International Journal of Processing and Post harvest Technology

G. Sudhadevi ¹, V. Palanimuthu ¹, P. Arunkumar ¹

Affiliations
1 AICRP on Post Harvest Technology Scheme, University of Agricultural Sciences, G.K.V.K., Bangalure, Karnataka, IN

Abstract

Minor millets are highly nutritious products and also most neglected food material in major parts of the world. Kodo millet is one among them which is very rich in carbohydrate and crude fibre. Hence, a research study was conducted to develop pasta from processed kodo millet blended with wheat flour and water under different combinations and also to determine effect of LDPE and PP packaging materials on sensory, physico-chemical and biochemical quality of millet based pasta during storage. The kodo millet based pasta prepared under variable proportions of millet and wheat flour attained maximum overall acceptance in the sensory panel and physicochemical and biochemical tests concludes, rate of loss of most quality attributes was low in samples stored under LDPE as compared to samples in PP. The negligible quality change recommends the use of LDPE to achieve longer storage life of pasta under ambient condition.

Keywords

Kodo millet, Extrusion, Pasta, Sensory,Quality, Packaging, Storage

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P. V. Alfiya ¹, V. Palanimuthu ², Santhi Mary Mathew ¹, Sudha Devi ³

Affiliations
1 Department of Post Harvest Technology and Agricultural Processing, Kelappaji College of Agricultural Engineering and Technology, Tavanur, Malappuram (Kerala), IN
2 Department of Agricultural Engineering, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
3 Indian Institute of Crop Processing Technology, Thanjavur, (T.N.), IN

Abstract

Minor millets are rich in dietary fibre and other nutritional components. But their inclusion in daily urban diet is restricted due to lack of processing technology and value added products. Under this context, a study was undertaken to develop ready-to-cook pasta products using different small millets with proso millet as base by cold extrusion technique and La Montferrina Pasta Machine was employed. Among 16 proso millet based multi grain pasta formulations tested, four formulations namely, Proso:Wheat:Barnyard (30%:60%:10%); Proso:Wheat:Foxtail (30%:60%:10%); Proso:Wheat:Kodo (50%:40%:10%); and Proso:Wheat:Little (50%:40%:10%) were selected as best based on sensory evaluation of extruded pasta products. Enrichment study of above four pasta formulations with iron rich shepu powder (14.74 mg Fe/100 g) was carried out and depending upon the millets combination, an incorporation level of 1.0-1.5 per cent shepu powder was found to be optimum. The cooking characteristics namely, cooking time, swelling power and solid loss of shepu enriched multi grain pasta varied from to 7.15 to 7.45 min, 1.89 to 2.20 (g/g) and 4.80 to 8.65 per cent, respectively. For the production of proso millet based multi-grain pasta, optimum initial moisture content of dough was found to be 30 per cent. The developed pasta could be stored for over 3 months at ambient conditions without much quality deterioration (in terms of biochemical parameters, tristimulus colour, texture and microbial counts) and among the packages tested, LDPE film (200 gauge) was better compared to polypropylene film for pasta products. The Cost:Benefit Ratios (>1:1.74) worked out for proso millet based multi grain pasta products were highly favourable and, therefore, can be recommended for commercial exploitation.

Keywords

Minor Millets, Pasta, Moisture Content, Proso Millet, Foxtail Millet, Barnyard Millet, Kodo Millet, Shepu, Wheat, Little Millet, Sensory Score, Cold Extrusion.

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H. P. Geetha ¹, V. Palanimuthu ², B. Ranganna ³

Affiliations
1 College of Agriculture Engineering, Raichur (Karnataka), IN
2 AICRP on Post Harvest Technology, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
3 Department of Agricultural Engineering, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN

Abstract

The sweet corn cobs were packed in 6 different packages and stored in the modified atmosphere environment (glass jars) with silicone membrane and diffusion channel using six treatments (LDPE film with and without ventillation, vacuum packaging and shrink wrapping and stored at 0°C) to extend the shelf-life of sweet corn. The biochemical properties like total sugar, reducing sugar, non-reducing sugar and starch were evaluated before and after storage. The shelf-life of corn cobs was 3 days in ambient condition compared to 16 days at 0°C temperature in the modified atmosphere packaging (shirk wrapping).

Keywords

Shelf-Life, Extension, Sweet Corn, Corn Cobs.

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