Physicochemical and Nutrient Composition of Ready to Cook (RTC) Foxtail Millet (Setaria italica L.) Flakes in Comparison to Rice and Oat Flakes

Aigal, Sonal S.; Chimmad, Bharati V.

doi:10.20546/ijcmas.2017.610.003

Cited by 4 publications

(2 citation statements)

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“…The physical parameters were thousand flakes weight, thousand flakes volume, specific volume, length, breadth, L/B ratio, expansion ratio and bulk density then the functional parameters were water holding capacity (WHC), water absorption capacity (WAC), water absorption index (WAI), oil absorption capacity (OAC), hydrophiliclipophilic index (HLI), cooking time (CT), increase in weight after cooking (IWAC) and solid loss (SL) were assessed as per procedures of Aigal and Chimmad [4] and Takhellambam et al [5].…”

Section: Preparation Of Foxtail and Proso Flakesmentioning

confidence: 99%

“…Aigal and Chimmad, [4] standardized foxtail flakes and compared the physicochemical and nutrient content with the rice and oats flakes. Foxtail millet flakes exhibited lower water holding capacity with 13.14%, water absorption capacity of 198.8%, water absorption index of 196.98, water solubility index of 2.59, oil absorption capacity of 99.7% and higher solid loss of 11.0% which are important factors in cooking gruels or porridges because higher the loss better would be the consistency.…”

Section: Introductionmentioning

confidence: 99%

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Physico-Chemical, Functional and Proximate Properties of Standardised Millet Flakes

Sohan

Kumari

Suneetha

et al. 2021

CJAST

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Millets are the 5th most important cereals in the world after wheat, maize, rice and barley. It is a minor cereal containing abundant of nutrients but its consumption is lacking to a certain extent mainly due to the lack of ready-to-cook or ready-to-eat products and processing of millet to prepare ready to cook (RTC) foods can increase its economic and nutritional value. The processing, physical, chemical and nutritional aspects were analysed against the commercially available foxtail and proso flakes to standardise. The decorticated grains were steeped in 5 L of potable water at ambient conditions (30 ± 2ºC) for 10 hr, autoclaved at 180ºC under the pressure of 20 to 24 lbs/psi for 10 min dried at 50ºC in a mechanical dryer to 18 ± 1% moisture content. The processed grains were rolled to flakes in a heavy-duty roller ﬂakes machine with an aperture size of 0.25 mm. The commercial foxtail and proso flakes had higher values for all physical parameters than standardised ones.

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Section: Preparation Of Foxtail and Proso Flakesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%