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Optimization and shelf-life evaluation of pearl millet based halwa dry mix

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Title Optimization and shelf-life evaluation of pearl millet based halwa dry mix
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Creator DN Yadav, S Balasubramanian, J Kaur, T Anand, AK Singh
 
Subject Pearl millet, hydrothermal treatment, anti-nutritional factor, halwa, rehydration ratio.
 
Description Not Available
Indian traditional sweet dish ie halwa was developed from pearl millet grains. Pearl millet grains (Pennisetum typhoides var. PHB-2168) were steamed for 20 min at 1.05 kg cm-2 in order to minimize lipase activity, total phenols, phytic acid and tannins content. Steamed grains were dried (12±0.5% moisture content), pearled, milled, sieved through sieve opening size of 0.234 mm and were used for study. Central composite rotatable design (CCRD) with three independent variables ie vanaspati, sugar and water for rehydration were used to design the experiments. Sensory responses and rehydration ratio were used to study the individual and interactive effects of variables. Sensory score for colour varied from taste 6.3-7.9, mouth feel 6.4-7.8, overall acceptability (OAA) 6.5-7.9 and rehydration ratio (RR) from 1.4 to 2.3. All the responses fitted into quadratic equation with R2> 0.80. Halwa dry mix was also evaluated for stability in polyethylene pouches at ambient conditions and the peroxide and free fatty acids value were 21.35 meqO2 kg-1 fat, 0.55%(oleic acid), respectively after 6 months of storage. Based on compromise optimization, optimum levels of the ingredients recommended with 86.4% desirability were: vanaspati 38.6 g 100 g-1 pearl millet semolina (PMS), sugar 88.7 g 100 g-1 PMS and water for rehydration 151 mL 100 g-1 dry mix.
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Date 2021-07-14T08:57:03Z
2021-07-14T08:57:03Z
2011-01-01
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/47925
 
Language English
 
Relation Not Available;
 
Publisher David Publishing Company, Inc.