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<p>Present work aimed to optimize the nutrient-rich pancake formulations using composite flour obtained from tuber crop (sweet potato, SP) and <i>Shree Anna</i> (finger millet, FM) flour by employing factorial experiment. Pancake formulations containing higher levels of sweet potato flour (SPF) and finger millet flour (FMF) resulted in significantly (<i>p</i> &lt; 0.001) higher nutirtional attributes compared to treatments with lower proportions followed by the control prepared using wheat flour (WF). Protein content of pancake dry mixes varied between 12.26 and 14.97% DW and crude fiber varied from 1.08 to 1.31% (DW), whereas control sample showed a significantly low protein and fiber content of 13.47% and 0.56%. Micronutrient analysis revealed higher levels of Ca (409 ppm), Mg (260 ppm), Fe (112 ppm), Mn (47 ppm), Zn (50 ppm), and Cu (10 ppm) content in pancake ready-to-cook dry mixes (PDMs) prepared using higher proportions of SPF and FMF. Overall, the incorporation of higher proportions of SPF (70&#xa0;g) and FMF (50&#xa0;g) showed a significant (<i>p</i> &lt; 0.001) effect on functional, physical, rheological and sensory properties of PDMs and pancake products in the current study. However, a nine-point hedonic scale-based sensory analysis revealed consumer preference for the control (T10) followed by T2 and T3 pancake formulation containing SPF (50&#xa0;g each) and FMF (40 and 30&#xa0;g, respectively), due to the presence of milder floury taste and flavor in these pancakes. Therefore, based on nutritional attributes and consumer preference, composite pancake formulation T2 was concluded as the best combination. Pasting and rheological analysis revealed stable starch pasting properties with gradual swelling of starch granules without any significant mechanical damage.</p>

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Gluten-free pancake mix from sweet potato and finger millet flours: a comprehensive physicochemical, functional, rheological, and sensory assessment

  • 期刊论文

  • 发表日期：

    2026年2月24日

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  • Chintha Pradeepika,
  • M Anusha,
  • Neelam Upadhyay,
  • T. Krishnakumar,
  • M. S. Sajeev

摘要

Present work aimed to optimize the nutrient-rich pancake formulations using composite flour obtained from tuber crop (sweet potato, SP) and Shree Anna (finger millet, FM) flour by employing factorial experiment. Pancake formulations containing higher levels of sweet potato flour (SPF) and finger millet flour (FMF) resulted in significantly (p < 0.001) higher nutirtional attributes compared to treatments with lower proportions followed by the control prepared using wheat flour (WF). Protein content of pancake dry mixes varied between 12.26 and 14.97% DW and crude fiber varied from 1.08 to 1.31% (DW), whereas control sample showed a significantly low protein and fiber content of 13.47% and 0.56%. Micronutrient analysis revealed higher levels of Ca (409 ppm), Mg (260 ppm), Fe (112 ppm), Mn (47 ppm), Zn (50 ppm), and Cu (10 ppm) content in pancake ready-to-cook dry mixes (PDMs) prepared using higher proportions of SPF and FMF. Overall, the incorporation of higher proportions of SPF (70 g) and FMF (50 g) showed a significant (p < 0.001) effect on functional, physical, rheological and sensory properties of PDMs and pancake products in the current study. However, a nine-point hedonic scale-based sensory analysis revealed consumer preference for the control (T10) followed by T2 and T3 pancake formulation containing SPF (50 g each) and FMF (40 and 30 g, respectively), due to the presence of milder floury taste and flavor in these pancakes. Therefore, based on nutritional attributes and consumer preference, composite pancake formulation T2 was concluded as the best combination. Pasting and rheological analysis revealed stable starch pasting properties with gradual swelling of starch granules without any significant mechanical damage.