Veenu Sangwan ¹, Saroj Dahiya ¹

Affiliations
1 Department of Foods and Nutrition, l.C. College of Home Science, CCCS Haryana Agricultural University, Hissar-125 004, IN

Abstract

Among cereals, wheat (Triticum aestivum L.) is the world's most important cereai crop in terms of production and human consumption. It contain s comparatively higher amounts of minerals than other cereals. Wheat flour has been e x te n s iv e ly a n d w id e ly used for the preparation of various bakery products throughout the world. Biscuits account for 70 percent of total production of bakery products in India.

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Aashima Bajaj , Veenu Sangwan , Asha Kawatra , Varsha Rani

Abstract

The investigation was carried out to assess the effect of malting on non starch polysaccharides i.e. dietary fibre contents of bio-fortified pearl millet varieties (HC-20 and Dhanshakti). It was found that the crude fibre content of malted flours of both the varieties increased significantly (10.0 to 23.07 and 7.74 to 10.96 % respectively in HC-20, and Dhanshakti) compared to unprocessed pearl millet flour. However, a significant reduction in total dietary fibre content of malted flours was observed and this decrease ranged from 3.88 to 4.81 % in HC-20 and from 6.89 to 8.11 % in Dhanshakti variety. The insoluble dietary fibre content of malted flours was also significantly lower than that of unprocessed flours. As a result of malting, soluble dietary fibre content decreased from 12.58 to 18.54 % (HC-20) and 17.36 to 22.22 % (Dhanshakti) compared to unprocessed flour. All types of processed and unprocessed HC-20 flours contained significantly higher amounts of soluble dietary fibre compared to Dhanshakti variety. The crude fibre and dietary fibre of Dhanshakti variety flour was significantly higher than that of HC-20.

Keywords

Pearl Millet, Non Starch Polysaccharides, Soluble Dietary Fibre, Insoluble Dietary Fibre, Malting, Biofortified.

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Partibha Malik ¹, Sangeeta Chahal Sindhu ¹, Veenu Sangwan ¹, Neeta Kumari ¹, Anju Kumari ²

Affiliations
1 Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, IN
2 Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, IN

Abstract

Acacia nilotica is a potential source of protein, fibre and natural antioxidants. Also, the protein fractions from acacia seeds possess high functional properties that could be advantageous in food formulation. However, acacia pods possess a bitterness that hinders its utilization for value addition. We have developed composite flours in combination with raw banana flour. Two types of composite flours were developed substituting 30 and 50 per cent of banana flour with acacia flour. Acacia flour exhibited significantly higher (p≤0.05) water and oil absorption capacity, swelling power as well as sedimentation value compared to banana flour. Also, it was a significantly richer (p≤0.05) source of protein (12.95%), crude fibre (12.66 %) as well as DPPH activity (59.60 %). The two composite flours, respectively exhibited 0.86 and 1.35 g/g water absorption capacity; 0.44 and 0.76 g/g oil absorption capacity; 4.14 and 4.06 g/g swelling power; 14.22 and 15.36 ml/g sedimentation value. The crude protein content in respective composite flours was 9.36 and 11.86 % with 4.96 and 5.50 % crude fibre, 40.60 and 40.69 % dietary fibre, 27.05 and 34.06 % DPPH activity. Both composite flours were good source of available micro-minerals also.

Keywords

Acacia nilotica, functional properties, oil absorption capacity, sedimentation, microminerals

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