Development of Millet Based Multigrain Functional Bakery Products: Development and Analysis of Millet Based Multigrain Functional Bakery Products - Softcover

Shukla, Preeti; Sharma, Shilpa; Bhise, Suresh

Softcover

ISBN 10: 620996821X ISBN 13: 9786209968211

Verlag: LAP LAMBERT Academic Publishing, 2026

Inhaltsangabe

The main objectives of the current study were to developed muffins from bajara and sorghum to check its acceptability, shelf life, moisture content and the microbial count of the accepted formulated muffin with its constituent ingredients. For the development of muffins, the ingredients were made into five different formulations in different proportions. The qualities taken into consideration were colour, appearance, taste, texture, flavour and overall acceptability of food products. The current study proves that the Jowar and Bajra can be utilized in the bakery industry without blending with refined wheat flour to obtain high degree of sensory acceptability in addition to their nutritional and health benefits. These products can be commercialized for the benefit of human health.

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Über die Autorin bzw. den Autor

Dr. Preeti Shukla (Assistant professor) has research and teaching experience in Food Technology, Food and Nutrition, Dietetics and Nutrition with specialization in Dairy Technology, Bakery Technology and Dietetics of more than 5 years. Her research focus on potential utilization and addition of value to cereals and milk for variety of products.

Details zur Ausgabe

• Verlag: LAP LAMBERT Academic Publishing
• Erscheinungsdatum: 2026
• Sprache: Englisch
• ISBN 10: 620996821X
• ISBN 13: 9786209968211
• Einband: Taschenbuch
• Anzahl der Seiten: 52
• Kontakt zum Hersteller: SIA OmniScriptum Publishing; customerservice@vdm-vsg.de; ; Brivibas gatve 197; Riga; 1039; Lettland