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Malting of finger millet and speciality foods based on the millet malt

Malleshi, N. G. (2002) Malting of finger millet and speciality foods based on the millet malt. Souvenir of ICFOST-2002. pp. 17-23.

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Abstract

Finger millet malting, which is one of the very early application of the biotechnology for food, has been practised from good old days for food and brewing. In the Indian subcontinent, the millet malt is popularly used for feeding infants and weaning children, and also for the preparation of milk based health food and beverages. Malting is essentially, in vivo biotransformation of the seed bio-chemicals leading to elaboration of an array of enzyme systems and modification of the endosperm texture, thereby enhancing the bio-availability of the nutrients and altering the technological characteristics of the millet. These changes on malting of millet have been gainfully utilized for development of speciality foods such as low bulk and nutrient dense weaning foods, enteral foods, milk based beverages. Use of the millet malt as source of amylases to lower the dietary bulk of high bulk ready-to-eat weaning and supplementary foods and also as a substitute to maltodextrin in medical and infant foods has been found feasible. Still there exists potential for use of the millet malt as an important ingredient in many of the health and functional foods, including carbohydrate derived energy rich foods for sports and army personnel at high altitude.

Item Type: Article
Uncontrolled Keywords: Infant foods; Weaning foods; Enteral foods; Carbohydrates; Proteins; Amylase
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Users 197 not found.
Date Deposited: 18 Jul 2011 04:56
Last Modified: 18 Jul 2011 04:56
URI: http://ir.cftri.com/id/eprint/10280

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