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Physicochemical and Textural Characteristics of Expanded Finger Millet.

Usha, Dharmaraj and Ravi, R. and Malleshi, N. G. (2012) Physicochemical and Textural Characteristics of Expanded Finger Millet. International Journal of Food Properties, 15 (2). pp. 336-349. ISSN 1094-2912

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Abstract

The decorticated finger millet was subjected to high temperature short time treatment to prepare the expanded product. The product with 5.64 expansion ratio showed a cream color and was very light in weight with a bulk density of 0.14 g/ml and contained 4.69 g/100 g protein, 0.74 g/100 g ether extractives, 72 g/100 g carbohydrates, 11 g/100 g dietary fiber, and 190 mg/100 g calcium. The expanded millet was a crisp product with very low compression values (2.14 N) and contained two thin concentric layers with a vacuole inside. The pasting profile of the product revealed substantial initial viscosity and negligible set back viscosity. The functional and textural properties indicated the possible usage of the product in snacks and supplementary foods.

Item Type: Article
Uncontrolled Keywords: Finger millet, Expansion, Functional properties, Nutrient composition.
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Users 273 not found.
Date Deposited: 18 Apr 2012 11:14
Last Modified: 08 Mar 2013 03:52
URI: http://ir.cftri.com/id/eprint/10666

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