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Ramya, K. G.
- Development of Cold Extruded Products (Vermicelli & Pasta)
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1 AICRP on Post Harvest Technology, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
1 AICRP on Post Harvest Technology, University of Agricultural Sciences (G.K.V.K.), Bengaluru (Karnataka), IN
Source
International Journal of Agricultural Engineering, Vol 7, No 2 (2014), Pagination: 360-364Abstract
An attempt was made to develop millets' based cold extruded products (vermicelli and pasta) and to study their storage. Five small millets' (barnyard, foxtail, kodo, little and proso) were used in the study. Small millets flour, wheat and soy flours were used in the ratio of 50:40:10 for the development of cold extruded products. Vermicelli kheer and pasta masala were prepared from all the five millets and were subjected to sensory evaluation along with control (wheat based vermicelli). Sensory results showed that the millets kheer were more acceptable and foxtail millet kheer was better preferred followed by kodo and proso millet kheers. The millets pasta masalas were also very much acceptable compared to control. Among the millets, proso millet pasta masala was more preferred for its sensory attributes followed by kodo millet. Nutritional analysis of stored vermicelli showed not much variation in composition before and after storage irrespective of packaging material. Both the gauges of package (300 and 400 PE) were found suitable for storing vermicelli up to two months without affecting the quality.Keywords
Barnyard Millet, Foxtail Millet, Kodo Millet, Little Millet, Proso Millet, Pasta Machine, Polyethylene Cover.References
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- Formulation of Ready-To-Cook (RTC) Malted Little Millet Based Complementary Health Food
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Authors
Affiliations
1 AICRP on Post Harvest Engineering and Technology, University of Agricultural Sciences, Bangalore (Karnataka), IN
2 Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar (Karnataka), IN
1 AICRP on Post Harvest Engineering and Technology, University of Agricultural Sciences, Bangalore (Karnataka), IN
2 Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar (Karnataka), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 304-310Abstract
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
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