Optimization of gluten free biscuit from foxtail, copra meal and amaranth

Abstract Optimization of proportion for minimally processed foxtail millet flour (FMF) (55g or 85%) and copra meal flour (CMF) (10g or 15%) through preliminary trials were done sensorially to have gluten free premix. Optimized premix (60g or 60%) work upon further with amaranth flour (AF) (40g or 40%) in the same way to have gluten free composite mix that works as base material. Further selected independent variables i.e. AF (30-40g/100g premix), fat (35-42 g/100g composite mix) and skim milk powder (SMP) (4-6g/100g composite mix) were used for standardization of ingredients level to formulat...