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Formulation of a weaning food with low hot paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus).

Malleshi, N. G. and Desikachar, H. S. R. (1982) Formulation of a weaning food with low hot paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus). Journal of Food Science and Technology, 19 (5). 193-197, 22 ref..

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Abstract

(i) Ragi (Eleusine coracana) and (ii) green gram (Phaseolus radiatus) were steeped in water for 24-96 h and amylase activity and paste viscosity pattern were determined. After 16 h of steeping (i) and (ii) were germinated for 48 and 24 h resp., dried and powdered after the removal of the vegetative portion and bran, and mixed in the ratio 70:30 to produce a malted weaning food (MWF). Significant increase in amylase activity and decrease in paste viscosity occurred with progressive germination of (i) and (ii). (i) showed higher enzymic and viscosity changes than (ii). Hot paste viscosity of MWF was much lower than that of some proprietary brands of weaning foods at 15% slurry concn. It was found that hotpaste viscosity of some weaning foods sold in Indian markets could be reduced by the addition of 5% malted barley powder.

Item Type: Article
Uncontrolled Keywords: INFANT-FOODS; weaning food pastes, manufacture of viscosity low malted ragi-green gram containing; PASTES-; MILLETS-; LEGUMES-; VISCOSITY-
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
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: 07 Oct 2010 05:08
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6735

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