Resumo O milheto (Eleusine coracana) é um grão de cereal básico na maior parte da África e da Índia, mas é uma cultura subutilizada e negligenciada. Possui baixo índice glicêmico com algumas vantagens nutracêuticas. O objetivo deste estudo foi determinar as características físico-químicas de pães produzidos com farinhas compostas de trigo e milheto. A farinha de trigo foi misturada com a farinha de milheto (FM) nos níveis de 10%, 20%, 30% e 40% para a produção de pão. Foram determinadas as propriedades funcionais, o pH das farinhas compostas, as propriedades físicas e a composição centesimal do pão. A capacidade de retenção de água e óleo das misturas de farinha aumentou de 130,61 para 135,06 e 120,55 para 125,43 g/g, respectivamente. No entanto, a densidade aparente empacotada e solta e a estabilidade da emulsão diminuíram com o nível de inclusão de farinha FM. Os valores de pH das misturas de farinha aumentaram de 5,88 para 6,11. A diferença de cor total do pão composto em termos de miolo e côdea aumentou com a adição da farinha FM. A composição centesimal do pão composto revelou diminuição nos teores de umidade e proteína e aumento nos teores de cinzas, fibras, gordura e carboidratos a p < 0,05. A incorporação da farinha FM diminuiu o volume e o volume específico do pão de 400 para 256,67 mL e 2,69 para 1,81 mL/g, respectivamente. No entanto, o peso do pão aumentou de 141,77 para 148,52 g.

Abstract Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa and India but it is an underutilized and neglected product. It has a low-glycemic index with some nutraceutical advantages. This study aimed to determine the physicochemical characteristics of bread made from wheat and finger millet (FM) composite flours. Wheat flour was blended with FM flour at 10%, 20%, 30% and 40% levels for bread production. Functional properties, pH of composite flours, physical properties and proximate composition of bread were determined. Water and oil holding capacity of flour blends increased from 130.61 to 135.06 and 120.55 to 125.43 g/g, respectively. However, packed and loose bulk density and emulsion stability decreased with inclusion level of FM flour. The pH values of flour blends increased from 5.88 to 6.11. The total color difference of composite bread in terms of crumb and crust increased with the addition of FM flour. Proximate composition of composite bread revealed decrease in moisture and protein contents and increase in ash, fiber, fat contents and carbohydrate at p < 0.05. Incorporation of FM flour decreased the volume and specific volume of bread from 400 to 256.67 mL and 2.69 to 1.81. mL/g, respectively. However, the weight of bread increased from 141.77 to 148.52 g.

Abstract Drying characteristics of Cleome leaves in an oven dryer was studied. The impact of oven drying temperature (50, 60 and 70 °C) on moisture composition of the plant at a uniform air speed was considered. Eight drying models, namely, simple exponential, Page, Verma, modified Henderson and Pabis, Lewis, two term exponential, Newton, logarithmic, and Wang and Singh were fitted to drying data. Modified Henderson and Pabis model satisfactorily depicts the drying behaviour of Cleome leaves. Effective moisture diffusivity of Cleome ranged from 1.03 × 10−6 to 1.77 × 10−5 m2/s. Reliance of the calculated effective diffusivity on oven temperature was unavoidable. The required activation energy for oven drying of Cleome leaves was found to be 24.46 kJ/mol. The colour characteristics of Cleome leaves in terms of L*, a* and b* were determined. Based on the colour characteristics results, drying condition of 70 °C 90 min was found to be optimum for oven drying of Cleome leaves.