Processing of Finger Millet (Eleusine Coracana) and its Utilization in the Preparation of Vermicelli

Ravi, Naik (2010) Processing of Finger Millet (Eleusine Coracana) and its Utilization in the Preparation of Vermicelli. [Student Project Report]

PDF Pr-789.pdf Restricted to Repository staff only Download (2MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	A study was conducted to utilize nutritionally rich millet in the preparation of vermicelli. To study the effect of incorporation of raw and processed ragi flour on the rheological properties. To study the quality characteristics of vermicelli prepared with incorporation of raw and processed ragi flour. To study the nutritional profile of the vermicelli. The ragi grain parameters showed that, steaming of ragi increased the hardness value. There was no significant change in 1000-grain weight, volume, bulk and packed density for raw and processed ragi grain. The water absorption and oil absorption capacity increased on either roasting or steaming. Proximate analysis of raw materials showed that on roasting, moisture content reduced. The protein content of bansi-soji flour (control) was very high when compared to other flours. The dietary fibre content of steamed ragi flour was very high than other ragi flours. The iron level of steamed ragi flour and zinc level of bansi-soji flour (control) was higher than other flours. The ragi flour characteristics revealed that bulk and packed density of different flours differed in small quantity whereas the water and oil absorption capacity of steamed ragi flour was higher than raw and roasted ragi flour. The farinograph characteristics of bansi soji – ragi flour blends showed that water absorption decreased for raw ragi flour blends but in case of steamed ragi blends, it increased. On the whole there was weakening effect of gluten an addition of either raw or processed ragi flours. The pasting characteristics of bansi soji – ragi flour blends showed that the gelatinisation temperatures of samples increased. The colour of grains revealed that the lightness value was higher in case of raw grain than and lower in steamed grain. Roasting and steaming increased the colour of grain and flour. The cooking quality of vermicelli showed that incorporation of ragi flour upto 30% did not affect the quality of vermicelli to a greater extent. Among the ragi flours incorporated vermicelli, raw ragi flour and roasted ragi flour incorporation seemed to be better. The sensory quality of vermicelli revealed that the colour, texture, taste and overall quality of control vermicelli were more whereas the colour of roasted ragi flour vermicelli was low. The texture, taste and overall quality decreased with increase in the percentage of ragi flour. Addition of ragi flour up to 30 % level increased the dietary fiber content. Also the iron content of ragi flour incorporated vermicelli was higher than control vermicelli. The In-vitro protein digestibility increased, whereas the In-vitro starch digestibility decreased. To conclude incorporation of raw ragi flour at 30% level would give vermicelli having better nutritional characteristics than vermicelli prepared from only wheat, without affecting the quality characteristics of vermicelli.
Uncontrolled Keywords:	vermicelli; ragi; Eleusine coracana; Finger millet; quality characteristics; nutritional profile
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering 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:	14 Jul 2010 10:46
Last Modified:	28 Dec 2011 10:16
URI:	http://ir.cftri.res.in/id/eprint/9558

Actions (login required)

View Item