Processing of high quality protein maize and pseudo-cereals for isolation of starch and the preparation of value added extruded snacks
| dc.contributor.advisor | Grewal, R.B. | |
| dc.contributor.author | Sangeeta | |
| dc.date.accessioned | 2017-12-06T06:40:12Z | |
| dc.date.available | 2017-12-06T06:40:12Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | The present study was carried out to assess the physico-chemical, functional and nutritional properties of HQPM and pseudo-cereals, to process the HQPM and pseudo-cereals for the isolation of starch and to standardize the process for preparation of ready to eat (RTE) value added extruded snacks using HQPM and pseudo-cereals. HQPM-1, HQPM-7, amaranth and buckwheat were assessed to analyze protein, fat, crude fibre, dietary fibre, calcium, iron, magnesium, zinc and starch content. 20 -100 % amaranth and buckwheat flour as such and after roasting was incorporated in HQPM-7 to prepare RTE extruded snacks. Acceptable extruded snacks were evaluated for nutritional composition and shelf stability. Pseudo-cereals contained higher crude fibre, dietary fibre, ash, calcium, iron and magnesium than HQPM varieties. HQPM varieties contained significantly higher starch content than pseudo-cereals. Water absorption capacity of HQPM varieties was higher than pseudo-cereals whereas, gelation capacity, flour solubility and swelling power of pseudo-cereals (amaranth and buckwheat) were higher than HQPM varieties. HQPM flour exhibited significantly higher peak, trough, breakdown, final and setback viscosity than pseudo-cereals. Amaranth starch exhibited lowest peak, trough, breakdown, final and setback viscosity. Size of starch granule obtained from HQPM were larger than pseudo-cereals starch granule. Water absorption capacity and solubility index of amaranth starch was highest whereas, swelling power of buckwheat starch was highest. RTE extruded snacks prepared from HQPM-7 were most acceptable. Pseudo-cereals (amaranth and buckwheat) flour (roasted or unroasted) was incorporated in HQPM-7 to prepare value added ready to eat extruded snacks. Extrudates prepared by incorporating amaranth flour (40 % unroasted and 60 % roasted) were adjudged “liked slightly to liked moderately”. Value added ready to eat extruded snacks prepared with 100 % buckwheat (either roasted or unroasted) were adjudged “liked very much”. Acceptable value added RTE extruded snacks contained higher protein, fat, crude fibre, dietary fibre, calcium, iron, magnesium than extrudates prepared from HQPM-7 (Control). Amaranth and buckwheat can be processed and incorporated in the formulation of RTE extruded snacks up to 40-60 % and 100 %, respectively to prepare value added ready to eat extruded snacks. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810037000 | |
| dc.keywords | HQPM, Pseudo-cereals, Chemical composition, Starch, Functional properties, RTE- Snacks | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | CCSHAU | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Processing of high quality protein maize and pseudo-cereals for isolation of starch and the preparation of value added extruded snacks | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Processing of high quality protein maize and pseudo-cereals for isolation of starch and the preparation of value added extruded snacks | en_US |
| dc.type | Thesis | en_US |