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Kale, Priti G.
- Application of Pearl Millet in Functional Food
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1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
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International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 90-94Abstract
Pearl millet (Pennisetum glaucum) is locally known as bajra. It is drought resistant crop and gives good productivity in areas with low rainfall, low soil fertility and high temperature where other cereal crops, such as wheat, rice and maize are not grown properly. Pearl millet is the staple food for economically poorer section of the world’s population, due to all these characteristics of pearl millet it is considered as a poor man’s cereals. Pearl millet is rich source of phytochemicals and micronutrients play important role in our immune system. Also pearl millet has antioxidant properties which help to reduce blood pressure, risk of heart disease, diabetes, prevention of cancer, cardiovascular diseases, etc. Other health benefits is high fibre which helps to dealing with constipation, high amount of iron and zinc specially biofortified varieties which help to overcome the problem of mineral deficiency. Pearl millet is gluten free and after being cooked it is the only grain which retains its alkaline properties. All these characteristics of pearl millet makes it good source of functional food. Aim of this paper is reviews the application of pearl millet in functional food.Keywords
Pearl Millet, Cereal, Functional Food, Mineral, Biofortified, Deficiency.References
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- Evaluation of Physical, Nutritional and Sensory Characteristics of Cookies Developed with Bio-Fortified Pearl Millet
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Authors
Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Food Science and Technology, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Food Science and Technology, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 223-230Abstract
This study examines the effect of pearl millet varieties bio-fortified AHB 1200 Fe and MRB (Aurangabad Hybrid Bajra and Maharashtra Rabi Bajra, respectively) as a replacement of whole wheat flour at various levels on quality of cookies. For improving nutritional composition germination treatment was given to both varieties. Before making cookies germination effect was analyses on two varieties of pear millet for proximate, mineral and on anti-nutritional. This raw material analysis revealed that protein was increased and ash, fat, fibre is decreased but availability of minerals was increased due to decreasing level of anti-nutritional upto 40-45 per cent. Enriched cookies were produced by the ratio of whole wheat to pearl millet was 100:00, 80:20, 70:30, 60:40 and 50:50. Cookies were prepared by four types of pearl millet flour (Two varieties and one treatment with wheat flour using these five ratios. From each type of flour one sample was selected on the basis of sensory analysis. And these selected four types of cookies were evaluated for chemically and physical characteristics. Physical characteristics of cookies shows that the diameter and spread ratio is increased slightly as compare to control but did not very markedly. Germination is lightly affected on physical properties but varieties were not markedly affecting. The overall results indicated that the positive response of pearl millet flour substitution to whole wheat flour upto 30 and 40 per cent in preparation of cookies germinated and without germinated, respectively.Keywords
Anti-Nutritional, Cookies, Germination, Mineral, Pearl Millet.References
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