Effect of sesame seed flour on millet biscuit characteristics


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Abstract

Defatted sesame seed flour replaced millet flour at 30, 40, and 50% and was used to prepare biscuits. Protein content of the biscuits was significantly (p ≤ 0.05) increased by replacement with sesame seed flour. Millet flour biscuits were heavier than those from the blends. Diameters and weights of biscuits were reduced and thicknesses and spread factors were increased with increasing level of sesame replacement. Sensory evaluation results showed that the biscuits were highly rated for flavor and crispiness but considered poor in color.

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