Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour

Nantanga, K.K.M and Seetharaman, K. and Taylor, J.R.N. (2008) Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour. Journal of the Science of Food and Agriculture, 88 (11). pp. 1892-1899.

[img] PDF - Published Version
Restricted to ICRISAT researchers only

Abstract

Pearl millet flour is highly susceptible to rancidity during storage. Urbanization has created a demand for pearl millet flour with longer shelf-life and short cooking time. To try to prevent rancidity and pre-cook the flour, pearl millet grain was subjected to the thermal treatments of toasting, boiling, and toasting then boiling.

Item Type: Article
Uncontrolled Keywords: pearl millet; rancidity; thermal treatments; descriptive sensory evaluation; pre-cook; porridge
Author Affiliation: Department of Food Science, University of Pretoria, Pretoria 0002, South Africa
Subjects: Postharvest Management > Food Technology
Divisions: Millet
Depositing User: Mr Siva Shankar
Date Deposited: 06 Feb 2014 05:05
Last Modified: 06 Feb 2014 05:05
Official URL: http://dx.doi.org/10.1002/jsfa.3291
URI: http://eprints.icrisat.ac.in/id/eprint/12533

Actions (login required)

View Item View Item
EPrints Logo
eprints is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.