SINDHU, S and RADHAI SRI, S (2023) QUALITY CHARACTERISTICS, ANTIOXIDANT AND BIOACTIVE COMPONENTS OF COMPOSITE MILLET FLOUR VERMICELLI. QUALITY CHARACTERISTICS, ANTIOXIDANT AND BIOACTIVE COMPONENTS OF COMPOSITE MILLET FLOUR VERMICELLI, 33 (87). ISSN 2231-2374

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Abstract

An improvement in millet processing
provides millet based convenience food which
would increase scope for millet utilization
and ensure food security. Considering this,
Ready-to-Cook Vermicelli was formulated
using composite millet flour and its physio�chemical, antioxidant and bioactive properties
were studied. Composite Millet Flour (CMF)
prepared using sorghum, pearl and foxtail
millet was substituted in refined flour at
different proportions to develop vermicelli
and assessed for its sensory acceptability and
quality characteristics. Based on the sensory
evaluation, variation II with 50 per cent
CMF substitution was highly acceptable. The
moisture, ash and acid insoluble ash content
of the vermicelli (CMF – 50 %) were found
to be 7.63, 1.649 and 0.09 % respectively.
100g of the selected vermicelli provided
appreciable quantities of carbohydrates,
protein, vitamin B1
, B9
, calcium and 278
kcals of energy. On storage (90 days), the
moisture content (10.18 %) and the total plate
count (<100cfu/g) were within the FSSAI
limits (<105
) and no significant changes were
observed in organoleptic qualities except in
texture. The DPPH free radical scavenging
activity of the selected vermicelli is 234 mg%
and it contains 0.56 mg% of g - Sitosterol.
This study shows that the utilization of CMF
for the development of RTC products like
vermicelli would enhance the marketability
and consumption of millets among all age
groups and also improve the therapeutic
value of formulated food products.

Item Type: Article
Uncontrolled Keywords: millets, vermicelli, composite flour, health-foods, RTC
Divisions: PSG College of Arts and Science > Department of Nutrition, Food Service Management & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 25 Nov 2024 04:41
Last Modified: 25 Nov 2024 04:41
URI: https://ir.psgcas.ac.in/id/eprint/2361

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