VALUE ADDED PRODUCTS USING FOXTAIL MILLET (Setaria italica)

150 Pages·2016·3.28 MB·English

VALUE ADDED PRODUCTS USING FOXTAIL
MILLET (Setaria italica)

By

PRIYANKA PRABHAKAR
B.A.Sc. (H) (Food Technology)

THESIS SUBMITTED TO
ACHARYA N.G.RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF
MASTER OF FOOD SCIENCE AND TECHNOLOGY

INTERFACULTY P.G. PROGRAMME

POST GRADUATE AND RESEARCH CENTRE
ACHARYA N.G.RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD-500 030.

OCTOBER, 2006
CERTIFICATE

Miss. PRIYANKA PRABHAKAR has satisfactorily prosecuted the course of
research and that the thesis entitled, “VALUE ADDED PRODUCTS USING
FOXTAIL MILLET (Setaria italica)” submitted, is the result of original research
work and is of sufficiently high standard to warrant its presentation to the examination.
I also certify that the thesis or part thereof has not been previously submitted by her
for a degree of any University.

Date: (DR. P. RAJYALAKSMI )
Place: Hyderabad Major Advisor
CERTIFICATE

This is to certify that the thesis entitled “VALUE ADDED PRODUCTS
USING FOXTAIL MILLET (Setaria italica)” submitted in partial fulfillment of the
requirements for the degree of MASTER OF SCIENCE IN FOOD SCIENCE
AND TECHNOLOGY of Acharya N. G. Ranga Agricultural University,
Hyderabad is a record of the bonafide research work carried out by PRIYANKA
PRABHAKAR under my guidance and supervision. The subject of the thesis has
been approved by the student’s advisory committee.

No part of the thesis has been submitted for any other degree or diploma.
The published part has been fully acknowledged. All the assistance and help received
during the course of investigation have been duly acknowledged by the author of the
thesis.

(DR. P. RAJYALAKSMI)
Chairman of the Advisory committee

Thesis approved by the student Advisory Committee
Chairman : (DR. P. RAJYALAKSHMI)
Professor & Head
Department of Foods and Nutrition
Post Graduate and Research Centre
Rajendranagar, Hyderabad-30. ___________________

Member : (Mrs. N. LAKSHMI DEVI)
Associate Professor
Department of Foods and Nutrition
Post Graduate and Research Centre,
Rajendranagar, Hyderabad-30. ___________________

Member : (Dr. K. KONDAL REDDY)
Associate Professor
Department of L.P.T.
College of Veterinary Science,
Rajendranagar, Hyderabad-30. ___________________
CONTENTS

Chapter No. Title Page No.
I INTRODUCTION
II REVIEW OF LITERATURE
III MATERIALS AND METHODS
IV RESULTS
V DISCUSSION
VI SUMMARY AND CONCLUSION
LITERATURE CITED
APPENDICES
DECLARATION

I, Miss PRIYANKA PRABHAKAR hereby declare that the thesis entitled
“VALUE ADDED PRODUCTS USING FOXTAIL MILLET (Setaria italica)”
submitted to Acharya N.G.Ranga Agricultural University for the Degree of MASTER
OF FOOD SCIENCE AND TECHNOLOGY is a result of original research work
done by me. It is further declared that the thesis or any part thereof has not been
published earlier in any manner.

Date: (PRIYANKA PRABHAKAR)
Place: Hyderabad
LIST OF TABLES
Table Page
Title
No. No.
1 Protein contents of minor millets as reported by many workers
2 Crude fat contents of minor millets as reported by several workers
3 Starch and Sugar composition of market samples of Foxtail millet
4 Malting characteristics of millets and some cereals
5 Traditional foods made with millets world wide
6 Acceptable levels of substitution of Foxtail millet into the selected
recipes
7 Ingredients used in the preparation of control and FM substituted
Idli and Dhokla mix
8 Ingredients used in the preparation of control and FM substituted
Chakli and Vada mix
9 Ingredients used in the preparation of control and FM substituted
Upma mix
10 Ingredients used in the preparation of control and FM substituted
Pancake and Payasam mix
11 Ingredients used in the preparation of control and FM substituted
noodles
12 Physico-chemical properties of raw and popped FM grain
13 Mean sensory scores for Idli prepared with FM Idli mixes
14 Mean sensory scores for Dhokla prepared from FM Dhokla mixes
15 Mean sensory scores for Pancakes prepared from FM Pancake
mixes
16 Mean sensory scores of Upma prepared from FM Upma mixes
17 Mean sensory scores for Chakli prepared from FM Chakli mixes
18 Mean sensory scores for Vada prepared from FM Vada mixes
19 Mean sensory scores for Payasam prepared from FM Payasam
mixes
Table Page
Title
No. No.
20 Mean sensory scores for Noodles prepared from FM noodles
21 Mean sensory scores for well accepted products prepared from FM
Convenience mixes and Noodles
22 Nutrient composition of FM convenience mixes and Noodles
23 Physico-chemical properties of FM convenience mixes
24 Bulk density of prepared FM products
25 Increase in the height upon steaming of FM Idli and Dhokla
26 Physico-chemical characteristics of Noodles
27 Physico-chemical properties of Payasam
28 Moisture changes in FM convenience mixes and Noodles during
storage
29 Changes in Alcoholic acidity of the FM convenience mixes and
noodles during storage
30 Changes in FFA of the FM convenience mixes and noodles during
storage
31 Total plate count (cfu/g) of FM convenience mixes and noodles
during storage
32 Mean sensory scores for Idli prepared from stored FM Idli mix
33 Mean sensory scores for Dhokla prepared from stored FM Dhokla
mix
34 Mean sensory scores for Pancakes prepared from stored FM
Pancake mix
35 Mean sensory scores for Upma prepared from stored FM Upma mix
36 Mean sensory scores for Chakli prepared from stored FM Chakli
mix
37 Mean sensory scores for Vada prepared from stored FM Vada mix
38 Mean sensory scores for Payasam prepared from stored FM
Payasam mix
39 Mean sensory scores for Noodles prepared from stored FM Noodles
40 Overall acceptability scores of the products prepared from stored
FM convenience mixes and noodles

LIST OF PLATES

Plate
Title Page No.
No.
1. Foxtail millet plant and harvested Foxtail millet cobs.
2. Raw and popped Foxtail millet grains and their milled
fractions.
3. Idli prepared from formulated Idli mix.
4. Dhokla prepared from formulated Dhokla mix.
5. Pancake prepared from formulated Pancake mix.
6. Upma prepared from formulated Upma mix.
7. Chakli prepared from formulated Chakli mix.
.8. Vada prepared from formulated Vada mix.
9. Payasam prepared from formulated Payasam mix.
10. Cooked Noodles prepared from formulated Noodles.
11. Metallized polypropylene pouches used for packaging of
Convenience mixes.
LIST OF FIGURES

Figure Title Page No.
No.
1 Schematic presentation of the plan of work done.
2 F l o w c h a r t f o r t h e popping of Foxtail millet.
3 Protein content of FM convenience mixes and noodles.
4 Fat content of FM convenience mixes and noodles.
5 Ash content of FM convenience mixes and noodles.
6 Crude fibre content of FM convenience mixes and
noodles.
7 Moisture changes in FM convenience mixes and noodles
during storage.
8 Changes in Alcoholic acidity of FM convenience mixes
and noodles during storage.
9 Changes in FFA of FM convenience mixes and noodles
during storage.
10 O v e r a l l a c c eptability of the products prepared from
stored FM convenience mixes and noodles.