Standardisation and quality evaluation of millet based nutri flakes (Record no. 195651)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04832nam a22001697a 4500 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 640 |
| Item number | RIY/ST PG |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Riya K Zachria |
| 245 ## - TITLE STATEMENT | |
| Title | Standardisation and quality evaluation of millet based nutri flakes |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Vellanikara |
| Name of publisher, distributor, etc | Department of Community Science, College of Horticulture |
| Date of publication, distribution, etc | 2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 91p. |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | MSc |
| 520 3# - SUMMARY, ETC. | |
| Abstract | Convenient foods are commercially prepared processed foods, which are designed for the ease of preparation and consumption. Utilisation of millets is restricted due to non-availability of processed foods in ready to eat form. Millets can be effectively utilised for developing value added products which can improve the overall diet quality. The present study entitled ‘Standardisation and quality evaluation of millet based nutri flakes’ was carried out to develop nutri flakes using millets and to evaluate the organoleptic, nutritional and shelf life qualities. The suitability of the nutri flakes for the preparation of different food products was also assessed. Two types of nutri flakes, one based on finger millet flour and another one based on barnyard millet flour in combination with tapioca flour and jack fruit seed flour were standardised. Nutri flakes based on finger millet flour (FM) were standardised with different proportions of tapioca flour (TF) along with other ingredients (OI). Among different treatments, T3 (60 % FM + 30% TF+ 10% OI) secured the highest mean score of 7.92 for overall acceptability. Among finger millet based nutri flakes incorporated with jackfruit seed flour (JSF), the mean scores and mean rank scores for sensory parameters were the highest for treatment T3 (60% + FM + 30% JSF+ 10% OI) and secured a mean score of 7.85 for overall acceptability. Nutritious millet flakes using a composite flour of 60% finger millet flour and 30% tapioca flour along with other ingredients was successfully standardised with good sensory qualities. Incorporation of 30% JSF instead of tapioca flour was also found to be suitable for millet based nutri flakes. Barnyard millet flour (BM) based nutri flakes incorporated with tapioca flour was prepared by incorporating tapioca flour in different proportions. The treatment T5 (40 % BM + 50% TF+ 10% OI) secured the highest mean score of 7.61 for overall acceptability. Among barnyard millet based nutri flakes incorporated with jackfruit seed flour (JSF), the highest mean score of 7.61 for overall acceptability was obtained for the treatment T5 (40 % BM + 50% JSF+ 10% OI). Barnyard millet nutri flakes incorporated with 50 per cent tapioca flour and 40% of barnyard millet flour obtained good sensory qualities. Instead of tapioca flour, 50% jack fruit flour also was found to be suitable for nutri flakes. The selected nutri flakes were subjected to quality evaluation. The carbohydrate content of nutri flakes were in the range of 36.54 g / 100 g (BM + JSF) to 50.46 g /100 g (FM + JSF). Protein content was in the range of 6.87 g / 100 g (BM + JSF) to 13. g / 100 g (BM + JSF). Jackfruit seed flour incorporated nutri flakes were found to be high in protein content. The fat content of nutri flakes were in the range of 1.26 g / 100 g (FM + TF) to 1.99 g / 100 g (BM + JSF). Finger millet based nutri flakes with jackfruit seed flour had highest calcium content of 199 mg / 100 g Iron content of nutri flakes varied from 2 mg /100 g (NF.3) to 5.58 mg / 100 g (NF.1). The selected nutri flakes were packed in laminated aluminium pouches and shelf life was studied under ambient conditions. Though the mean scores of all organoleptic parameters slightly decreased throughout the storage, all nutri flakes maintained an acceptable level at the end of storage period. The total microbial count observed were within permissible limits at the end of storage. Yeast population and insect infestation were not observed throughout the storage period. In the present study, nutri flakes were used for the preparation of different value added products such as ready to eat (RTE) instant breakfast mix (IBM) and ready to eat (RTE) nutri bar (NB). The mean scores for overall acceptability for instant breakfast mix varied from 6.82 (IBM- 40 % BM + 50 % JSF) to 7.46 (IBM-60 % FM + 30% TF). The mean scores for overall acceptability varied from 7.43 (NB-40 % BM + 50 % JSF) to 8.12 (NB 60 % FM + 30% TF) for different nutri bars. Acceptable and nutritious nutri flakes and were developed successfully and these products can be successfully utilized for value added products like instant breakfast mixes and nutribars. These millet based products can be included in the daily diet as a strategy to combat micro nutrient deficiencies. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Community science |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Aneena E R (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | https://krishikosh.egranth.ac.in/handle/1/5810174940 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Item type | Theses |
| Not for loan | Collection code | Permanent location | Current location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|
| Reference Book | KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2021-02-16 | 640 RIY/ST PG | 175081 | 2021-02-16 | Theses |