Fuzzy analysis of sensory attributes of bread prepared from millet-based composite flours

Millets have various nutrition qualities, and have rightly been called “nutri-cereals”. Wheat is traditionally used in breads, and consumption of millet can be increased by replacing wheat by millet to a required extent. The aim of this study was to optimize millet-based composite flours for the preparation of breads. Barnyard-millet and wheat composite flour (BWCF) was formulated and prepared by mixing 61.8 g/100 g barnyard-millet, 31.4 g/100 g wheat and 6.8 g/100 g gluten. Another formulation barnyard-millet, finger-millet, proso-millet and wheat composite flour (BFPWCF) was developed using 9.1 g/100 g barnyard, 10.1 g/100 g finger-millet, 10.2 g/100 g proso-millet and 69.6 g/100 g wheat. Bread samples were prepared using two composite flours and wheat flour, which was used to compare the quality of the breads prepared from the composite flours. A sensory study was conducted for analysis of acceptability of these samples. The analysis of this sensory study was conducted using fuzzy logic. The results of sensory analysis showed that the acceptability of bread samples prepared from composite flours was almost equal to the wheat bread.

► Preparation of millet-based dough and breads. ► Study of extensibility, firmness and color of the breads. ► Sensory analysis of prepared bread samples using fuzzy logic and comparison with control (wheat bread).