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be used as a functional ingredient in enriching the flour used to prepare vetc. But no dreams come easy. Sure, millet bran has a good nutritionalprofile,butitcannotbestoredfora long time due to rancidity that
Ms. Mrunal Barbhai || 443
in healthy, acceptable products with good antioxidant and nutritional profiles. We do not wish to limit ourselves here; we further plan to study the therapeutic potential through
supplementation studies. Thus, this research journey can surely make it possible to commercially develop much healthier substitutes for currently available bakery products with a nutritional touch of these underutilized millet brans.
The next time you have the battle of health or taste, do not have a dilemma and search in the market this waste (millet bran)-incorporated bread, cakes, buns and muffins, and happily win for yourself the brownie points of health
combined with taste.
develops during storage owing to its fat content. Thus, our work also focused on stabilizing these millet brans to increase its shelf life. With all achieving these challenges one by one, our greatest battle was to incorporate the bran in bakery products, without damaging its sensorial acceptance by consumers. Various combinations of recipes were tried to finalize the level of millet bran incorporation in products. The incorporation of 20%–30% of millet bran suited
best, resulting
The incorporation of 20%–30% of millet bran suited best, resulting in healthy, acceptable products with good antioxidant and nutritional profiles. We do not wish to limit ourselves here; we further plan to study the therapeutic potential through supplementation studies.