Preparation of doughnut

Evaluation on the physicochemical and sensory properties of wheat flour doughnuts substituted with millet flour was investigated. Different levels of millet flour (20, 30, 40 and 50%) and Wheat flour (80, 70, 60 and 50%). Chemical (moisture, fat, protein and ash), physical (specific volume, weight loss, spread ratio and yield) and sensory evaluation were conducted on all samples. Proximate analyses result indicated a higher percentage of protein and fat in control doughnut compared with substituted millet flour. Doughnut yield was ranged from 29.20-34.02%.

10p trinhthamhodang4 22-03-2020 9 1   Download

The present study is carried out to evaluate effective utilization of composite flour for development of bakery and extruded products. Biscuits, bread, doughnuts, cake and extruded snacks were prepared with blends of flours at various levels and were organoleptically evaluated using nine point hedonic rating scale for sensory parameters such as appearance, colour, texture, flavour and overall acceptability by semi-trained panel of judges.

11p chauchaungayxua4 18-03-2020 21 4   Download