Record Details

Development of Breakfast Cereal Product Using Quality Protein Maize

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title Development of Breakfast Cereal Product Using Quality Protein Maize
Not Available
 
Creator Om Prakash
Sunil Kumar Jha
Jagannath Prasad Sinha
Shalini Gaur Rudra
Girish Kumar Jha
 
Subject Breakfast Cereal
Extrusion
Quality Protein Maize
Ready-to-eat
 
Description NA
Quality protein maize is the protein rich and high yielding genotype of low cost and abundantly available maize. The objective of our research was to develop a nutritious ready-to-eat food product using quality protein maize. Thereby, maize based breakfast cereal was developed. Finger millet and carrot powder were used as additive and their proportions were determined. Initially, extrusion characteristics of maize were evaluated. Subsequently, the effect of addition of finger millet and carrot powder on maize based extrudate was studied. Then, the most acceptable product with their composition and processing parameters were analysed. The product was found to have 9.6% protein, 1.5% fat, 3.4% fibre, 2 mg/100g β-carotene, 3 mg/100g iron and 122 mg/100g calcium. Also, it had a bowl life of 4 min and a glycemic index 67.8.
NA
 
Date 2019-04-24T11:02:10Z
2019-04-24T11:02:10Z
2015-01-01
 
Type Other
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/18873
 
Language English
 
Relation Not Available;
 
Publisher International Conference of Advance Research and Innovation (ICARI-2015)