Pandey, P. and Malagi, U. and Yenagi, N. and Dhami, P. (2017) Evaluation of physico-functional, cooking and textural quality characteristics of Foxtail Millet (Setaria italica) based vermicelli. International Journal of Current Microbiology and Applied Sciences, 6 (10). pp. 1323-1335.
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Abstract
Vermicelli was prepared from composite flour of various combinations of foxtail millet flour, semolina, black gram flour and fenugreek seed flour and evaluated the influence of formulations on physical, functional, cooking and organoleptic properties. A novel value added vermicelli was successfully produced. It was observed as the concentration of steamed foxtail millet flour was increased the cooking time, cooked volume and cooked weight was decreased as well as cooking loss was increased while the cooking quality of developed vermicelli was enhanced by the incorporation of blackgram flour and fenugreek seed powder. Same trend was observed with respect to textural profile of vermicelli. Textural profile was improved with the addition of steamed foxtail millet flour and black gram flour. On the basis of cooking, sensory and texture analysis, vermicelli containing 50% foxtail millet flour and 20% black gram flour and 1% fenugreek seed flour resulted in better quality and nutritious vermicelli.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Foxtail millet,Vermicelli |
| Author Affiliation: | Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad-580 005, Karnataka, India |
| Subjects: | Crop Improvement |
| Divisions: | Millet |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 27 Dec 2017 04:10 |
| Last Modified: | 27 Dec 2017 04:10 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/15288 |
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