Evaluation of finger millet incorporated noodles for nutritive value and glycemic index
| dc.contributor.advisor | Srivastava, Sarita | |
| dc.contributor.author | Shukla, Kamini | |
| dc.date.accessioned | 2016-09-08T14:10:27Z | |
| dc.date.available | 2016-09-08T14:10:27Z | |
| dc.date.issued | 2010-01 | |
| dc.description | Thesis-PhD | en_US |
| dc.description.abstract | Finger millet variety VL-149 was taken for the present study. The finger millet flour and refined wheat flour (RWF) were evaluated for nutrient composition. The finger millet flour (FMF) was blended in various proportions (30 to 50%) in refined wheat flour and used for the preparation of noodles. Control consisted of refined wheat flour noodles. Noodles were evaluated for sensory quality, cooking quality characteristics and nutrient composition. The 30 per cent finger millet incorporated noodles were found to be the best on the basis of sensory evaluation. These noodles along with control were evaluated for glycemic response. Nutritional evaluation of FMF and RWF showed that, crude protein (%), total dietary fiber (TDF %), soluble dietary fiber (SDF %), insoluble dietary fiber (IDF %), starch (%), amylose (%), amylopectin (%), iron (%) and calcium (%) for FMF was 6.41, 12.27, 5.29, 6.97, 61.27, 10.34, 50.93, 8.63 and 181.99 and RWF contained 8.45, 5.75, 1.88, 3.87, 68.98, 14.97, 54.01, 4.29 and 18.20 per cent. FMF contained significantly higher amount of TDF, SDF, IDF, iron and calcium than RWF. However RWF contained significantly higher amount of crude protein, starch, amylose and amylopectin,. Analysis of flours for protein fractions showed that, albumin, globulin, prolamine and glutelin for FMF were 13.33, 14.07, 22.11 and 10.62 per cent and RWF contained, 14.92, 3.12, 32.25 and 15.17 per cent. RWF contained significantly higher amount of albumin, prolamine and glutelin than FMF except globulin. Flour blends were evaluated for physico-chemical characteristics, RWF: FMF blend of 50:50 had highest water absorption capacity (152ml/100g) and optimum water uptake (64.33ml/100g). RWF: FMF blend of 100:0 had highest amount of dry gluten (10.96%) and wet gluten (29.66%). Results on protein fractions of RWF: FMF blend of 100:0 showed highest amount of albumin (14.92%), prolamine (32.25%) and glutelin (15.17%). RWF: FMF blend of 50:50 contained highest amount of globulin (7.62%). Results on nutrient composition of noodles showed that 50 per cent finger millet incorporated noodles contained highest amount of crude fat (1.15%), total ash (1.40%), crude fiber (1.28%), carbohydrate (78.54%), physiological energy (351.36 kcal), IDF (5.45%), SDF (3.71%), iron (5.58%) and calcium (88.39%), respectively. However, control RWF noodles contained highest amount of starch (63.02%), amylose (8.72%) and amylopectin (54.29%). Results on protein fractions of noodles showed that control noodles contained highest amount of albumin (14.08%), prolamine (30.69%) and glutelin (14.16%). A 50 per cent finger millet incorporated noodles contained highest amount of globulin (7.53%).The GI values of 30per cent finger millet incorporated noodles (best selected by sensory evaluation) was observed to be significantly lower (45.13) than control noodles (62.59). It can be concluded that finger millet flour incorporated noodles were found nutritious and showed hypoglycemic effect. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/76085 | |
| dc.language.iso | en | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.sub | Human Nutrition | |
| dc.subject | finger millet, incorporation, food products, noodles, nutritive value, glycaemia, hypoglycaemia | en_US |
| dc.these.type | Ph.D | |
| dc.title | Evaluation of finger millet incorporated noodles for nutritive value and glycemic index | en_US |
| dc.type | Thesis | en_US |