Original Research Article
Year: 2018 | Month: March | Volume: 8 | Issue: 3 | Pages: 232-243
Exploration of Gluten-Free Baked Food Products Incorporated by Germinated Finger (Eleusine Coracana) and Pearl (Pennisetum Glaucum) Millets: A Therapeutic Approach
Dr. Ekta Singh Chauhan1, Sarita2
1,2Department of Food Science and Nutrition, Faculty of Home Science, Banasthali University, Tonk, Rajasthan, India
Corresponding Author: Sarita
The concepts of food consumption are changing from previous to present time. Previous emphasis has been on survival, hunger satisfaction, health maintenance and absence of adverse effects on health and current emphasis is on encouraging the use of nutraceutical foods. It promises to promote better health and well being thus, helping to reduce the risk of chronic diseases such as obesity, diabetes, cardiovascular diseases, celiac diseases and cancer. Millets have nutraceutical properties with cheap in cost. Finger and pearl millets are rich in nutrients, phytochemical and antioxidants but also contained anti-nutrients which can be reduced by germination significantly. Enzyme activities such as amylase, acid and alkaline phosphatase in GFMF and GPMF increased significantly compared to WRFMF and WRPMF. So present study was designed to develop baked food products by using locally available (finger and pearl). Different types of baked foods named Milleti-burger, Veggimillet pizza and Nutric bread were developed and their sensory acceptability and nutrients analysis were done. Sensory evaluation were revealed that GFMF and GPMF incorporated baked foods are earned acceptable mean scores and containing higher percentage of energy, protein, fat, iron and calcium compare to standard.
Key words: Germination; Burger; Pizza; Bread; Anti-nutrients; Enzymes activities