Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810039182
Authors: SONAL S. AIGAL
Advisor: Dr. BHARATI V. CHIMMAD
Title: DEVELOPMENT AND EVALUATION OF READY TO COOK FOXTAIL MILLET (Setaria italica L.) FLAKES
Publisher: University of Agricultural Sciences, Dharwad
Language: en
Type: Thesis
Agrotags: null
Keywords: DEVELOPMENT AND EVALUATION OF READY TO COOK FOXTAIL MILLET (Setaria italica L.) FLAKES
Abstract: Foxtail millet (Setaria italica L.) is an important minor millet with many health benefits. An present investigation was undertaken to explore the potentials of foxtail millet for development of ready to cook (RTC) foxtail millet flakes, evaluate physico-chemical, sensory, storage quality, and its extended culinary uses. Conventional batch processing methods were followed for the development of RTC millet flakes. It was observed that millet exhibited darker colour hues ‘L’ (72.98), ‘a’ (3.15) and ‘b’ (18.48) of red and yellow when compared to rice and oat flakes. Thousand flake weight and volume of the RTC millet flakes were 2.36g and 14.97ml, respectively with bulk density of 0.15g/ml. Length, breadth, thickness of RTC millet flakes were 3.75, 3.05 and 0.42 mm, respectively with specific volume of 2.02g/l. The hardness and crispness of RTC millet was 16153.70 force/g and 32.78 kg/sec, respectively. The expansion ratio of RTC millet (8.04) was significantly higher than rice (1.68) and oat flakes (0.59). The RTC millet exhibited lower water holding capacity (13.14%), water absorption capacity (198.8%), water absorption index (196.98), water solubility index (2.59), oil absorption capacity (99.7%) and higher solid loss (11.0%) when compared to rice and oat flakes. The millet recorded moisture (9.50%), fat (0.53%), protein (13.21%) total ash (1.23%), crude fibre (9.06%), carbohydrate (53.40 %), energy (271 kcal), calcium (40.42 mg), zinc (0.47 mg), copper (0.09mg), manganese (0.20 mg), iron (3.13 mg) and total dietary fibre (22.15 %). In vitro starch digestibility and glycemic index of the millet flakes was 63.23% and 67.16, respectively. The sensory quality of millet flakes was highly acceptable even after storage period of three months. Culinary applications of RTC millet flakes utilized in various traditional foods like dosa, paddu, wet avalakki, kheer and novel foods viz. cutlet, sponge cake, patties, fish fry, pakoda, and chewda was highly acceptable.
Subject: Food and Nutrition
Theme: DEVELOPMENT AND EVALUATION OF READY TO COOK FOXTAIL MILLET (Setaria italica L.) FLAKES
These Type: M.Sc
Issue Date: 2014-11
Appears in Collections:Thesis

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