Record Details

Textural characterization of foxtail millet gels: effect of cations and hydrocolloids

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12126/
http://dx.doi.org/10.1007/s13197-015-2046-2
 
Title Textural characterization of foxtail millet gels: effect
of cations and hydrocolloids
 
Creator Nagaprabha, P.
Sila, Bhattacharya
 
Subject 05 Texture
05 Ragi (Finger Millet)
 
Description Foxtail millet (Setaria italica) is traditionally cultivated
in mainly dry land areas and has nutritional importance.
The textural characteristics of gels, formed with foxtail millet
flour at different concentrations (9–13 %, dry solid basis)
along with selected cations and hydrocolloids, were determined.
Different concentrations of monovalent (NaCl) and
divalent (CaCl2 and FeSO4) cations, and hydrocolloids such
as gelatin, gellan, starch, xanthan and agar were incorporated
in gels. The gel forming ability markedly improved with an
increase in the concentrations of CaCl2 and FeSO4, while
NaCl had a marginal effect. Gels prepared with 11%of foxtail
millet alone were found to sensorially acceptable while addition
of 0.5 % CaCl2 or 0.2 % FeSO4 respective with 10 %
foxtail millet also resulted in acceptable gels. Among the hydrocolloids,
starch and gellan had marked effects on gel formation,
and textural and sensory attributes. The principal
component analysis (PCA) plot showed that concentration of
foxtail millet formed a cluster with sensory hardness, springiness,
cohesiveness, and instrumental peak stress, fracture
strain and compression energy indicating that these attributes
were interrelated to each other. Stickiness and gelling time
formed a cluster on the other side of the axis indicating inversely
related. Foxtail millet has a good potential for development
of new ranges of gelled health benefiting convenience
products with nutraceutical property, and the addition of cations
helps to achieve acceptable structural integrity.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12126/1/Journal%20of%20Food%20Science%20and%20Technology%20January%202016%2C%20Volume%2053%2C%20Issue%201%2C%20pp%20257-268.pdf
Nagaprabha, P. and Sila, Bhattacharya (2016) Textural characterization of foxtail millet gels: effect of cations and hydrocolloids. Journal of Food Science and Technology, 53 (1). pp. 257-268. ISSN 0022-1155