Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals

Pradeep, Prarthana; Dharmaraj, Usha; Rao, B. V. S. K.; Senthil, A.; Vijayalakshmi, N. S.; Malleshi, N. G.; Singh, V. S.

doi:10.1007/s13197-013-0949-3

Cited by 25 publications

(28 citation statements)

References 18 publications

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“…The crude fat content of the preprocessed pearl millet samples ranged between 1.76 AE 0.01 and 3.71 AE 0.01 and was highest in the fermented sample. The action of peroxidase on C-glycosylflavones is responsible for the mousy odour of millets with high moisture contents (Pradeep et al, 2014). Low fat content of the millet flour will result in low energy value, but with increase in the shelf life due to reduced likelihood of rancidity.…”

Section: Proximate Compositionmentioning

confidence: 99%

“…In debranned and malted flour, moisture content increased while a decrease was observed in the blanched and fermented pearl millet flour. The action of peroxidase on C-glycosylflavones is responsible for the mousy odour of millets with high moisture contents (Pradeep et al, 2014). Pearl millets preprocessed by fermentation with significantly lower moisture content will have longer shelf life and reduced mousy odour which is unacceptable to consumers.…”

Section: Proximate Compositionmentioning

confidence: 99%

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Effect of preprocessing techniques on pearl millet flour and changes in technological properties

Akinola

Badejo

Osundahunsi

et al. 2017

Int J of Food Sci Tech

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Summary This study investigated the effect of some preprocessing techniques on the physicochemical and technological properties of pearl millet flour for possible industrial application. Pearl millet was processed into flour using different preprocessing techniques (blanching, debranning, fermentation and malting) and evaluated for physicochemical and functional properties, grain morphology and total viable count. The result showed that fermentation and malting brought about loosening of starch granules. Fermentation significantly reduced the bulk density by 22% and improved the colour lightness and paste viscosity properties of the preprocessed flour. Malting alone resulted in about 50% increase in protein content of the flour with improved solubility up to 64 g/100 g. Total viable count was highest in fermented sample in the order of 108 cfu g−1. Thus, the combination of fermentation and malting would give the best pearl millet flour with improved technological properties for application in the industries, thereby promoting food security in the region.

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Section: Proximate Compositionmentioning

confidence: 99%

Section: Proximate Compositionmentioning

confidence: 99%

Effect of preprocessing techniques on pearl millet flour and changes in technological properties

Akinola

Badejo

Osundahunsi

et al. 2017

Int J of Food Sci Tech

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“…Uji sensori dilakukan sesuai dengan metode peneliti sebelumnya (Pradeep et al, 2014), yang dilakukan untuk menentukan tingkat penerimaan dari warna, tekstur, aroma dan kesukaan BMF. Uji kesukaan dilakukan pada BMF yang diseduh menggunakan susu (siap dikonsumsi).…”

Section: Prosedur Analisaunclassified

Formulasi Breakfast Meal Flakes dari Tepung Suweg dan Stabilized Rice Bran Menggunakan Metode Respon Permukaan

Nuriana

Aini

Karseno

2019

J. Apl. Teknol. Pang.

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Penelitian bertujuan untuk mengetahui jumlah tepung suweg dan stabilized rice bran (SRB) yang harus ditambahkan dalam formula breakfast meal flakes (BMF) yang optimal serta mengetahui karakter fisik, kimia, dan organoleptik BMF yang dihasilkan. Penelitian menggunakan metode respon permukaan dengan model Central Composit Design. Faktor yang diteliti yaitu proporsi tepung suweg dan SRB. Pembuatan BMF dilakukan dengan cara pencampuran tepung suweg (proporsi 70-85%) dan SRB (proporsi 15-30%) dengan bahan lainnya yaitu tapioka 10%, susu skim 15%, garam 1,5 %, margarin 5%, baking powder 3 %, vanili 1% (seluruh persentase terhadap berat tepung suweg dan SRB) dan air 100 ml, hingga membentuk adonan, kemudian dilakukan steam blanching, dicetak dan dipanggang. Penelitian ini berhasil untuk menentukan formula optimum untuk pembuatan BMF yaitu sebesar 22,5% untuk SRB dan 77,5% untuk tepung suweg. Produk BMF dari formula terbaik ini mempunyai hardness sebesar 29,44 N, dan serat pangan, antioksidan, protein, kadar lemak, kadar air, kadar abu dan karbohidrat masing-masing sebesar 15,93, 75,10, 11,7, 9,51, 2,4, 2,16, dan 64,21 %. Warna produk akhir adalah coklat keabuan dengan tekstur yang renyah serta aroma yang netral. Rasa pada produk akhir adalah dinilai tidak pahit dengan nilai kesukaan adalah disukai panelis. Kesimpulannya, formula optimal BMF dari tepung suweg dan SRB berhasil ditentukan dengan menggunakan metode respon permukaan.Formulation of Breakfast Meal Flakes Based on Suweg Flours and Stabilized Rice Bran using Response Surface MethodologyAbstractThe purpose of this research was to study the amount of suweg flour and stabilized rice bran (SRB) which must be added in the optimal breakfast meal flakes (BMF) formula and to study the physical, chemical, and organoleptic characteristics of BMF was produced. The study used Response Surface Methodology with the Central Composite Design model examined the proportion of suweg flour and SRB. Making BMF is done by mixing suweg flour (70-85%) and SB flour (15-30%) with other ingredients namely 10% tapioca starch, 15% skim milk, 1.5% salt, 5% margarine, 3% baking powder, 1% vanilla (all percentages of the weight of suweg flour and SRB), and 100 ml of water, to form a mixture, then steam blanching, molded and baked. The best formula for BMF is the proportion of 22.5 % of SRB and 77.5% of flour suweg. Breakfast meal flakes have a hardness value of 29.44 N, dietary fiber 15.93%, antioxidant of 75.97%, protein content of 11.7%, fat of 9.51%, moisture of 2.4%, ash content of 2.16%, the carbohydrate content of 64.21%, color of 2.3 (grayish brown), texture of 3.3 (crispy), flavor 2.5 (neutral), taste of 2.9 (not bitter), and preference 2.9 (likes). As conclusion, surface response method successfully determined the optimal BMF formula from flour suweg and SRB.

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“…12,13 An additional advantage of these methods is that it improves nutritional quality (with respect to bioavailability of nutrients) and extends the shelf life. 14,15 A choice is made between these two processing methods based on the required end product. Popping has many commercial applications as it results in a crisper, more aerated product.…”

Section: Introductionmentioning

confidence: 99%

“…Popping improves the color, appearance, and aroma of the processed food commodity, besides leading to a crisp, aerated product with desirable sensorial qualities 12,13 . An additional advantage of these methods is that it improves nutritional quality (with respect to bioavailability of nutrients) and extends the shelf life 14,15 . A choice is made between these two processing methods based on the required end product.…”

Section: Introductionmentioning

confidence: 99%

Effect of physicochemical properties on popping characteristics of selected pearl millet varieties

et al. 2022

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Background Pearl millet, commonly known as ‘Bajra’, is a nutrigrain, mostly used in pulverized form to make unleavened pancakes, dumplings, porridge, etc., in India. Popping, a traditional method of millet processing, is used in making ready‐to‐eat snacks. Pearl millet is underutilized in India. The present work aims to study the effect of the parameters of pearl millet such as variety, chemical composition, pericarp thickness, amylose content, and processing temperature on the volume expansion ratio and sensory properties of popped pearl millet. Methodology A conventional salt‐popping technique was used at three different temperatures (220 °C, 240 °C, and 260 °C) for five pearl millet varieties (ABPC 4‐3, AHB 1269, AHB 1666, AIMP 92901, and PPC‐6). Parameters such as color, diameter, density, amylose content, pericarp thickness, and proximate composition were analyzed. Popping characteristics such as volume expansion ratio, popping yield, and sensory properties of popped grains were studied. Results It was observed that pericarp thickness and amylose content were positively correlated with the popping qualities of grains. AIMP 92901 offered more desirable properties such as suitable moisture content (87.5 g kg−1), lowest equivalent diameter (2.07 mm), highest bulk density (0.84 g cm−3), true density (1.41 g cm−3), pericarp thickness (30.82 μm), and amylose content (19.75 g kg−1) than the other varieties that were studied. Hence, the highest popping yield (72.83%) and expansion ratio (6.15) was observed in the AIMP 92901 pearl millet variety at 260 °C. Conclusion Conventional salt popping at 260 °C yielded the best popping characteristics. Pearl millet variety AIMP‐92 901 developed by VNMKV (Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani), Parbhani was found to have more desirable popping characteristics (in terms of all the parameters explained in results). © 2022 Society of Chemical Industry.

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Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals

Cited by 25 publications

References 18 publications

Effect of preprocessing techniques on pearl millet flour and changes in technological properties

Effect of preprocessing techniques on pearl millet flour and changes in technological properties

Formulasi Breakfast Meal Flakes dari Tepung Suweg dan Stabilized Rice Bran Menggunakan Metode Respon Permukaan

Effect of physicochemical properties on popping characteristics of selected pearl millet varieties

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