Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Mallasiy, L., Elezaly, F., Mohammed, M. (2024). Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake. Journal of Food and Dairy Sciences, 14(12), 293-299. doi: 10.21608/jfds.2023.231613.1128
Lamya O. H. Mallasiy; Fayza M. Elezaly; Manal M. A. Mohammed. "Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake". Journal of Food and Dairy Sciences, 14, 12, 2024, 293-299. doi: 10.21608/jfds.2023.231613.1128
Mallasiy, L., Elezaly, F., Mohammed, M. (2024). 'Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake', Journal of Food and Dairy Sciences, 14(12), pp. 293-299. doi: 10.21608/jfds.2023.231613.1128
Mallasiy, L., Elezaly, F., Mohammed, M. Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake. Journal of Food and Dairy Sciences, 2024; 14(12): 293-299. doi: 10.21608/jfds.2023.231613.1128

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

Article 2, Volume 14, Issue 12, December 2024, Page 293-299  XML PDF (942.28 K)
Document Type: Original Article
DOI: 10.21608/jfds.2023.231613.1128
View on SCiNiTO View on SCiNiTO
Authors
Lamya O. H. Mallasiyorcid 1; Fayza M. Elezalyorcid 2; Manal M. A. Mohammed email orcid 3
1Department of Home Economics, Faculty of Science and Arts, Mahayel Aseer, King Khalid University , Saudi Arabia
2Department of Home Economics, Faculty of Specific, Education, Mansoura University, Egypt
3Department of Family Education, AL Qunfuthah University Faculty - Umm AL-Qura University - Kingdom of Saudi Arabia
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 essential and nonessential amino acids content in sample 100% millet flour in comparing with sample (A) 100% wheat flour. So, the study recommended that, the availability using of pearl millet flour at different levels into wheat bound cake formula improved their nutritional quality and sensory evaluation of cake bound produced.
Keywords
Pearl millet; Wheat flour; bound cake
Statistics
Article View: 221
PDF Download: 367