Revista de Processamento e Tecnologia de Alimentos

Abstrato

Development of Pearl Millet (Pennisetum glaucum) Pizza Base Using Response Surface Methodology

Asim Sabha, Devaki. C.S, Florence Suma P, Asna Urooj

Background: Pearl millet is the most widely cultivated cereal in India after rice and wheat. The major pearl millet growing state is Rajasthan, Maharashtra, Gujarat, Uttar Pradesh and Haryana. They provide a high quantity of essential amino acids especially the sulphur-containing amino acids (methionine and cysteine), fatty acids, minerals, vitamins, dietary fibre and polyphenols. Besides its nutritional quality utilization of the pearl millet is less. Therefore, the Incorporation of Pearl millet flour could be used as value addition in the preparation of the pizza base.

Aim of the study: The present study aimed to develop a nutritionally rich pearl millet pizza base by optimizing the major ingredients like pearl millet flour and refined wheat flour by using the statistical software, Response Surface Methodology (RSM).

Materials and Methods: To lead this study, the flours mentioned above were optimized by using Response Surface Methodology (RSM) and Central Composite Rotatable Design. The sensory parameters and physical attributes were evaluated.

Results: It appears from the study that, the statistical design suggested 13 formulations, with the whole pearl millet flour concentration ranging from 21.72 nm, 78.28 g and refined wheat flour varied from 25.86 nm, 54.14 g. The optimized results of sensory parameters were colour 6.28, flavour 6.37, texture 6.64, taste 5.84, overall acceptability 6.33 score on 9-hedonic scale and physical attributes were dough weight 81.61gms, proofing area- before 11.77 cm and after 11.94 cm, proofing height-before 3.86 cm and after 3.73 cm, baking area-before 11.50cm and after 13.30 cm, baking height-before 0.69 cm and after 1.71 cm. Pearl millet flour-30 g and refined wheat flour-30g was the optimized composition with the best fit desirability of 0.824.

Conclusion: All this shows that the response surface methodology could be useful in optimizing the pearl millet flour and refined wheat flour with maximum retention of sensory parameters and physical attributes of the value-added pizza base.