Optimization and quality evaluation of a millet and quinoa incorporated eggless doughnuts

The consumption of quinoa and finger millet can be expanded by partially substituting refined wheat flour (RWF) with these grains in popular snack food doughnuts. This study aimed to optimize eggless doughnuts combining RWF, finger millet flour and quinoa flour and to perform its quality evaluation. Process optimization was done using Response Surface Methodology. The results showed higher values for nutritional quality of the optimized doughnuts in comparison to control RWF doughnuts and non-significant difference in their sensory evaluation. This study showed that the optimized eggless doughnuts were nutritious and could be a good substitute for the market based doughnuts especially for vegetarian people and who are allergic to egg protein.