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In India, bakery industry is considered as one of the major part of food processing industry. Generally baked products such as bread, biscuit, cookies, muffin, ruskare more popular because of their ready to eat, easily available and preferable good shelf life. Baked products are third most important components of staple diet. The main aim of incorporation of oat and soya flour with wheat flour is to satisfy the increasing demand of a healthy diet. Wheat flour is major ingredient in baked goods, it is also rich protein content. Soya flour have a dominant position due to presence of high quality proteins and balanced amino acid Soya rich in calcium, vitamins A, D, B, and C. Oat also a rich source of dietary fibre helps in digestion, phytochemicals, lipids. oat also good source of vitamin E and pantothenic acid. Use of oat flour during preparation helps to improve the structure, taste, aroma and nutritive value of bakery products. The incorporation of such soya and oat flour with wheat flour at desired quantity susceptible of baking provides a healthy and nutritionally rich diet in breakfast. Multigrain addition of such flour can contribute health benefits such as healthy digestive system, potentially lower fat and highly nutritional.

Keywords

Baked Product, Staple Diet Oat Flour, Soy Flour, Protein, Lipids, Vitamins, Dietary Fibre.

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References

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Utilization of Banana Pseudo-Stem in Food Applications

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Authors

R. L. Thorat ¹, H. P. Bobade ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Source

International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 86-89

Abstract

The banana is one of the highly consumed fruits in the world, with a global annual production of 114 million metric ton in 2014. The annual production of banana in india is 26.2 million tons. The banana fruit, peel, and banana pseudo-stem from various species of banana have been reported to be rich in total carbohydrates, fibre and minerals specially potassium. Banana pseudo-stem is waste from banana plants after harvesting of the trees. It is used for preparing handicrafts, ropes, fabrics, Papers etc. In order to utilize this bio-waste in bioactive perspective, the pseudo-stem can vary well be utilized in the powder form in the number of value added food products. It has been reported by number of researchers that banana pseudo-stem powder is well known remedy for urinary disorders, stomach troubles like diarrhoea, dysentery and flatulence. It also helps for removal of stone in kidney, gall bladder and also to control obesity. Banana pseudo-stem powder is prepared by cutting into dices and then drying into powder as varying temperatures from 40°C to 70°C. Banana pseudo-stem powder is utilized into the different food products such as bakery products viz., bread, biscuits, cookies and also in dairy products such as shrikhand, paneer, cheese etc. to fortify these products with fibre, total carbohydrates and minerals. The food products which are fortified by banana pseudo-stem powder served as nutraceutical food and these show nutritional improvement as well as prove as medicine.

Keywords

Banana Pseudo-Stem Powder, Fibre, Potassium, Fortification, Nutraceutical.

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Convenience Foods From Foxtail Millet and Garden Cress Seed

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Authors

S. M. Rodge ¹, H. P. Bobade ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Source

International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 164-168

Abstract

India is a major millet producing with 38.6% of total millet producing of world and one of the countries of major utilization. Millets are comparative with major cereals like wheat and rice with respect to nutritional value and parts of diet of poor due to less cost. Convenience foods impact convenience to the consumers with, no requirement of major processing or cooking before consumption. Instant upma mixes are the most convenient stable foods which required reconstitution in boiling water for 2 to 10 min. Rapid urbanization, industrialisation and changes in eating habits of people lead to development of such foods. Millets contains vitamins, minerals, sulphur containing amino acids and some phytochemicals and therefore described as nutritious millets, which release sugars slowly and thus have a low glycaemic index and can do ideal foods for diabetes and also free from gluten makes than ideal for celiac peoples. Market available ready to cook mixes are deficient in essential macro and micro nutrients. Foxtail millet (Setaria italica) has good nutritional profile as compared to rice and wheat in item of nutrients. Garden cress (Lepidium sativum) due to their high potential in health promotion and disease prevention can be incorporated in instant upma mix at low level. Popping of foxtail millet and garden cress seeds imparts acceptable taste and desirable aroma. It also reduces the level of antinutrients such as tannin, phytic acid and oxalic acids and improved the digestibility of starch and protein in vitro.

Keywords

Convenience Foods, Foxtail Millet, Garden Cress, Popping, Digestibility.

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