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Functional Properties of HydrothermallyProcessed Proso Millet (Panicum miliaceum)

Santosh Kumar, Pandey (2004) Functional Properties of HydrothermallyProcessed Proso Millet (Panicum miliaceum). [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 well adaptable to a wide range of ecological and unfavorable agro climatic conditions. This study investigates the physicochemical characteristics of hydrothermally treated (parboiled) proso millet and methods to optimize steeping and steaming conditions to prepare parboiled proso millet. The research work on millet parboiling has not received attention except limited information on finger millet. Hence, review of literature on the subject is based mainly on rice parboiling. Development of suitable technologies for their diversified uses and preparation of value added foods and non food products from millet shall encourage their production, widespread utilization and their by improved economy. The possible uses of parboiled proso millet in conventional and non-conventional were examined. The traditional recipes like idly, upma, and dosa were prepared from parboiled millet. They were readily acceptable, in terms of texture, mouth feeling and taste were highly satisfactory. Considerable utilization of parboiled millet can be processed in the form of expanded millet, flaked millet and also in the form of grits.
Uncontrolled Keywords: processed proso millet hydrothermal treatment cereals parboiling
Subjects: 600 Technology > 08 Food technology > 21 Cereals
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/26

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