Studies on efect of multigrain use in the preparation of Litti/ Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar)

Walde, S. G. and Shivangi, Verma and Mahejibin, Khan and Mishra, B. N. (2023) Studies on efect of multigrain use in the preparation of Litti/ Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar). Journal of Food Science and Technology, 60 (2). pp. 528-53. ISSN 0022-1155

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Abstract

Present studies were carried out to fnd the efect of diferent multigrain viz., fnger millet, foxtail millet and little millet on litti. The multigrain powder was blended in whole wheat four. Litti composite four was studied for nutritional, rheological, gluten, sedimentation value, fall�ing number and compared with regular wheat four. Flax�seed and soybean were blended with barley, besan, spices for inner composite stufng and samples were evaluated for proximate analysis. Shelf life studies of litti were assessed for 1 month at room temperature 25±2℃ and freezer at 4℃. This research work explores with the aim to have benefts of multifunctional ingredients for the improvement of litti to have a healthy product; and increase the popularity of litti all over India to make it a commercially important product because of the incorporated multifunctional ingredients. The RDA calorie for human can be met with 4–5 litti per day.

Item Type:	Article
Uncontrolled Keywords:	Litti/Baati · Traditional food of Northern India · Multigrain ready to eat food
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions:	Flour Milling Bakery and Confectionary Technology Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2023 09:16
Last Modified:	24 May 2023 09:16
URI:	http://ir.cftri.res.in/id/eprint/16453

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