A study on functional, pasting and micro-structural characteristics of multigrain mixes for biscuits

• Published in: Journal of food measurement & characterization 2016-06, Vol.10 (2), p.274-282
• Main Authors: Kumar, K. Ashwath, Sharma, G. K., Khan, M. A., Semwal, A. D.
• Format: Article
• Language: English
• Subjects: absorption; alpha-amylase; barley; biscuits; bulk density; Cenchrus americanus; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; chickpeas; corn; dietary fiber; Eleusine coracana; Engineering; Food Science; millets; mung beans; oils; Original Paper; pasting properties; peas; protein content; soy flour; viscosity; water binding capacity; water holding capacity; water solubility
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-016-9304-5

The four different multigrain mixes were developed by combining whole cereals (barely, sorghum, maize, oats,wheat germ), pulses (chickpea dhal, green gram, peas, soya flour) and millets (finger millet, pearl millet) to get mutual supplementation benefits. The protein content of different mixes ranged from 22.91 to 27.84 % and dietary fiber ranged from 16.82 to 18.72 %. The functional, pasting and micro-structural characteristics of different mixes have been studied to predict its suitability for the preparation of biscuits. The results indicated that the water absorption capacity of these mixes varied from 1.51 to 1.57 g/g, oil absorption capacity varied from 0.84 to 1.03 g/g, water absorption index varied from 3.54 to 3.70 g/g, water solubility index varied from 3.54 to 3.70 g/g, bulk density varied from 0.53 to 0.62 g/ml, peak viscosity varied from 63.83 to 84.79 RVU. Among the different multigrain mixes studied, Mix III had the desired functional characteristics as indicated by its higher water absorption index, water solubility index, bulk density, α-amylase activity and lower alkaline water retention capacity, breakdown viscosity suggesting thereby its suitability for the preparation of biscuits. The biscuit making trials conducted on different multigrain mixes at 20 % level of incorporation have also confirmed that among different multigrain mixes, the multigrain mix III containing barley, sorghum, chickpea, pea and soya flour gave best quality biscuits.