Revolutionizing nutrition: Exploring the transformative impact of amaranth integration on composite millet flakes.

Sai Dharshini, S. and Sudha, M. L. and Meera, M. (2024) Revolutionizing nutrition: Exploring the transformative impact of amaranth integration on composite millet flakes. Food and Humanity, 3. p. 100421.

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Abstract

This study focuses on the development and comparative analysis of multi-millet flakes comprising amaranth, finger millet, and foxtail millet. Two drying methods, baking and dehydration, were employed to produce the flakes. Physicochemical, structural, and thermal properties were evaluated, along with changes observed during soaking in various media. Baked flakes exhibited larger dimensions and a more porous internal structure compared to dried flakes. Baking induced gelatinization and protein denaturation, enhancing water holding capacity and resulting in lower water activity (0.24) conducive to long-term storage. Dehydrated flakes had slightly higher water activity (0.41) and exhibited higher color values with a glossy outer surface. Flakes soaked in hot milk, milk, and water displayed distinct structural properties, crystallinity shifts, and thermal degradation patterns. The nutritional analysis revealed a significant carbohydrate content (55 %), moderate protein (11 %), and notable levels of fat (4.4 %) and total dietary fiber (6.88 %). Fatty acid profiling indicated low levels of saturated, monounsaturated, and polyunsaturated fats, with no trans-fat or cholesterol. Sensory evaluation favored baked flakes, indicating higher acceptability. This research underscores the potential of multi-millet flakes as a nutritious and palatable food option.

Item Type:	Article
Uncontrolled Keywords:	Breakfast cereals Multi millet Baking Dehydration-based drying SEM XRD BET MPAES Available carbohydte Fatty acid profle
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2024 11:32
Last Modified:	08 Nov 2024 11:32
URI:	http://ir.cftri.res.in/id/eprint/18455

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