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Subject: Food and Nutrition × Author: Shrestha, Renu × End date: 2017 × Start date: 2017 × Type: Thesis ×
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    ThesisItemOpen Access
    Suitability of finger millet & barnyard millet incorporated pizza base in diabetes and cardiovascular diseases
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Shrestha, Renu; Srivastava, Sarita
    The present study was conducted to evaluate glycemic index and hypolipidemic effect of finger millet incorporated pizza base and barnyard millet incorporated pizza base. Finger millet variety PRM-15 and barnyard millet variety PRJ-1 were taken for the study. Results on physical properties showed higher values for thousand kernel weight (3.18 g) and thousand kernel volume (3.93 ml) of barnyard millet, while finger millet showed higher values for bulk density (0.94 g/cc), hydration capacity (0.064 %) and total flour recovery (68.58 %). The results on functional properties showed that barnyard millet flour had significantly higher water absorption (158.63 ml/100g), fat absorption (146.67 ml/100g) and sedimentation value (13.30 ml), while refined wheat flour had significantly higher emulsion activity (42.99 %), emulsion stability (40.70 %), dough raising capacity (92.54 %) and wet and dry gluten content (26.42 and 9.22 %, respectively). Each of finger millet flour and barnyard millet flour blends with refined wheat flour (30:70, 40:60, 50:50, 60:40) showed gradual increase in water absorption and fat absorption with increase in millet flour incorporation. The other functional properties showed declining trend with increased incorporation of millet flour. Nutrient analysis of finger millet and barnyard millet indicates that the finger millet had significantly higher amount of moisture (12.08 %), total ash (2.43 %), crude protein (12.39 %), calcium (276.03 mg%), total dietary fiber (14.68 %) and antioxidant activity (68.33 %), while barnyard millet had significantly higher level of crude fat (3.50 %), crude fiber (7.51 %), phosphorus (204.12 mg%) and zinc (4.91 mg%). Texture profile analysis of the products showed that the finger millet incorporated pizza base had significantly higher hardness (281.60 N) and gumminess (131.39 N), while barnyard millet incorporated pizza base had significantly higher values for chewiness (153 N x mm). Finger millet incorporated pizza base showed significantly higher amount of total ash (1.77 %), crude protein (11.08 %), calcium (183.88 mg%), total dietary fiber (10.98 %) and total antioxidant activity (43.44 %), while barnyard millet incorporated pizza base contained significantly higher amount of moisture (30.40 %), crude fat (6.17 %) and crude fiber (3.58 %). Finger millet incorporated pizza base and pizza showed low glycemic index value (36.23 and 46.05, respectively) and did not differ significantly from barnyard millet incorporated pizza base and pizza (36.67 and 43.43, respectively). The experiment on albino rats showed the hypolipidemic effect of finger millet incorporated and barnyard millet incorporated pizza base measured in terms of serum total cholesterol, triglyceride, HDL, LDL and VLDL level. Therefore it can be concluded that both finger millet incorporated and barnyard millet incorporated pizza base are suitable for prevention and control of diabetes and cardiovascular diseases.