PDF(Pubmed)
Abstract：
Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in biscuit production. Three distinct millet varieties were investigated: finger, pearl, and buckwheat. Employing response surface methodology (RSM), the optimal ratio of these flours was determined, resulting in a blend of 1.5:1:1, respectively. The optimized multi-millet biscuits were further enhanced with calcium fortification and subjected to comprehensive physico-chemical analysis. Proximate composition analysis revealed favorable levels of protein (5.472 ± 0.31%), ash (2.80 ± 0.57 g/100 g), and energy density (5.8015 ± 0.004 kcal/g), indicating a significantly higher protein content, enriched mineral profile, and high energy density as compared to refined wheat flour products. Sensory evaluation encompassing attributes such as color and texture and organoleptic assessment using a nine-point hedonic scale demonstrated favorable acceptance. Additionally, the overall acceptability of the biscuits remained consistently high throughout storage, ranging from 8.263 ± 0.65 (day 0) to 8.053 ± 0.85 (day 14). This study underscores the potential of multi-millet biscuits as a nutritious and palatable alternative to traditional wheat-based snacks, offering an avenue for diversifying dietary options and promoting healthier food choices.
摘要：
小米产品因其卓越的营养成分而获得全球认可，吸引不同年龄的人口统计数据，and,因此,用矿物质强化这些产品可以确保营养安全。本研究探讨了在饼干生产中利用小米替代精制小麦粉的可行性。研究了三个不同的小米品种：手指，珍珠,还有荞麦.采用响应面方法(RSM)，确定了这些面粉的最佳比例，分别产生1.5:1:1的混合物。优化后的多小米饼干进一步强化了钙强化，并进行了综合理化分析。接近组成分析显示蛋白质的有利水平（5.472±0.31％），灰分（2.80±0.57g/100g），和能量密度（5.8015±0.004kcal/g），表明蛋白质含量明显更高，富集矿物剖面，与精制小麦粉产品相比，能量密度高。使用九点享乐量表进行的包括颜色和质地等属性的感官评估显示出良好的接受度。此外,饼干的整体可接受性在整个储存过程中始终保持较高，范围从8.263±0.65（第0天）到8.053±0.85（第14天）。这项研究强调了多小米饼干作为传统小麦零食的营养和可口替代品的潜力，提供多样化饮食选择和促进更健康食物选择的途径。
