PROCESS OPTIMIZATION FOR PRODUCTION OF LITTLE MILLET FLAKES
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Date
2019-08-08
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Millets are the most important cereal grain and sustainable food to the growing
population. It is also superior than rice and wheat in terms of health benefits. An
investigation was undertaken to explore the potential of little millet for development of
little millet flakes. The process parameters of soaking for 16 hours; cooking at 85°C for 10
minutes and drying at 40°C for 1 hour were found to be optimum compared to the other
treatments for producing good quality flakes. The flakes were subjected to evaluation of
physico-chemical, sensory, microbial, textural and storage quality of flakes. The little
millet flakes exhibited dull, creamy white, small, thin and crispy, irregular shaped, dry and
light in weight. Bulk density and true density were 1.09 g/mL and 1.26 g/mL respectively.
The millet flakes had water holding capacity of 51.95% and water absorption capacity of
194.67%. The millet flakes had moisture, fat, protein, total ash, crude fibre and
carbohydrates of 10.46, 2.70, 8.0, 2.04, 8.74 and 68.06 per cent respectively. The
developed products from flakes revealed that the flakes were best suitable for preparing
roasted masala products flowed by muesli product and then followed by avalakki. The
microbial load was within permissible limit during storage period. The little millet flakes
were acceptable in terms of sensory quality and had shelf life of three months at ambient
temperature.