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Formulation and quality evaluation of a millet malt based beverage

Vaishnavi, P. (2006) Formulation and quality evaluation of a millet malt based beverage. [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: Malted foods are generally considered as “Health foods” which are the products that are primarily prepared with specific intention of maintaining or improving health and to supply nutrients lacking in diet to prevent deficiency. The following report gives a brief insight about formulation of the beverage using malted ragi/ finger millet. It also describes about the physiochemical and quality characteristics of the formulated malt beverage.
Uncontrolled Keywords: steeping, kilning, de-vegetation, debranning malting, bulk density, hydrolysate and spray drying
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 07 Beverage Technology
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/480

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