Development and Quality Evaluation of Barnyard Millet Bran Incorporated Rusk and Muffin
Nazni P* and Karuna TD
Department of Food Science and Nutrition, Periyar University, Salem, India
- *Corresponding Author:
- Nazni P
Department of Food Science and Nutrition
Periyar University, Salem, India
Tel: 98848 17954
E-mail: [email protected]
Received Date: September 12, 2016; Accepted Date: October 03, 2016; Published Date: October 07, 2016
Citation: Nazni P, Karuna TD (2016) Development and Quality Evaluation of Barnyard Millet Bran Incorporated Rusk and Muffin. J Food Ind Microbiol 2: 116. doi: 10.4172/2572-4134.1000116
Copyright: © 2016 Nazni P, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Introduction: Millets are good sources of energy, protein, fatty acids, vitamins, minerals, dietary fibre and polyphenols. Millet bran is therefore a by-product of millet-based food manufacturing. Background: The chemical treatments will decrease the content of anti-nutrients and increase the content of compounds that improve bioavailability. Objectives: The present study with the objectives to study the different method of chemical treatment in barnyard millet bran, and the treated bran and raw bran was analysed for the antinutrional and proximate composition. Materials and Methods: Various pre-treatment done by chemical treatments in Barnyard millet bran, antinutritional and chemical composition and texture analysis were analysed using standard techniques. Results and Conclusion: The various chemical treated bran the calcium hydroxide and hot water treated [treatment-2] barnyard millet bran get decrease the antinutrient factors such as trypsin inhibitor, lipase activity, phytates etc., when compare to raw barnyard millet bran. From the chemical analysis the dietary fibre, protein, ash content was stabilized in [treatment-2] treated bran when compare to other treated bran. The sensorial attributes of rusk at ratio (85:15) and muffin at ratio (75:25) with BMB substitution got highly accept by panel members. Even though BMB slightly increased the hardness of rusk and in muffin increase the strength of muffin.