubramanian, S., Kaur, J., Anand, T. and Singh, A. K., 2011, Optimization and shelf-life evaluation of pearl millet based halwa dry mix. J. Food Sci. Engg., 1 (7): 313-322.
  • Sticking of waffles on baking plates-Influence of ingredients, baking plate material, baking parameters and release agents Doctoral thesis -Regina Huber Vienna, 03.11.2016
  • Ejeta, G., Hassen, M.M. and Mertz, E.T. In vitro digestibility and amino acid composition of pearl millet And other cereals. Proc. Naternat.Acad.sci.,84:6016-6019.
  • B. Lake, and M. Water-Worth, "Cereal and Cereal Products," in Food and Nutrition, Mill and Brown (eds.),Will Alman and Sons Ltd London, pp. 205. 1980.
  • K. N. Rai, C. L. L. Gowda, B. V. S. Reddy, and S. Sehgal, "Potential uses of sorghum and pearl millet in alternative and health foods," Journal Of Comprehensive Reviews In Food Science And Food Safety, (7), pp. 340352, 2008.
  • V. S. Nambiar, J. J. Dhaduk, N. Sareen, T. Shahu, and R. Desai, "Potential Functional Implications of Pearl millet (Pennisetum glaucum) in Health and Disease," Journal of Applied Pharmaceutical Science, (10), 62 -67,2011.
  • Badi SM, Hoseney (1975) Use of sorghum and pearl millet flours in Cookies. Cereal Chem 53: 733-738.
  • Jain RK, Satish B (1997) Production of Low-fat Grits from Pearl Millet. J Food Eng 31: 297-304.
  • AOAC (2005) Official Methods of Analysis, (18thedn). Association of Official Analytical Chemists, Washington DC.
  • Ali AY, Anwaar A, Asif A, Tabassum H, Muhammad AR, et al. (2012) Nutritional and functional evaluation of wheat flour cookies, supplemented with gram flour. Intr J Food Sci Nutr 64:63-68.
  • Amarender RA, Yadav OP, Dharm PM, Singh IP, Ardeshna NJ, et al. (2013)Utilization Pattern, Demand and Supply of Pearl Millet Grain and Fodder inWestern India.
  • " target="_blank">CSV

    Article Preview