Development and evaluation of ready to drink malted milk powder from ragi (Eleucine coracana)
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Date
2015
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Publisher
JNKVV
Abstract
Abstract
To explore the possibility of utilization of new cultivars of ragi for development of malted milk powder. The investigation has been planned during the year 2014-15. Ragi grain and ragi malt of each variety was evaluated for various quality traits findings indicates that: the physical attributes viz., 1000-seed weight, 1000-seed volume, density and germination percentage varies from 2.78 to 3.20 g, 2.33 to
2.80 cc, 1.01 to 1.23 and 85.33 to 99.66% respectively. The biochemical attributes viz moisture, crude protein fat, Ash content and total carbohydrate among six cultivars of ragi varied from 8.91 to 9.90%, 5.90 to 7.53%, 1.40 to 2.49%, 5.02 to
6.19 and, 70.92 to 86.20% respectively. The cultivars were also rich in crude fibre (3.17 to 3.60), total sugar (3.23 to 4.02 mg/100 g), reducing sugar (0.78 to 2.27 mg/100 g), non-reducing sugar (0.63 to 1.91 mg/100 g), IVSD (3.11 to 4.94 mg/100 g) respectively. The mineral content of different varieties of ragi were found to have a range: Ca (503.49 to 552.06 mg/100g), P (303.34 to 322.42 mg/100 g), Mn (37.74 to 56.61 ppm), Cu (0.60 to 0.95 ppm), Zn (1.89 to 2.29 ppm) and Fe (3.11 to 3.69 ppm). The ragi malt flour from different varieties were also analyzed for the different biochemical indices and found to contain moisture (8.32 to 9.57%) protein (4.57 to 8.34%), total carbohydrate (70.25 to 82.35%), Ash (1.13 to 2.25%), Fibre content (1.97 to 2.47%), total sugar (2.80 to 3.46 mg/100 g), reducing sugar (0.63 to 1.91 mg/100 g, non-reducing sugar (0.94 to 2.41 mg/100 g), IVSD (3.54 to 4.53). The mineral contents in ragi malt flour ranged: Ca (398.63 to 501.14 mg/100g), P (291.50 to 315.61 mg/100g), Mn (37.74 to 56.61 ppm), Fe (2.85 to 3.19 ppm), Cu (0.73 to 0.90 ppm) and Zn (1.65 to 1.97 ppm). Statistically significant variation between the grains of different varieties has been observed with respect to various biochemical attributes of ragi grain and malted flour. Sensory evaluation test of spray dried malted milk powder shows that malted milk of 20% slurry concentration was liked extremely, while others i.e., with
15% and 10% slurry concentration malted milk were rated as “liked moderately”
and “liked slightly” respectively. The spray drying conditions viz Temperature 205
0C, Ragi malt slurry concentration 20% and spray drying pressure of 3.5 Kg/cm2
yields 250 g spray dried malted milk powder from 1000 ml cow milk blend.