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Preparation and Quality Assessment of Low Fat Extruded Snacks from Small Millets

Jagadeep Chandra, S. (2007) Preparation and Quality Assessment of Low Fat Extruded Snacks from Small Millets. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Millets are small - seeded, annual cereal grasses which occupies an important place, in the grain economy of the world. They are adapted to grow under low soil fertility, low precipitation & adverse environmental conditions. More than 400 million people depend on millets for sustenance. Since millets are grown & consumed by small & marginal farmers, they have not been utilized on a large scale and commercial processing units. The value addition from these small millets is also rather low. But of late, it has been recognized that these small cereals have better nutritional profile then even either rice or wheat. Millets were used to make some of the traditional foods such as weaning foods, roti, dumplings etc, wheat & rice are normally used for making roti or dosa & some extruded snacks etc. But millets such as kodo, proso, foxtail, Barnyard, little etc were not used widely for this purposes because of the coarse outer husk which is responsible for their relatively poor acceptability & palatability, Methods for dehusking these grains have been standardized, at this institute (CFTRI, Mysore) and it has been shown that these polished grains could be used for making many acceptable, dishes normally prepared from other cereals. Extruded snack products prepared form these millets are crispy and crunchy similar to deep fat fried food snacks, nutrition's supplementary foods, high fiber & low fat therapeutic foods. Since this millets have low fat & their starch are found to be more resistant to hydrolysis, they are ideally suited for diabetic patients. The objective of this project was to prepare low fat extruded snacks from small millets and its quality assessment. It is aimed that this study would provide the basis for the development of a large scale preparation of this low fat extruded snacks from small millets & using these millets as an alternative to other cereals like rice or wheat, can provide a balance diet with low fat high fiber by avoiding the large intake of refined cereal based products.
Uncontrolled Keywords: millets extruded snacks low fat extruded snacks
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2007 06:04
Last Modified: 28 Dec 2011 09:28
URI: http://ir.cftri.com/id/eprint/1210

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