Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Formulation of Ready-To-Cook (RTC) Malted Little Millet Based Complementary Health Food


Affiliations
1 AICRP on Post Harvest Engineering and Technology, University of Agricultural Sciences, Bangalore (Karnataka), India
2 Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar (Karnataka), India
     

   Subscribe/Renew Journal


Standardization of process for to formulate little millet based complementary food was undertaken. The formulations were prepared by replacing malted wheat flour with malted little millet flour at 0, 25, 50, 75 and 100 per cent of. The optimized formulation was added with Skim Milk Powder (SMP) replacing green gram at 0, 25, 50, 75 and 100 per cent. The best formulation with SMP was replaced by adding Whey Protein Hydrolysate (WPH) at 50, 75 and 100 per cent. The porridge was prepared from formulations with the ratio of 1:4 (Formulation: water), cooked, cooled and served to a team of judges to adjudge the best combination. The blend with ratio of 0:100 adjudged best among the blends. The SMP (100 per cent) addition enhanced the overall acceptability of product to a significant level (8.02) compared to product with green gram flour (6.59). The product with WPH was comparable to the SMP added product. The formulated product can be conveniently stored for 60 days. It was concluded that malted little millet flour could be successfully incorporated into the little millet malt based complementary foods.

Keywords

Complementary Foods, Little Millet, Malting, SMP, Whey Proteins.
Subscription Login to verify subscription
User
Notifications
Font Size


  • A.O.A.C. (1980). Official methods of analysis 13th Ed., Association of Official Agricultural Chemist, Washington, D.C., 20044.

  • Chandru, R., Kalpana, B., Munishamnna, K.B., Palanimuthu,V. and Suresha, K.B. (2010). Development of value added nutri-rich food products from small millets In: Bi-annual Report of AICRP on PHT, Project Coordinator, Project Coordinator (PHT), CIPHET, Ludhiana (Punjab) India.

  • Devi, G.S. (2012).Development of extruded products from small millets. M.Tech Thesis, University of agricultural sciences, Bangalore, Karnataka (India).

  • Gokavi, S. (2001). Development of cereal malt based infant food. Ph.D Thesis, University of Mysore, Mysore, India.

  • Harwalku, V.R. (1993). Biological and food functional characteristics of milk protein hydrolysis products. J. Dairy Sci., 76: 300.

  • Huang, G. P. (2006). Preparation of germinated food. Food Science & Technol., 2: 22-25.

  • IS : 5401 - 1969. Methods for detection and estimation of Coliform bacteria in foodstuffs by Bureau of Indian Standards. Bureau of Indian Standards. New Delhi Bureau of Indian Standards 1970 Ed. 3rd 8pp.

  • IS: 5403-1969. Specification for method for yeast and mould count of food stuffs, Indian Standards Institution, 1970.

  • IS: 1165- 1975. Bhavan, New Specification for Indian Standards, Delhi, India.

  • Jayaprakasha, H.M., Yoon, Y. and Paik, H.D. (2005).Probiotic functional dairy foods and health claims: An overview. Food Sci. & Biotechnol., 14(4) 523-528.

  • Kurrahatti, Shaila (2010). Formulation of little millet (Panicum millare) based composite mix and its quality evaluation. Thesis, Food Science and Nutrition, University of Agricultural Sciences, Dharwad, Karnataka (India).

  • Makhal, S., Tannweer, A. and Sharma, D.K. (2003). Requirements and recent developments in weaning food. Beverage &Food World, 2: 15-22.

  • Malleshi, N.G. (1995). Weaning food, RESC scientific series No. 8, CFTRI, pp 1-40.

  • Oumarou, H., Ejou, R., Ndjouenkeu, R. and Tanya, A. (2005). Nutrient content of complementary foods based on processed and fermented sorghum, G.N., spinach and Mango. Food &Nutr. Bull.,26 (4): 385-592.

  • Ranganna, B. (2011). Processing of small millets for nutria-rich value added products. Final Project Report, ICAR, New Delhi, India.

  • Rani, K. (2006). Formulation of functional weaning food utilizing whey protein concentrate and probitics. M. Tech Thesis, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka (India).

  • Schwambach, S.L. and Peterson (2006). Reduction of stale flavour development in low-heat skim milk powder via epicatechin addition. J. Agric. Food Chem., 54: 502-508.

  • Swamy, K. (2003). Development of malted weaning food by utilizing whey protein concentrates, M.Sc. Thesis, University of Agricultural Sciences, Bangalore, Karnataka (India).

  • Taragopal, Inamdar, Farhat and Patel, Jayaprabha (1982). Malted verse roasted young dried mixes, viscosity and storage and acceptability trials. Indian J. Nutr. Dietet., 19 (1): 37.

  • Usha, R. (2007). Physico-chemical characteristics and development of value added products from little millet (Panicum miliare L.). Ph.D. Thesis, University of Agricultural Sciences, Bangalore, Karnataka (India).


Abstract Views: 217

PDF Views: 0




  • Formulation of Ready-To-Cook (RTC) Malted Little Millet Based Complementary Health Food

Abstract Views: 217  |  PDF Views: 0

Authors

K. B. Suresha
AICRP on Post Harvest Engineering and Technology, University of Agricultural Sciences, Bangalore (Karnataka), India
H. M. Jayaprakasha
Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar (Karnataka), India
K. G. Ramya
AICRP on Post Harvest Engineering and Technology, University of Agricultural Sciences, Bangalore (Karnataka), India

Abstract


Standardization of process for to formulate little millet based complementary food was undertaken. The formulations were prepared by replacing malted wheat flour with malted little millet flour at 0, 25, 50, 75 and 100 per cent of. The optimized formulation was added with Skim Milk Powder (SMP) replacing green gram at 0, 25, 50, 75 and 100 per cent. The best formulation with SMP was replaced by adding Whey Protein Hydrolysate (WPH) at 50, 75 and 100 per cent. The porridge was prepared from formulations with the ratio of 1:4 (Formulation: water), cooked, cooled and served to a team of judges to adjudge the best combination. The blend with ratio of 0:100 adjudged best among the blends. The SMP (100 per cent) addition enhanced the overall acceptability of product to a significant level (8.02) compared to product with green gram flour (6.59). The product with WPH was comparable to the SMP added product. The formulated product can be conveniently stored for 60 days. It was concluded that malted little millet flour could be successfully incorporated into the little millet malt based complementary foods.

Keywords


Complementary Foods, Little Millet, Malting, SMP, Whey Proteins.

References