title: Quality evaluation of little millet (Panicum miliare) incorporated functional bread.
abstract: The study was undertaken with the objective of formulating a fiber enriched functional bread by incorporating little millet flour (LMF). Wheat flour (WF) was replaced with LMF at various proportions (10, 30 and 50%) in the bread preparation. The developed breads were evaluated for physical, sensory and nutritional characteristics. The loaf volume, weight, height and specific volume were decreased significantly with increased levels of LMF. The wheat bread (control), 10 and 30 % percent incorporation of LMF did not show significance difference in the sensory scores. Control and bread with 30 % incorporation of LMF were evaluated further for nutritional characteristics. There was an increase in the percentage of micronutrients such as Iron (94%), Zinc (29%), Copper (70%), Phosphorus (28%) and also fiber (19%) which improved the nutritional value of the wheat bread when substituted with LMF. The incorporation of LMF at 30% level in bread can be considered as a functional and nutritional food choice for the management of diet related metabolic disorders.
authors.affiliation: Department of Food Science and Nutrition, Rural Home Science College, University of Agricultural Sciences, Dharwad, Karnataka India.
authors.forename: Mamata
authors.initials: M
authors.lastname: Mannuramath
authors.affiliation: Department of Food Science and Nutrition, Rural Home Science College, University of Agricultural Sciences, Dharwad, Karnataka India.
authors.forename: Nirmala
authors.initials: N
authors.lastname: Yenagi
authors.affiliation: Department of Bioresource Engineering, Macdonald Campus of McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9 Canada.
authors.forename: Valerie
authors.initials: V
authors.lastname: Orsat
keywords: Bread; Crumb color; Crumb texture; Dietary fiber; Little millet flour; Physical characteristics; Sensory evaluation