Vol. 7 (3) : May-June 2016 issue
Green Farming Vol. 7 (3) : 725-728 ; May-June, 2016
Physical, functional, nutrient and sensory characteristics of ready to eat flakes of little millet (Panicum miliare L.)
KAVITA PATILa1* and BHARATI CHIMMADb2
aAll-India Coordinated Research Project on Wheat and Barley, bDepartment of Food Science and Nutrition, Rural Home Science College, University of Agricultural Sciences, Dharwad - 580 005 (Karnataka)
Designation : 1Technical Asstt. *(kavita.kotagi@gmail.com), 2Professor
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-4550
Total Pages : 4
Received : 10 December 2015
Revised accepted : 21 April 2016
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Citation :
KAVITA PATIL and BHARATI CHIMMAD. 2016. Physical, functional, nutrient and sensory characteristics of ready to eat flakes of little millet (Panicum miliare L.). Green Farming Vol. 7 (3) : 725-728 ; May-June, 2016
ABSTRACT
Conventional batch processing method was employed to prepare Ready to eat (RTE) flakes from little millet. The millet flakes were pearl white (L= 86.73), bigger in size and were crisp requiring 2481g force to fracture compared to commercially processed corn flakes. The millet flakes exhibited water absorption index, water solubility index and oil absorption index of 5.12, 5.05 and 4.00 g/ml, respectively. RTE flakes contained 7.45g protein, 0.72g ash, 0.14g fat, 24.10g dietary fiber, 61.42mg iron and zero trans fats. In vitro protein digestibility of the RTE flakes was 74.16 per cent whereas starch digestibility was 92.20 per cent. The bioavailable iron was 0.35 per cent in RTE flakes.
Key words :
Bowl life, Little millet, Organoleptic evaluation, Ready to eat.
