Nishad, P.K. and Maitra, S. and Jangre, N. (2017) Physiochemical, functional and sensory properties of developed health drink from minor millets. International Journal of Home Science, 3 (2). pp. 503-506.
![[img]](http://eprints.icrisat.ac.in/style/images/fileicons/application_pdf.png) |
PDF
- Published Version
Restricted to ICRISAT researchers only Request a copy |
Abstract
Minor millets play an important role is the food and nutritional security of the poor in arid and semiarid regions of the world. Millet based products is economically viable and also it highlights the excellent medicinal and nutritional qualities. The present study focused to develop millet based health drink using germinated kodo millet, barnyard millet, little millet and finger millet. Compare to other health drink available in market. The grain were soaked in water for 5 h and allowed to germinate for 24 h followed by shade dried for 12 h. The dried germinated millets were roasted until husks split open and then milled in a grinder to obtain fine flour. Sensory evaluation was conducted for the health drink prepared by using the composite flour. The drink had high consumer acceptability.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Millets, germination, composite flour, health drink, sensory |
| Author Affiliation: | Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, Bhilai, Chhattisgarh, India |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Millet |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 01 Dec 2017 08:46 |
| Last Modified: | 01 Dec 2017 08:46 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/15213 |
Actions (login required)
 |
View Item |
