Effect of Replacing Wheat Flour with Pear Millet Flour on Chemical and Sensory Properties of Bound Cake

Journal of Food and Dairy Sciences

Lamya Mallasiy, Fayza Elezaly, Manal Mohammed

Citations:

1

References:

26

Abstract

The objective of this work study the effect of replacing wheat flour 72% extraction with Pear millet flour in different ratios (100:0,40:60,60:40,80:20 and 0:100) On the chemical and sensory properties of pearl millet bound cake. The obtained results indicated that nutritional value of the bound cakes increased in terms of their protein, fiber, and mineral content. In addition, the amount of the e...

Subjects

PEAR

Food science

Wheat flour

Sensory system

Mathematics

Chemistry

Horticulture

Biology

Neuroscience

Sustainable Development Goals (SDG)

Zero hunger

2024

Article

Open Access

Institution

Department of Home Economics, Faculty of Science and Arts, Mahayel Aseer, King Khalid University , Saudi Arabia,

Department of Home Economics, Faculty of Specific, Education, Mansoura University, Egypt,

Department of Family Education, AL Qunfuthah University Faculty - Umm AL-Qura University - Kingdom of Saudi Arabia

Journal Rank

0.788

DOI

https://doi.org/10.21608/jfds.2023.231613.1128

Language

Country

Effect of Replacing Wheat Flour with Pear Millet Flour on Chemical and Sensory Properties of Bound Cake

Primary Source

Effect of Replacing Wheat Flour with Pear Millet Flour on Chemical and Sensory Properties of Bound Cake

Journal of Food and Dairy Sciences

Lamya Mallasiy, Fayza Elezaly, Manal Mohammed

Citations:

1

References:

26

Abstract

The objective of this work study the effect of replacing wheat flour 72% extraction with Pear millet flour in different ratios (100:0,40:60,60:40,80:20 and 0:100) On the chemical and sensory properties of pearl millet bound cake. The obtained results indicated that nutritional value of the bound cakes increased in terms of their protein, fiber, and mineral content. In addition, the amount of the e...