Evaluation of quality characteristics of bread from kodo, little and foxtail millets

Abstract

Small millets incorporated breads were standardized by incorporating millet flour viz., kodo millet, little millet and foxtail millet at 10, 20, 30, 40, 50, 60 and 70% levels. The developed bread was evaluated for their sensory attributes and it was highly acceptable at 20% level of small millets incorporation. The developed products were analyzed for their physico-chemical properties. The incorporation of millet flour increased the bread characteristics such as height, weight, specific volume, bulk density, water absorption and decreased the dough extensibility. As the level of substitution increases, the whiteness index increased and the yellowness index decreased for the developed millet bread. The staleness of bread crumb was increased on storage. The texture profiles like springiness, cohesiveness and resilience were decreased. The fibre content of the millet bread was 1.31g, 1.46g and 1.53g for kodo, little and foxtail millet bread respectively and was higher than the control (0.36g) bread. The calcium and iron content of the developed bread was 21.54 and 1.96mg, 19.88 and 3.36mg and 22.21mg and 2.28mg per 100g of the kodo, little and foxtail millet bread respectively. The shelf life of the bread was 7 days under ambient condition in different packaging materials and the microbial population was within the safer limit during the storage period.