DEVELOPMENT AND EVALUATION OF NUTRITIOUS AND ANTIOXIDANT RICH PRODUCTS ...

199 Pages·2013·4.23 MB·English

DEVELOPMENT AND EVALUATION OF NUTRITIOUS
AND ANTIOXIDANT RICH PRODUCTS FROM

ITALIAN MILLET (Setaria italica)

RANJITHA
PALB 1198

DEPARTMENT OF FOOD SCIENCE AND NUTRITION
UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, BENGALURU-560065
2013
DEVELOPMENT AND EVALUATION OF NUTRITIOUS
AND ANTIOXIDANT RICH PRODUCTS FROM

ITALIAN MILLET (Setaria italica)

RANJITHA
PALB 1198

Thesis submitted to the
University of Agricultural Sciences, Bengaluru
in partial fulfillment of the requirements
for the award of the degree of
Master of Science (Agriculture)
in
FOOD SCIENCE AND NUTRITION

BENGALURU JULY, 2013
AFFECTIONATELY DEDICATED
to
My
beloved parents

Sri Honnayya
Smt. Malathi

Sister's & Brother-in-law

Chairman
Dr. Neena Joshi
DEPARTMENT OF FOOD SCIENCE AND NUTRITION
UNIVERSITY OF AGRICULTURAL SCIENCES
BENGALURU

CERTIFICATE

This is to certify that the thesis entitled “DEVELOPMENT AND
EVALUATION OF NUTRITIOUS AND ANTIOXIDANT RICH PRODUCTS FROM
ITALIAN MILLET (Setaria italica)” submitted by Ms. RANJITHA, ID No.
PALB 1198, for the award of degree of MASTER OF SCIENCE
(Agriculture) in FOOD SCIENCE AND NUTRITION of the University of
Agricultural Sciences, Bengaluru, is a record of the research work carried
out by her during the period of her study in this University, under my
guidance and supervision and no part of the thesis has been submitted
for the award of any other degree, diploma, associateship, fellowship or
other similar titles.

Bengaluru
June, 2013 Dr. NEENA JOSHI
Professor & Head
Dept. of Food Science & Nutrition
Major Advisor
Approved by:

Chairperson : ________________________
(NEENA JOSHI)
Members : 1. ________________________
(SUNANDA SHARAN)
2. ________________________
(K.V. JAMUNA)
3. ________________________
(R. CHANDRU)
4. ________________________
(S. S. PATIL)
ACKNOWLEDGEMENT

First of all I would thank God Durga for her grace which made it possible for
me to complete this present venture.
It is my pleasure to glance back and recall the path one traveled during the day of hard
work and perseverance. This thesis is the result of two years of work whereby I have been
accompanied, supported and guided by many people. It is my heart’s turn to express my deepest
sense of gratitude to all of those who directly and indirectly helped me in this endeavor.
It is my privilege to express my deep sense of reverence, gratitude and thanks to
Dr. Neena Joshi, Professor and Head, Department of Food Science and Nutrition,
UAS, GKVK, Bangalore and the esteemed Chairman of my Advisory Committee, for all
the efforts she has put through her inspiring guidance, suggestions, generous help and
encouragement throughout the study period, I have been lucky enough to get an
opportunity to work under her guidance.
I am extremely grateful to the members of my Advisory Committee of
Dr. Sunanda Sharan, Prof. Dept. of Food Science and Nutrition UAS, GKVK,
Bengaluru, Dr. K. V. Jamuna, Associate Professor. Bakery Training Unit Hebbal,
Bengaluru, Mr. R. Chandru, Associate Professor of Biochemistry, PHT Scheme, UAS,
GKVK, Bengaluru, Dr. S.S. Patil, Associate Professor of Agri. Statistics Applied
Mathematics & Computer Science, UAS, GKVK, Bengaluru , who gave unflinching
cooperation and timely suggestions throughout my course of investigation for their
encouragement, co-operation and constructive suggestions.
I would like to extend my sincere thanks to Dr. Chenna Byre Gowda, Project
Coordinator, AICRP on Small Millets, GKVK, UAS, Bengaluru, for giving the Italian
millet (var. Prasad) and guidance for this research. Dr. Kamal G. Nath,
Dr. Vijayalakshmi, Dr. Umadevi Hiremath, Dr. M.L. Revanna, Dr. Usha Ravindra,
Department of Food Science and Nutrition, for their generous help, co-operation and
inspiration during the course of study.
I am extremely grateful to Mr. Murty and Mr. Prakash for their kind support
for the dehusking of millet and preparation of vermicelli. I also thank
Mr. Shivalingayya, Sr. laboratory assistant, Mrs. Rangamma and Mrs. Lakshmibai and
other staff members of Food Science and Nutrition Department for their kind help
during my work.
The thesis must surely bear the imprint of the love and affection showered on me by my
family members. I want to extend my appreciation and respects to my parents for their
boundless love, needy inspirations like showers to a drying crop and for their unshakable
confidence in me. I am greatly beholden of vocabulary and owe deep sense of honor to my
beloved parents Sri Honnayya and Smt. Malathi for their love and dedicated efforts in
shaping my career since childhood. It is time to express my gratitude to my beloved sisters
Poornima, Rashmi, brother-in-law Umesh and my sweet daughter Rishika.
Friends are our biggest assets who make life colourful and cheerful. I fail in my duty if
I do not express my warm thanks to my unmemorable friends. Their lively companionship and
spontaneous help enabled me to complete this mammoth task. To name few Netru, Shwe,
Harish, Anni, Shru, Nandu, Gayi, Thoya, Ambi, Yoga, Maya di, Charis and my loving
juniors Nayana, Ravi, Natraj, Shweta, Priyanka.S, Priyanka.P, suchi, Akhila for their
cooperation during my research work. I place on record with sincerity, the indebtedness to my
seniors, Kusuma, Deepa, Shweta ,Bhaphi, Shilpa, Gopika, Pavitra, Suma, Nalina, Nandini,
Shreya, Geeta, Savita for guiding and encouraging me in all aspects.
Finally, I frankly admit that it is not possible to remember all the faces that stood
behind the facade at this juncture and omission of any name does not mean lack of gratitude.

Bengaluru
July, 2013 (Ranjitha)
DEVELOPMENT AND EVALUATION OF NUTRITIOUS AND
ANTIOXIDANT RICH PRODUCTS FROM ITALIAN MILLET

(Setaria italica)
THESIS ABSTRACT
Italian millet (Setaria italica) is aminor millet with hypoglycemic
effect. Natural antioxidants have gained considerable interest in recent
years for their role in preventing non communicable diseases. Upgrading
the antioxidant content of Italian millet was therefore attempted. Variety
Prasad containing protein 12.5g, crude fat 4.5g, energy value 333.0 Kcal,
crude fibre 8.2g, total carotenoid 128.5µg, iron 1.60mg, and zinc 1.2mg
per 100g was used in the study. Increment in antioxidant content was
achieved through edible coating consisting of Bangalore blue grape, green
tea and tulsi. Functional properties, cooking characteristics were
assessed. Storage stability was determined by estimating moisture,
peroxide and TBARS values. Coated grains had a storage stability of >3
months. All treatments brought about increase in antioxidant activity.
The order of increment of antioxidants was Green tea > Bangalore blue
grape > Tulsi in coated grains. Further, three RTC products namely
vermicelli payasa mix, upuma mix and palav mix were prepared with
Italian millet and enriched with Bangalore blue grape, green tea and
tulsi. Addition of natural sources of antioxidants resulted in acceptable
products with enhanced antioxidant content. The products had a shelf
life of >2 months. Highest total antioxidant capacity was observed in
green tea added products. The retention of antioxidants was 10.00 to
68.70 per cent in edible coated grains and 28.80 to 65.20 per cent in the
enriched RTC products. Thus, enrichment of Italian millet with natural
source of antioxidants enhanced its antioxidant activity, nutrient value
and shelf life.
Signature of the Student Signature of the Major Advisor
(Ranjitha) (Neena joshi)
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CONTENTS
CHAPTER TITLE PAGE No.
I INTRODUCTION 1-5
II REVIEW OF LITERATURE 6-42
III MATERIAL AND METHODS 43-54
IV EXPERIMENTAL RESULTS 55-88
V DISCUSSION 89-114
VI SUMMARY AND CONCLUSION 115-120
VII REFERENCES 121-138
ANNEXURES -
LIST OF TABLES
Table Page
Title
No. No.
1 Details of variations of RTC products studied 50
Nutrient and anti nutrient composition of italian millet
2 57
variety Prasad
DPPH radical scavenging activity (%) and total
3 antioxidant capacity [mM vitamin C equivalent/g] of 58
italian millet and selected antioxidant rich foods
Functional properties of italian millet treated with
4 60
different antioxidant rich ingredients
Cooking characteristics of italian millet treated with
5 62
different antioxidant rich ingredients
Total antioxidant capacity [mM vitamin C equivalent/g]
6 64
of stored italian millet treated with different ingredients
Moisture content (%) of stored italian millet treated with
7 66
different antioxidant rich ingredients
Peroxide value (meq/kg) of stored italian millet treated
8 67
with different antioxidant ingredients
TBARS assay (µ moles malondialdehyde/kg) of stored
9 69
italian millet treated with different ingredients
Description of vermicelli prepared from rice and italian
10 71
millet at laboratory level.
Mean scores of sensory characteristics for RTC product
11 72
vermicelli payasa mix
Mean scores of sensory characteristics for RTC product
12 74
palav mix
Mean scores of sensory characteristics for RTC product
13 75
vermicelli upuma mix
14 Microbial load of stored RTC product vermicelli payasa mix 76