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Swami, S. B.
- Physico-Chemical and Sensory Characteristics of Ready-to-Eat Extruded Snacks from Finger Millet Based Composite Blends
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1 Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, IN
1 Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 8 (2013), Pagination: 315-323Abstract
Millets, among the food grains, are the cheapest and nutritious wholesome food grains for people of all age groups. They have certain specialities which yield products of superior nutritional and technological characteristics than the major cereals. The millet grains offer many opportunities for diversified utilization and in adding value. It is possible to make many different kinds of value added food products by adopting appropriate milling, popping, malting and pearling technologies. However, they have remained the food for the people of lower socio-economic strata and traditional consumers because of their coarse texture, characteristic flavour, intense coloured seed coat and cultural attachment. Also, the use of millets is less popular especially among the urban population due to non availability of suitable post harvest technologies to develop consumer attractive processed products similar to rice or wheat.
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