Effect of Hydrocolloids on Quality of Proso Millet Cookie.

The absence of gluten in proso millet offers difficulty
to shape the dough for the preparation of products. The
effects of hydrocolloids like gum acacia, guar gum, xanthan
g u m , c a r b o x y m e t h y l c e l l u l o s e ( C M C ) a n d
hydroxypropylmethylcellulose (HPMC), and the thermal
treatment of proso millet flour and doughs on cookiemaking
quality were studied. The product attributes that were
determined included the sensory and textural properties of the
product and compared them with the wheat cookie. Thermal
treatment, as well as the addition of hydrocolloids markedly,
changed the product qualities. Xanthan and guar gum-added
doughs exhibited high instrumental adhesiveness and sensory
stickiness which were undesirable for obtaining the appropriate
shape of a cookie. The product made from untreated proso
millet flour (PMF) showed the highest mass per unit piece
followed by the refined wheat flour (RWF) product; the lowest
mass and soft texture were displayed by the products made
from the CMC and HPMC. The principal component analysis
of the results indicated that untreated PMF and RWF products
were placed in the opposite quadrants to behave in a different
manner. The sensory quality of the product prepared with
untreated PMF was inferior to that of the control sample and
was not acceptable to sensory judges. The HPMC- and CMCadded
products were distinctly different with respect to their
volatile quality as per the e-nose analysis. The treated PMF
with gum acacia-added product had the similar odour
characteristics and were closely associated with firmness and
overall quality to match the wheat product and also were best
suited for dough-handling purpose.