Development and shelf-life evaluation of pearl millet based upma dry mix
Upma, a popular breakfast of southern India, traditionally made from wheat, was prepared using pearl millet semolina (PMS). Prior to preparation of semolina, pearl millet grains were hydro-thermally treated to reduce anti-nutritional factors and inactivate lipase activity. Hydrothermal treatments (s...
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| Veröffentlicht in: | Journal of food science and technology 2014-06, Vol.51 (6), p.1110-1117 |
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| container_title | Journal of food science and technology |
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| creator | Balasubramanian, S. Yadav, Deep N. Kaur, Jaspreet Anand, Tanupriya |
| description | Upma,
a popular breakfast of southern India, traditionally made from wheat, was prepared using pearl millet semolina (PMS). Prior to preparation of semolina, pearl millet grains were hydro-thermally treated to reduce anti-nutritional factors and inactivate lipase activity. Hydrothermal treatments (soaking up to moisture 30 ± 2%, steaming 1.05 kg cm
−2
, 20 min) reduced the anti-nutritional factors significantly (
p
≤ 0.05). No lipase activity was detected after steaming. Central composite rotatable design (CCRD) with three independent variables i.e. v
anaspati
(vegetable fat), citric acid 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 taste varied from 6.5 to 8.1, mouth feel 6.7–8.0, overall acceptability 6.7–8.1 and rehydration ratio from 2.4 to 3.3. Based upon the experiments, the optimized level of ingredients was: v
anaspati
46.5 g 100 g
−1
PMS, citric acid 0.17 g 100 g
−1
PMS and water for rehydration 244.6 ml 100 g
−1
dry mix with 98.5% desirability. The prepared
upma
mix was monitored for peroxide value, free fatty acids and thiobarbituric acid value as well as sensory quality during storage and was found stable for 6 months at ambient conditions (20–35 °C) in poly ethylene pouches (75 μ). |
| doi_str_mv | 10.1007/s13197-012-0616-0 |
| format | Article |
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a popular breakfast of southern India, traditionally made from wheat, was prepared using pearl millet semolina (PMS). Prior to preparation of semolina, pearl millet grains were hydro-thermally treated to reduce anti-nutritional factors and inactivate lipase activity. Hydrothermal treatments (soaking up to moisture 30 ± 2%, steaming 1.05 kg cm
−2
, 20 min) reduced the anti-nutritional factors significantly (
p
≤ 0.05). No lipase activity was detected after steaming. Central composite rotatable design (CCRD) with three independent variables i.e. v
anaspati
(vegetable fat), citric acid 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 taste varied from 6.5 to 8.1, mouth feel 6.7–8.0, overall acceptability 6.7–8.1 and rehydration ratio from 2.4 to 3.3. Based upon the experiments, the optimized level of ingredients was: v
anaspati
46.5 g 100 g
−1
PMS, citric acid 0.17 g 100 g
−1
PMS and water for rehydration 244.6 ml 100 g
−1
dry mix with 98.5% desirability. The prepared
upma
mix was monitored for peroxide value, free fatty acids and thiobarbituric acid value as well as sensory quality during storage and was found stable for 6 months at ambient conditions (20–35 °C) in poly ethylene pouches (75 μ).</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-012-0616-0</identifier><identifier>PMID: 24876643</identifier><language>eng</language><publisher>India: Springer India</publisher><subject>Analysis ; Cereals ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Food ; Food preservation ; Food processing industry ; Food Science ; Grain ; Mathematical functions ; Millet ; Nutrition ; Original ; Original Article ; Polyethylene ; Product development ; Studies</subject><ispartof>Journal of food science and technology, 2014-06, Vol.51 (6), p.1110-1117</ispartof><rights>Association of Food Scientists & Technologists (India) 2012</rights><rights>Association of Food Scientists & Technologists (India) 2014</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c470t-abd3e27e7a7bd9484ae5e0270686fbddce7e26f833093d806350af3777fec2693</citedby><cites>FETCH-LOGICAL-c470t-abd3e27e7a7bd9484ae5e0270686fbddce7e26f833093d806350af3777fec2693</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4033757/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4033757/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24876643$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Balasubramanian, S.</creatorcontrib><creatorcontrib>Yadav, Deep N.</creatorcontrib><creatorcontrib>Kaur, Jaspreet</creatorcontrib><creatorcontrib>Anand, Tanupriya</creatorcontrib><title>Development and shelf-life evaluation of pearl millet based upma dry mix</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Upma,
a popular breakfast of southern India, traditionally made from wheat, was prepared using pearl millet semolina (PMS). Prior to preparation of semolina, pearl millet grains were hydro-thermally treated to reduce anti-nutritional factors and inactivate lipase activity. Hydrothermal treatments (soaking up to moisture 30 ± 2%, steaming 1.05 kg cm
−2
, 20 min) reduced the anti-nutritional factors significantly (
p
≤ 0.05). No lipase activity was detected after steaming. Central composite rotatable design (CCRD) with three independent variables i.e. v
anaspati
(vegetable fat), citric acid 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 taste varied from 6.5 to 8.1, mouth feel 6.7–8.0, overall acceptability 6.7–8.1 and rehydration ratio from 2.4 to 3.3. Based upon the experiments, the optimized level of ingredients was: v
anaspati
46.5 g 100 g
−1
PMS, citric acid 0.17 g 100 g
−1
PMS and water for rehydration 244.6 ml 100 g
−1
dry mix with 98.5% desirability. The prepared
upma
mix was monitored for peroxide value, free fatty acids and thiobarbituric acid value as well as sensory quality during storage and was found stable for 6 months at ambient conditions (20–35 °C) in poly ethylene pouches (75 μ).</description><subject>Analysis</subject><subject>Cereals</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Food</subject><subject>Food preservation</subject><subject>Food processing industry</subject><subject>Food Science</subject><subject>Grain</subject><subject>Mathematical functions</subject><subject>Millet</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Polyethylene</subject><subject>Product development</subject><subject>Studies</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kcFO3DAQhq2qqKyAB-ilssSlF9OxndjJBamiLSCtxKU9W04yXoKcONjJCt6-hoUVVOpcPJr55h-PfkI-czjjAPpb4pLXmgEXDBRXDD6QFdS6ZFUB4mPOQQjGeVkekpOU7iCHFLoS8IkciqLSShVyRa5-4BZ9mAYcZ2rHjqZb9I753iHFrfWLnfsw0uDohDZ6OvTe40wbm7CjyzRY2sXHXH04JgfO-oQnL-8R-fPr5--LK7a-uby--L5mbaFhZrbpJAqN2uqmq4uqsFgiCA2qUq7puhY1CuUqKaGWXQVKlmCd1Fo7bIWq5RE53-lOSzNg5sc5Wm-m2A82Pppge_O-M_a3ZhO2pgApdamzwNcXgRjuF0yzGfrUovd2xLAkw8u8uhSCq4ye_oPehSWO-bxnStS15DxTfEe1MaQU0e0_w8E8WWV2VplslXmyykCe-fL2iv3EqzEZEDsg5da4wfhm9X9V_wLxI55i</recordid><startdate>20140601</startdate><enddate>20140601</enddate><creator>Balasubramanian, S.</creator><creator>Yadav, Deep N.</creator><creator>Kaur, 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Tanupriya</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development and shelf-life evaluation of pearl millet based upma dry mix</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2014-06-01</date><risdate>2014</risdate><volume>51</volume><issue>6</issue><spage>1110</spage><epage>1117</epage><pages>1110-1117</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Upma,
a popular breakfast of southern India, traditionally made from wheat, was prepared using pearl millet semolina (PMS). Prior to preparation of semolina, pearl millet grains were hydro-thermally treated to reduce anti-nutritional factors and inactivate lipase activity. Hydrothermal treatments (soaking up to moisture 30 ± 2%, steaming 1.05 kg cm
−2
, 20 min) reduced the anti-nutritional factors significantly (
p
≤ 0.05). No lipase activity was detected after steaming. Central composite rotatable design (CCRD) with three independent variables i.e. v
anaspati
(vegetable fat), citric acid 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 taste varied from 6.5 to 8.1, mouth feel 6.7–8.0, overall acceptability 6.7–8.1 and rehydration ratio from 2.4 to 3.3. Based upon the experiments, the optimized level of ingredients was: v
anaspati
46.5 g 100 g
−1
PMS, citric acid 0.17 g 100 g
−1
PMS and water for rehydration 244.6 ml 100 g
−1
dry mix with 98.5% desirability. The prepared
upma
mix was monitored for peroxide value, free fatty acids and thiobarbituric acid value as well as sensory quality during storage and was found stable for 6 months at ambient conditions (20–35 °C) in poly ethylene pouches (75 μ).</abstract><cop>India</cop><pub>Springer India</pub><pmid>24876643</pmid><doi>10.1007/s13197-012-0616-0</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Analysis Cereals Chemistry Chemistry and Materials Science Chemistry/Food Science Food Food preservation Food processing industry Food Science Grain Mathematical functions Millet Nutrition Original Original Article Polyethylene Product development Studies |
| title | Development and shelf-life evaluation of pearl millet based upma dry mix |
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