TECHNOLOGICAL INTERVENTION FOR UTILIZING NUTRICEREALS AND WHEY PROTEIN CONCENTRATE IN DEVELOPING READY-TO-EAT FOODS
| dc.contributor.advisor | Dr. H. M. JAYAPRAKASHA | |
| dc.contributor.advisor | Dr. S.N. RAJAKUMAR | |
| dc.contributor.author | HARINI VENUGOPAL | |
| dc.date.accessioned | 2021-01-13T06:02:15Z | |
| dc.date.available | 2021-01-13T06:02:15Z | |
| dc.date.issued | 2018-07 | |
| dc.description.abstract | The present investigation is aimed at developing ready-to-eat (RTE) food by using the under-utilized minor millets and supplementing with nutririch legume and further enriching with WPC.The preliminary studies indicated that corn-wheat blended with 50:50, preconditioned with 22 per cent moisture at 90 º C followed by extrusion and frying at 110º C was highly desirable. It was observed that blending malted corn-wheat at 50 :50 followed by addition of 10 per cent malted horse gram flour with 8 per cent WPC resulted in highly acceptable product. For subsequent studies these combinations were used as control.The corn-wheat were replaced with various nutricereals namely finger millet, foxtail millet and little millet individually to develop nutria-cereal based RTE food. The result pertaining to functional, rheological and sensory attributes revealed that the best RTE foods can be formulatedfrom finger millet and corn-wheat (25: 75) with 10 per cent horse gram and 8 per cent WPC; foxtail millet and corn-wheat (50: 50) with 20 per cent horse gram and 6 per cent WPC; little millet and corn-wheat (50: 50) with 10 per cent horse gram and 8 per cent WPC. These combinations were mixed together to compute composite flour. It was observed from the various functional, rheological and technological attribute studies, it was observed that the best formulation could be obtained by admixing composite flour containing nutricereal namely finger millet, foxtail millet and little millet (1:1:1) and cornwheat in the ratio of 75: 25, followed by supplementing with 20 per cent horse gram and enriching with 8 per cent WPC. Both sweetened (20 % sugar) and spiced (7 % spice mix) RTE food was optimized using extrusion technology.The formulated product was subjected to storage stability studies by packaging in metalized polyester under MAP with 20: 80 (CO2: N2) gas mixture combination at ambient temperature. Results revealed that composite flour based sweetened and spiced RTE food had a shelf-life of 105 and 120 days respectively with high acceptance. The formulated RTE food developed in the study utilizing nutricereals, legumes and WPC will certainly contribute and connect the food web rendering food and nutritional security, besides help in producing quality product and shelf stable food both at rural and commercial scales to promote nutritional and health benefits of nutricereals which contribute in improving rural economy. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810159988 | |
| dc.keywords | Dairy Technology | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 393 | en_US |
| dc.publisher | KARNATAKA VETERINARY ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR | en_US |
| dc.sub | Dairy Technology | en_US |
| dc.theme | DAIRY TECHNOLOGY | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | TECHNOLOGICAL INTERVENTION FOR UTILIZING NUTRICEREALS AND WHEY PROTEIN CONCENTRATE IN DEVELOPING READY-TO-EAT FOODS | en_US |
| dc.type | Thesis | en_US |