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Formulation of a Supplementary Food Based on Popped Finger Millet

Aparna, G. (2006) Formulation of a Supplementary Food Based on Popped Finger Millet. [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: Finger millet or ragi is one of the important minor cereals, which is a rich source of calcium, dietary fibre and other phytochemicals. It was traditionally popped to prepare a ready-to-eat product, which can be conveniently incorporated in supplementary foods. A formulation based on traditionally popped millet and dry heat treated and popped millet was developed by suitably blending it with other ingredients like popped bengal gram flour, skimmed milk powder, vanaspathi etc. The product contained about 10 % protein, 9 % fat, 8% dietary fibre. The product had acceptable textural and sensory qualities. It can be reconstituted with water or milk and can be readily used as a ready to eat supplementary food.
Uncontrolled Keywords: Popping, Parboiling, Supplementary foods
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/481

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