Vol. 6, Issue 5 (2018)
Studies on chemical, textural and color characteristics of finger millet (Eleusine coracana) fortified sponge cake
Author(s): Patel P, Thorat SS and Akash Mane
Abstract: Finger millet is highly nutritious as it contain excellent amount of calcium, iron and crude fibre. The force max required for sponge cake decreased with increase in whole flour incorporation from 20 to 80%, as evident from the textural study. The proximate composition of sponge cake prepared with whole finger millet (20 to 80%) resulted in increase in moisture content, ash, carbohydrate, crude fibres, minerals (Ca and Fe) with reduction in protein. Good quality sponge cake can be prepared by replacing 80% maida with finger millet flour with higher content of Ca, Fe and crude fiber.
Pages: 2790-2793 | 318 Views 80 Downloads
download (4439KB)
How to cite this article:
Patel P, Thorat SS, Akash Mane. Studies on chemical, textural and color characteristics of finger millet (Eleusine coracana) fortified sponge cake. Int J Chem Stud 2018;6(5):2790-2793.
