NDLI: Rheological quality of pearl millet porridge as affected by grits size

Content Provider	Springer Nature Link
Author	Yadav, Deep N. Chhikara, Navnidhi Anand, Tanupriya Sharma, Monika Singh, Ashish K.
Copyright Year	2014
Abstract	Study was conducted to optimize pearl millet grits size for the preparation of acceptable porridge with skimmed milk powder (SMP). Pearl millet porridge was prepared with different grits size (1.410, 0.841, 0.595, and 0.420 mm). A positive (r = 0.904) correlation was observed between water absorption index and grits size. Porridge showed shear thinning behavior as, initially shear stress increased with increase in shear rate and later on decreased. Porridge prepared with larger grits (1.410 mm) exhibited higher firmness (38.4 ± 1.27 N) and viscosity (446 ± 3.9 cP), whereas smaller grits (0.420 mm) resulted in less viscous (118.8 ± 1.74 cP) and firm (20.4 ± 1.85 N) porridge. The medium grits (0.841 mm) produced porridge with acceptable firmness (30.7 ± 1.56 N) and viscosity (298.1 ± 8.81 cP) with moderate (6.0 ± 0.10) acceptability. To improve sensory quality of porridge (grits size 0.841 mm); skimmed milk powder at different levels (0, 5, 10 and 15 %) was added and its effect on various quality parameters was studied. SMP addition significantly (P ≤ 0.05) modified the gelatinization and gelling behavior of grits and decreased (P ≤ 0.05) all the pasting characteristics except pasting temperature, which increased from 77.1 ± 1.85 to 85.9 ± 3.46 °C. The peak (499 ± 6.6 cP) and final viscosity (450 ± 11.9 cP) of porridge (0.841 mm) prepared with 15 % SMP are quite similar. Hence, it maintains viscosity on cooling, similar to maximum viscosity attained during cooking. Keeping in view the rheological, firmness and sensory quality, 0.841 mm grits of pearl millet with 15 % SMP was found optimum for preparation of acceptable porridge.
Starting Page	2169
Ending Page	2175
Page Count	7
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	51
Issue Number	9
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-01-07
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Pearl millet Rheology Skimmed milk powder Firmness Viscosity Porridge Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Rheological quality of pearl millet porridge as affected by grits size.

Rheological quality of pearl millet porridge as affected by grits size

Rheological and functional properties of heat moisture treated pearl millet starch

Optimization of Rabadi-like fermented milk beverage using pearl millet

Optimization of the formulation and technology of pearl millet based ‘ready-to-reconstitute’ kheer mix powder

Rheological properties of salep powder-milk mixture

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch

Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables

Optimization of weaning mix based on malted and extruded pearl millet and barley

Rheological quality of pearl millet porridge as affected by grits size

Similar Documents

Rheological quality of pearl millet porridge as affected by grits size.

Rheological quality of pearl millet porridge as affected by grits size

Rheological and functional properties of heat moisture treated pearl millet starch

Optimization of Rabadi-like fermented milk beverage using pearl millet

Optimization of the formulation and technology of pearl millet based ‘ready-to-reconstitute’ kheer mix powder

Rheological properties of salep powder-milk mixture

Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch

Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables

Optimization of weaning mix based on malted and extruded pearl millet and barley

Rheological quality of pearl millet porridge as affected by grits size