Development and shelf-life evaluation of pearl millet based upma dry mix.

Upma, a popular breakfast of southern India, traditionally made from wheat, was prepared using pearl millet semolina (PMS). Prior to preparation of semolina, pearl millet grains were hydro-thermally treated to reduce anti-nutritional factors and inactivate lipase activity. Hydrothermal treatments (soaking up to moisture 30 ± 2%, steaming 1.05 kg cm(-2), 20 min) reduced the anti-nutritional factors significantly (p ≤ 0.05). No lipase activity was detected after steaming. Central composite rotatable design (CCRD) with three independent variables i.e. vanaspati (vegetable fat), citric acid and water for rehydration were used to design the experiments. Sensory responses and rehydration ratio were used to study the individual and interactive effects of variables. Sensory score for taste varied from 6.5 to 8.1, mouth feel 6.7-8.0, overall acceptability 6.7-8.1 and rehydration ratio from 2.4 to 3.3. Based upon the experiments, the optimized level of ingredients was: vanaspati 46.5 g 100 g(-1) PMS, citric acid 0.17 g 100 g(-1) PMS and water for rehydration 244.6 ml 100 g(-1) dry mix with 98.5% desirability. The prepared upma mix was monitored for peroxide value, free fatty acids and thiobarbituric acid value as well as sensory quality during storage and was found stable for 6 months at ambient conditions (20-35 °C) in poly ethylene pouches (75 µ).

Microwave technology for disinfestation of cereals and pulses: An overview.

Contamination of stored grain with insects, insect fragments, fungi, and mycotoxins is a major concern of the grain industry. The stored-grain insects affect the grains not only quantitatively but also qualitatively. Disinfestation of grains can be achieved by physical, chemical and thermal methods. Microwaves may be an alternate to chemical methods of killing insects in grain as their application do not leave any undesirable residues and thus might be very effective for controlling insect infestation compared to other available methods. Microwave disinfestation can provide a continuous process to allow large quantities of products to pass in a shorter period of time. Microwave disinfestation is considered safe and competitive alternative method to fumigation as it avoids environmental pollution. The aim of this review is to examine how the use of microwave treatment benefits grain producers, handlers, and processors seeking to use non-chemical methods for preventing and controlling insect infestation and fungal growth during storage.

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

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.

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate.

Non-wheat pasta was prepared with pearl millet supplemented with 10-30 % barley flour, 5-15 % whey protein concentrate, 2.5-4 % carboxy methyl cellulose and 27-33 % water using response surface methodology (RSM) following central composite rotatable design (CCRD). Results showed that barley flour and whey protein concentrate (WPC) had significant (p ≤ 0.05) positive effect on lightness and negative effect on stickiness of pasta, thus improved the overall acceptability (OAA). Carboxymethyl cellulose (CMC) improved the textural attributes i.e. increased firmness and decreased stickiness significantly (P ≤ 0.05) and caused a significant (P ≤ 0.05) reduction in solids losses in gruel. Based upon the experiments, the optimized level of ingredients were barley flour 13.80 g 100 g(-1) pearl millet flour (PMF), WPC 12.27 g 100 g(-1) PMF, CMC 3.45 g 100 g(-1) PMF and water 27.6 mL 100 g(-1) ingredients premix with 88 % desirability. The developed pasta had protein 16.47 g, calcium 98.53 mg, iron 5.43 mg, phosphorus 315.5 mg and ß-glucan 0.33 g 100 g(-1) pasta (db).