ABSTRACT
Three flavoured ready-to-drink beverages were developed using sorghum and finger millet as the base material. Desiccated coconut, fresh carrot and cocoa powder were used for colour and flavour. Optimization was done using laboratory scale trials and bench top sensory evaluation. Total suspended solids of the beverages ranged from 43.8 to 44.4 °Brix. Firmness, consistency, cohesiveness and index of viscosity did not differ significantly (p < 0.05) among the treatments. Optimized beverages were acceptable to consumers as indicated by the overall acceptability score above 7 on a 9 point hedonic scale. Radical scavenging activity (RSA %) was significantly (p < 0.05) higher in coconut flavoured beverage (76.6) while total phenolic content was significantly (p < 0.01) higher in carrot flavoured beverage (142.2 mg/GAE).
ABSTRACT
The present study investigated the effect of processing on the nutritional, functional, organoleptic and rheological properties of millet and sprouted legumes beverage flavored with jaggery (B1) and buttermilk (B2) for its processing suitability. The millets, sprouted legumes, flavoured with jaggery (B1); and buttermilk and salt (B2), used influenced the suspension stability, nutritional, sensory quality and rheology of beverages. Millets imparted minerals and starch while sprouted legumes improved solubility and extractability of nutrients and also increased the levels of anti-oxidants and flavonoids. Buttermilk improved the stability, increased contents of proteins and minerals and imparted a light colour to the beverage. Jaggery was responsible for caramelized colour and flavor, improved consistency, psuedoplasticity and better organoleptic acceptability. The nutritional quality of B2 was higher in terms of iron (1.8 mg/100 g) and calcium (75 mg/100 g) with 90% antioxidant activity. Highest L* values were obtained for B2 indicating lighter color, whereas B1 was darker with lower L* values. Organoleptic evaluation showed higher acceptability (7.6) of B1 as compared to B2. Results of flow behavior indicated pseudo-plastic nature of beverages. Significant increase in viscosity was also observed with the increase in temperature (10, 25 and 45 °C) of the beverages. The flow curves of B1 produced the best fit applying the Power law model and for B2, Casson model was the best fit. Results of this study could be used in improvement of the process for making millet-based beverage, design of packaging system and also to predict the flow behavior of beverages during storage.
ABSTRACT
The aim of the study was to develop gluten free eggless cake using gluten free composite flour made of finger millet, sprouted soy and amaranth, for patients with celiac disease. Gluten free eggless cake prepared (T2), were analyzed for physical, textural, rheological and nutritional properties and compared with control cake (C) made using refined wheat flour and eggs and eggless composite flour cake made using whole wheat flour, malted finger millet, sprouted soy flour and amaranth (T1). There was no significant difference between T2 and C batter in terms of textural properties, flow behaviour index and consistency index. T2 had higher volume (454.4 cm3) as compared to T1 (437.1 cm3) cake. No significant differences in textural analysis were observed between cakes in terms of springiness, resilience and cohesiveness. The nutritional quality of T2 cake was significantly (p < 0.05) higher in case of phosphorous (224.0 mg/100 g) and iron content (7.39 mg/100 g). Therefore, gluten free eggless cake of high nutritional composition with good quality characteristics is a good substitute for refined flour egg and composite flour eggless cake. Higher mineral content due to germinated ingredients also made it a nutritious and palatable naturally gluten free food option for the people with celiac disease.
ABSTRACT
Composite flours (CF) using cereals, legumes, millets, soy-protein isolate, dairy ingredient and fruit without refined flour were used for preparing multi-nutrient biscuits. Dough and biscuits were evaluated for physical, nutritional and textural properties, particle size, colour and sensory evaluation and compared against refined-flour biscuits (C). Effect of malting and sprouting on biscuit quality were also analyzed. The highest volume of particles for CF was 140 µm higher than C flour. CF biscuits had significantly (p ≤ 0.05) lower spread ratio and % weight loss compared to C. The hardness, stickiness and cohesiveness values of CF doughs were significantly (p ≤ 0.05) lower than C resulting in lower cutting strength and increased hardness of CF biscuits. Sprouting further decreased hardness of CF dough. Nutrient content of CF biscuits (sprouted and unsprouted) were significantly (p ≤ 0.05) higher than C biscuits. Sensory evaluation showed CF biscuits especially with sprouted flour had higher acceptability and were superior to C.
ABSTRACT
Full fat soy (Glycine max L) flour (FFSF) from germinated 'MAUS 47' variety was packed in Al foil laminated paper (75 microns Al foil), low density polyethylene (LDPE, 125 microns), biaxially oriented polypropylene (BOPP, 100 microns) packets and polyethylene tetraphthalate (PET) jars and stored in ambient (25-35 °C, 45-55%RH) and accelerated conditions (40 °C, 90% RH) and tested every 15 days for a period of 75 days for changes in moisture, protein, fat, free fatty acid and nitrogen solubility. Increase in contents of moisture and free fatty acid with corresponding decrease in fat and solubility were observed in all stored packs more under accelerated conditions as compared to ambient conditions of storage. Among packaging materials FFSF from sprouted soybean was best kept in Al foil laminated packages followed by LDPE and BOPP packaging materials. Flour from sprouted soybean could be kept safely for 90 days in ambient and 75 days in accelerated conditions.
ABSTRACT
Effect of drying on protein, trypsin inhibitor (TI), nitrogen solubility, water absorption, colour and electrophoretic patterns of flours prepared from germinated soybean varieties 'JS 9305' and 'MAUS 47' was studied. Drying included sun drying (35-40°C), steaming followed by hot air oven drying at 60°C, hot air oven drying at 100°C and microwave heating at 400 W and 630 W. Sun drying did not reduce the TI to the required 80% and steaming followed by drying and microwave heating affected colour, nitrogen solubility and electrophoretic pattern adversely. Drying at 100°C reduced TI to safe limits and did not adversely affect the nitrogen solubility, colour and electrophoretic patterns and can be recommended for commercial scale drying of germinated soybean to prepare good quality soy flour for product development. Drying at 35-40°C minimally affected the colour, nitrogen solubility and electrophoretic pattern and can be used to prepare soy flour for bakery purposes.
ABSTRACT
OBJECTIVE: The nutritional status of 222 Khasi girls within age groups 4 to 6 y, 7 to 9 y, and 10 to 12 y was studied. METHODS: Personal interviews using questionnaires and 24-h dietary recall were used. Weights and heights were recorded, body mass index was calculated, and children were classified as normal or malnourished using Z scores and growth charts from the Centers for Disease Control and Prevention. Based on weights and heights, children were classified as normal or undernourished according to classifications by Gomez, Waterlow, and the National Center for Health Statistics. RESULTS: Heights of girls ages 7 to 9 y and 10 to 12 y and weights of all girls were significantly (P < 0.05) lower than the reference values for height (126.4 and 142.7 m) and weight (19, 26.9, and 31.5 kg), respectively. The lowest Z scores (-1.5 to -1.0) and percentiles (10th) for body mass index were seen in 12-y-old girls. Most girls ages 7 to 9 y had grade I malnutrition. Girls ages 10 to 12 y had the highest incidence of moderate malnutrition. Severe stunting was observed in all groups. Average energy consumption was significantly (P < 0.05) lower than the recommended dietary allowance in all the age groups. Consumption of protein by children ages 7 to 9 y and 10 to 12 y was also significantly lower than the recommended dietary allowance. Consumption of calcium, iron, and carotene in children 10 to 12 y old was significantly (P < 0.05) lower than the recommended dietary allowance. CONCLUSIONS: Sociologic community factors are required to facilitate implementation of a nutritional package and availability of key nutrients to ensure growth in children.
