Standardization of Value Added Recipes with Millet Milk Powder
DOI:
https://doi.org/10.37591/rrjofst.v5i2.437Abstract
Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purpose. Millet called as “Miracle Grains” are highly nutritious and non-glutinous. These millets are soothing and easy to digest, least allergenic and lower the risk of diabetes [1]. It is an important food in many developing countries because of its ability to grow under diverse weather conditions such as limited rain fall. The present study is focused on the millets for diversified high food value but the consumption of these millets has declined for want of standardizing processing techniques to compete with fine cereals. The techniques used for processing millets are soaking, sprouting, extraction of milk and dehydration which were carried out for development of millet milk powder. The nutrients of millet milk powder were analysed. The results of the sprouted millet milk powder were; moisture (12.81%), protein (20 g), CHO (78.5 g), fat (4.88 g), iron (10.25 mg) and calcium (250 mg). Incorporation of millet milk powder in various recipes was a new idea to promote the intake of millets by all the age groups. The mean scores from organoleptic evaluation showed that the value added recipes prepared with sprouted millet milk powder were within the acceptable range in all parameters which produce the most acceptable recipes in terms of nutrient content, colour, texture, appearance, taste and flavour. The immense potentialities that dehydrated millet milk powder possesses could be utilized in development of novel food products at therapeutic end.
Keywords: Milk powder, millets, standardization
Cite this Article
Raajeswari PA, Nithya M. Standardization of Value Added Recipes with Millet Milk Powder. Research & Reviews: Journal of Food Science and Technology. 2016; 5(2): 10–17p.
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