Evaluation of Suitability of Millet Flour in Tempura Batter Based on Quality and Palatability

Abstract

The usage of millet flour in cooking is often limited since they cannot sustain the gluten network required for imparting structure to doughs and crumbs. In this study, we have examined the suitability of millet flour for its potential usage in tempura batter. Our analysis compared millet flour obtained from barley, whole buckwheat, and job's-tears with cereal flours (wheat, non-glutinous rice, and glutinous rice).

Frying led to a decrease in the odour indices of various millet samples, as compared to raw millet batter. Therefore, frying could help in ensuring that the characteristic odour of millet flour is replaced by a more palatable aroma. In addition, the relationship between oil absorption and water evaporation was distinct in each type of grain flour. The whole buckwheat sample, grayish brown in colour, had low palatability in tempura. However, this aspect was suggested to be improved by the use of white endosperm flour. On the other hand, the job's-tears sample had low palatability with respect to factors except colour with characteristics like the non-glutinous rice sample. The benefits of job's-tears flour could be incorporated by mixing it with wheat flour. The barley sample was highly suitable as tempura batter due to its wheat-like properties and high palatability.