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20172
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Subject: Food and Nutrition × Author: Chandraprabha, S × Author: KAU × Start date: 1980 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Standardisation and qualilty evaluation of millet based designer vermicelli
    (Department of communityscience, college of Horticulture, Vellanikkara, 2017) Chandraprabha, S; KAU; Sharon, C L
    Barnyard millet is a minor millet which consist of fair amount of highly digestible protein coupled with low amount of slowly digestible carbohydrate. It is also rich in dietary fibre, iron, phytochemicals and antioxidants. Due to this, barnyard millet may be considered as a functional food. Functional foods provide an additional physiological benefit beyond their basic nutrition. Functional ingredients (fenugreek seed, garden cress seed, Brahmi leaves and Ekanayakam root barks) can be incorporated to various food products to improve their sensory, nutritional and health quality. They can be utilised to develop convenient products like vermicelli, which carry nutraceutical properties. Hence, the present study entitled "Standardisation and quality evaluation of millet based designer vermicelli" was undertaken to develop functional/designer vermicelli and to evaluate its quality aspects. The study also aims to develop acceptable instant uppuma mix with the standardised vermicelli. Fenugreek seed, garden cress seed and Ekanayakam based vermicelli and uppuma were prepared in different combination. Among this, 40% germinated bamyard millet flour incorporated to 58% whole wheat flour and 2% functional ingredient was highly acceptable with a mean organoleptic scores of 7.77 and 7.88 (fenugreek seed), 7.88 and 8.31 (garden cress seed), 7.75 and 7.73 {Ekanayakam) respectively. Brahmi based vermicelli and uppuma formulated with 40% germinated bamyard millet, 59.5% whole wheat flour and 0.5% Brahmi was highly acceptable with an overall acceptability of 8.02 and 8.22 respectively. The best selected bamyard based vermicelli with each functional ingredient along with control was packed in polyethylene pouches of 250 gauge and kept in ambient condition for a period of four months. The moisture and TSS of the selected vermicelli varied from 7.70 to 7.80% and 2.4^* to 3.6° brix, which increased on storage. The selected bamyard millet vermicelli were observed to have a carbohydrate content of 50.47 to 53.25 g 100 g ', protein of 7.96 to 9.34 g 100 g"', fat of 1.91 to 2.16 g 100 g"', energy of 256.93 to 272.17 Kcal 100 g ', fibre of 3.45 to 4.62g 100 g"' and starch of 58.50 to 67.52% initially which decreased on storage. Initially reducing and total sugar content varied from 0.95 to 2.03% and 1.38 to 2.47% which increased to a range of 1.10 to 2.25% and 1.56 to 2.73% respectively on storage. The minerals like calcium, iron, magnesium, zinc and sodium, initially were highest in garden cress seed based barnyard vermicelli of 73.52 mg 100 g"', 15.80 mg 100 g \ 108.30 mg 100 g ', 5.04 mg 100 g ' and 13.40 mg 100 g"' respectively. The potassium content was shown to be highest in fenugreek based barnyard vermicelli of 254.62 mg 100 g"'. There was a gradual decrease in the mineral content on storage. In vitro starch and protein digestibility of barnyard millet based vermicelli initially varied from 42.19 to 48.46% and 77.83 to 83.16% which decreased on storage. Among the selected vermicelli, the highest in vitro availability of calcium (70.81%), iron (64.08%), magnesium (72.20%) and zinc (56.94%) was found in garden cress seed incorporated vermicelli whereas potassium (63.65%) and phosphorus (67.09%) availability was found to be highest in fenugreek based vermicelli throughout the storage period. The barnyard millet based vermicelli was found to have a high antioxidant activity (23.28 to 27.18%) and lower glycemic index (48.25 to 57.51). Microbial enumeration of the selected vermicelli was done and found to be within the permissible limits throughout the storage. The mean score for sensory qualities of selected barnyard millet based vermicelli and uppuma were highest in fenugreek incorporated vermicelli. Initially, the mean score for overall acceptability of barnyard millet based vermicelli and uppuma varied from 7.76 to 8.04 and 7.73 to 8.22 which were lower than the control. The products were shelf stable without any deterioration upto four months of storage, in polyethylene pouches (250 gauge). Instant uppuma mixes were standardised using 5g spice mix, 5g toasted mustard and 2g toasted curry leaves in different volume of water (200 to 400ml). The cooking time of instant uppuma mix increases as the volume of water increases. The overall acceptability of barnyard millet based instant uppuma incorporated with fenugreek seed, garden cress seed and Brahmi standardised with 300ml of water was highly acceptable with a mean score of 7.82, 7.78 and 7.89 respectively, whereas Ekanayakam incorporated barnyard millet based instant uppuma prepared with lOOg vermicelli in 250ml of water had a highest mean score of 7.62. The development of barnyard millet vermicelli with functional ingredients will help to improve human health. Hence, there is immense scope for the development of various designer foods from barnyard millet.
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    ThesisItemOpen Access
    Standardisation and quality evaluation of millet based designer vermicelli
    (Department of communityscience, college of Horticulture, Vellanikkara, 2017) Chandraprabha, S; KAU; Sharon, C L