Effect of bakery fat substitution by ghee residue on the quality characteristics ofpearl millet based biscuit

Conventionally bakery products are prepared from wheat and its derivatives. Awareness of the allergy and health complications associated with gluten and refined wheat flour leads to increased consumption of gluten-reduced or gluten products. Pearl millet flour is rich in dietary fiber, protein andminerals. Pearl millet has been used in this investigation topartially replace refined wheat flour. In this study, pearl millet flour and refined wheat flour were taken in a ratio of 1:1. Gheeresidue (GR) is a by-product that is nutrient dense and possessesflavouring properties. The underutilised product is a source offat, protein and phospholipid, and may find application inchocolate, burfi, sweets and bakery products. GR is used as a fatreplacer in the preparation of biscuits. Fat substituted with GR at0, 10, 15, 20 and 25% levels. The effect of fat substitution with GRon proximate physical, textural and sensory properties was studied. It reveals the colour (L*) and hardness of the biscuit increased with GR substitution, whereas the percentage of fat, redness, browning index and some sensorial properties decreased. Descriptive sensory analysis reveals that biscuits are distinguished from coarseness, browning appearance, toasted and sweet flavour.