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Development of Nutritious Ready to Cook Extruded Milk-Cereal Based Noodles Like Products

KrishiKosh

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Title Development of Nutritious Ready to Cook Extruded Milk-Cereal Based Noodles Like Products
 
Creator Thejaswini, M.L.
 
Contributor Ramachandra Rao, H.G.
 
Subject sowing, rice, productivity, marketing, certified seed, sales, crops, foundation seed, economics, seed production
 
Description Ph.D. Thesis
Extrusion-technology is gaining increasing popularity in the global agro-food processing industry, particularly in the food and feed sectors. Extrusion cooking technologies are used for cereal and protein processing in food. Today their processing functions may include, conveying, mixing, shearing, separation, heating or cooling, shaping, co-extrusion, venting, volatiles and moisture, flavor generation, encapsulation and sterilization. They can be relatively low temperatures, as with pasta, spaghetti, noodles etc. Keeping in view these facts, an attempt has been made to develop nutritious ready to cook milk-cereal based extruded products. In this study ragi, wheat and rice flour in different proportions were optimized to prepare two different extruded products. i.e., ragi-rice based and wheat-rice based extruded product. To the standardized products enrichment was done with Whey protein Concentrate (WPC) and sodium Caseinate milk proteins, as dairy proteins are rich in nutrients and occupy a unique place of importance in food and human nutrition because of their wide acceptance in the world. Milk proteins are important in the diet because of the many health benefits associated with their consumption. To see its shelf life stability under room temperature, products were packed in two different packaging materials such as polypropelene and polystyrene and further to see the effect of controlled atmospheric condition, products were packed in Modified Atmospheric Packaging (MAP) for 90 days. Thus developed nutritious ready to cook milk-cereal based noodles like products got higher acceptance for 70:30 T3 ragi and rice respectively with 8 per cent WPC and 6 per cent sodium caseinate level. Similarly another product i.e., 50:50 S1 wheat and rice respectively with 6 per cent WPC and 6 per cent sodium caseinate level. Further during storage products packed in MAP did not cross any un acceptable levels even after 90 days period.
 
Date 2016-06-24T13:46:42Z
2016-06-24T13:46:42Z
2014-05-10
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67940
 
Language en
 
Format application/pdf
 
Publisher Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar