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PHYSICOCHEMICAL PROPERTIES OF BROWNTOP MILLET AND EVALUATION OF ITS SUITABILITY IN PRODUCT FORMULATIONBy Amrita Majumdar, Bhavay Thakkar, Shobhit Saxena, Pradeep Dwivedi, Dr. Vijaya Tripathi
Abstract: The present study aims to investigate the physicochemical properties of Browntop millet, comparing it with refined wheat flour and evaluation of its suitability in product formulation. The proximate composition (moisture, ash, protein, fat and crude fiber) and functional properties (solubility, swelling power, water absorption capacity, oil absorption capacity andbulk density) were studied using AACC standard methods. The product bread was formulated by replacement of refined wheat flour of different levels …
Published in International Journal of Industrial Biotechnology and Biomaterials · Vol. 9, Issue 1, 2023 · pp. 18–27 Read article →