DEVELOPMENT AND EVALUATION OF MILLET BASED INSTANT SOUP MIXES
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Date
2019
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PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY
Abstract
Nowadays, there is considerable interest in the development of millet based
products as they are rich in nutrients and other phyto-nutrients possessing health benefits.
Hence, development, evaluation and marketing of novel millet based products would
diversify and increase the millet consumption. Instant soup mixes are kind of convenience
foods which gained extended popularity in the recent years, by providing convenience,
variety and taste. Millet based instant soup mixes is a way to blend millets with mixture of
other ingredients in an acceptable manner that finds a ready market.
Kodo and little millet flours were evaluated for physical, nutritional and chemical
properties. Seven millet based soup mixes were developed with varying proportions of
kodo and little millet flours and were evaluated for sensory quality characteristics to select
best accepted variations. Selected millet soup mixes, control soups mixes were evaluated
for physical, nutritional and chemical properties. Storage studies of the soup mixes was
evaluated for a period of 2 months with one month interval.
The bulk density of millet flours was (0.68 g/ml and 0.68 g/ml), rehydration ratio
was (2.14% and 2.03%), water activity was (0.48 and 0.48), water holding capacity was
(0.53 and 1.24), water absorption index was (8.00 g/100g and 8.68 g /100g), water
solubility index was (8.06 g /100g and 6.63 g /100g) for kodo and little millet flours
respectively.
The moisture content of kodo and little millet flour was (9.64% and 9.75%), protein
(7.60% and 8.42%), fat (1.24% and 2.10%), crude fiber (4.06% and 3.20%), ash (1.39%
and 1.75%), carbohydrate (76.04 g/100g and 74.75 g/100g and energy (345.77 K. Cal/100g
and 351.65 K. Cal/100g) respectively.
The vitamin C content was (0.67 mg/100g and 0.65 mg/100g), dietary fiber (14.78
g/100g and 12.51 g/100g), IVPD (74.58 % and 77.64 %) and antioxidant activity (55.22 %
and 52.49%) for kodo and little millet flours respectively.
Soup variations containing kodo and little millet flours in the ratio of 30: 20 and 10:
40 showed higher sensory evaluation scores and were significantly superior to other millet
Author : K. SRILEKHA
ID NO. : HHM/2017-04
Title of the work : DEVELOPMENT AND EVALUATION OF
MILLET BASED INSTANT SOUP MIXES.
Degree : MASTER OF SCIENCE IN HOME SCIENCE
Faculty : COMMUNITY SCIENCE
Major Field : FOODS AND NUTRITION
Major Advisor : Dr. T. Kamalaja
University : PROFESSOR JAYASHANKAR TELANGANA
STATE AGRICULTURAL UNIVERSITY
Year of submission : 2019
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based soups with respect to consistency. Hence, they were selected as best accepted mixes
for carrying out further studies. Sensory evaluation scores of soups prepared with selected
soup mixes were on par with commercial soup. Statistically Significant difference at 1%
level was found between the control, commercial and experimental soups with respect to
appearance, consistency and overall acceptability.
Statistically significant difference at p≤0.01 was observed between control soup
mixes and ESFs with respect to water activity, water holding capacity, water absorption
index and water solubility index. The Bulk density ranged from 0.68 g/ml to 0.64 g/ml,
rehydration ratio from 2.16 % to 2.37%, water holding capacity from 1.53 to 2.14, water
activity from 0.48 to 0.50, water absorption index from 6.51 g/100g to 2.88 g/100g and
water solubility index from 6.88 g/100g to 5.65 g/100g for the soup mixes.
Statistically significant difference at p≤0.01 was found between control and ESFs
with respect to moisture, protein, fat, crude fiber, carbohydrates and energy contents.
Moisture content ranged from 5.63% to 7.13 %, protein from 5.56 g/100g to 11.40 g/100g,
fat from 0.63 g/100g to 2.80 g/100g, ash from 2.07 g/100g to 0.63 g/100g, crude fiber from
1.00 g/100g to 3.32 g/100 g, carbohydrate content from 85.12 g/100g and 74.46 g/100g and
energy content from 369.0 K. Cal/100g to 359.4 K. Cal/100g for the soup mixes. Protein,
fat, ash and crude fiber content of ESFs was significantly higher than the control soup mix.
Statistically significant difference (p≤0.01) was found between control and ESFs
with respect to vitamin C, dietary fiber, IVPD and antioxidant activity. The vitamin C
content of soup mixes ranged from 2.78 mg/100g to 3.90 mg/100g, dietary fiber from 10.67
g/100g 2.2 g/100g, IVPD from 79.67% to 76.73% and antioxidant activity from 13.45% to
40.82%.
Statistically significant difference at p≤0.01 was found in the moisture content of
ESF1 and ESF2 and CSM during storage period. Total bacterial count of ESF1 and ESF2 was
within the acceptable limits during storage period. But total bacterial count of control soup
mix was near to borderline on 60th day of storage. No mould growth was seen in the soup
mixes up to 60 days of storage. There was decrease in the sensory evaluation scores of the
stored products for all the attributes. Yet the sensory evaluation scores were within
acceptable range for a period of 60 days.
Thus the present study demonstrated that millet based soup mixes were superior to
control soup mix with respect to physical, nutritional and chemical quality characteristics.
The storage stability of the soup mixes was also found to be acceptable. Popularization of
millet based instant soup mixes among rural and urban masses and training rural
entrepreneurs in preparation of these products will go a long way in providing demand for
millet based products.
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D10,421