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Rheological, nutritional, functional and sensory properties of millets and sprouted legume based beverages

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Title Rheological, nutritional, functional and sensory properties of millets and sprouted legume based beverages
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Creator Agrahar-Murugkar, D., Bajpai-Dixit, P. & Kotwaliwale, N
 
Subject Beverages Rheology Model fitting Nutritional quality Organoleptic evaluation
 
Description Not Available
The present study investigated the effect of
processing on the nutritional, functional, organoleptic and
rheological properties of millet and sprouted legumes
beverage flavored with jaggery (B1) and buttermilk (B2)
for its processing suitability. The millets, sprouted
legumes, flavoured with jaggery (B1); and buttermilk and
salt (B2), used influenced the suspension stability, nutritional,
sensory quality and rheology of beverages. Millets
imparted minerals and starch while sprouted legumes
improved solubility and extractability of nutrients and also
increased the levels of anti-oxidants and flavonoids. Buttermilk
improved the stability, increased contents of proteins
and minerals and imparted a light colour to the
beverage. Jaggery was responsible for caramelized colour
and flavor, improved consistency, psuedoplasticity and
better organoleptic acceptability. The nutritional quality of
B2 was higher in terms of iron (1.8 mg/100 g) and calcium
(75 mg/100 g) with 90% antioxidant activity. Highest L*
values were obtained for B2 indicating lighter colorwhereas B1 was darker with lower L* values. Organoleptic
evaluation showed higher acceptability (7.6) of B1 as
compared to B2. Results of flow behavior indicated
pseudo-plastic nature of beverages. Significant increase in
viscosity was also observed with the increase in temperature
(10, 25 and 45 C) of the beverages. The flow curves
of B1 produced the best fit applying the Power law model
and for B2, Casson model was the best fit. Results of this
study could be used in improvement of the process for
making millet-based beverage, design of packaging systemand also to predict the flow behavior of beverages during
storage.
Not Available
 
Date 2021-07-19T11:02:34Z
2021-07-19T11:02:34Z
2020-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/48896
 
Language English
 
Relation Not Available;
 
Publisher Elsevier