Literature DB >> 25328179

Optimization of the formulation and technology of pearl millet based 'ready-to-reconstitute' kheer mix powder.

Durga Shankar Bunkar1, Alok Jha1, Ankur Mahajan1.   

Abstract

The objective of this study was to optimize the process of manufacturing instant kheer mix based on pearl millet instead of rice. Dairy whitener, pearl millet and powdered sugar were the responses studied by employing the 3-factor Central Composite Rotatable Design. The formulation with 15 g sugar, 30 g dairy whitener and 20 g pearl millet was found suitable for obtaining dry kheer mix. The analyses were based on scores of consistency, cohesiveness, viscosity and overall acceptability. The reconstituted product from the formulated kheer mix had an overall acceptability score of 7.66 and desirability index of 0.7663. The moisture, fat, protein, carbohydrate and ash contents of the dry mix product were 2.8, 4.38, 5.84, 85.88 and 1.1 %, respectively.

Entities:  

Keywords:  Cohesiveness; Consistency; Kheer; Optimization; Pearl millet; Viscosity index

Year:  2012        PMID： 25328179      PMCID： PMC4190196          DOI： 10.1007/s13197-012-0800-2

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  8 in total

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Authors:  V Baskaran; N G Malleshi; R Shankara; B R Lokesh
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2.  Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods.

Authors:  A Sumathi; S R Ushakumari; N G Malleshi
Journal:  Int J Food Sci Nutr       Date:  2007-08       Impact factor: 3.833

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Authors:  Subir Kumar Chakraborty; Baburao K Kumbhar; Shalini Chakraborty; Pravesh Yadav
Journal:  J Food Sci Technol       Date:  2010-11-11       Impact factor: 2.701

4.  Process optimization for manufacture of pearl millet-based dairy dessert by using response surface methodology (RSM).

Authors:  Alok Jha; Abhishek Dutt Tripathi; Tanweer Alam; Rajendra Yadav
Journal:  J Food Sci Technol       Date:  2011-04-06       Impact factor: 2.701

5.  Physical and nutritional qualities of extruded weaning foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk.

Authors:  N G Malleshi; N A Hadimani; R Chinnaswamy; C F Klopfenstein
Journal:  Plant Foods Hum Nutr       Date:  1996-04       Impact factor: 3.921

6.  Development of ginger based ready-to-eat appetizers by response surface methodology.

Authors:  D D Wadikar; C Nanjappa; K S Premavalli; A S Bawa
Journal:  Appetite       Date:  2010-04-22       Impact factor: 3.868

7.  In vitro digestibility and amino acid composition of pearl millet (Pennisetum typhoides) and other cereals.

Authors:  G Ejeta; M M Hassen; E T Mertz
Journal:  Proc Natl Acad Sci U S A       Date:  1987-09       Impact factor: 11.205

8.  Optimization of Rabadi-like fermented milk beverage using pearl millet.

Authors:  Hiral Modha; Dharam Pal
Journal:  J Food Sci Technol       Date:  2010-11-06       Impact factor: 2.701
  8 in total
  5 in total

1.  Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals.

Authors:  P M Pradeep; Usha Dharmaraj; B V Sathyendra Rao; Amudha Senthil; N S Vijayalakshmi; N G Malleshi; Vasudeva Singh
Journal:  J Food Sci Technol       Date:  2013-02-13       Impact factor: 2.701

2.  Optimization of instant dalia dessert pre-mix production by using response surface methodology.

Authors:  Alok Jha; B N Shalini; Ashok Ambalal Patel; Mithilesh Singh; Prasad Rasane
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3.  Effect of fiber blends, total solids, heat treatment, whey protein concentrate and stage of sugar incorporation on dietary fiber-fortified Kheer.

Authors:  Simran Kaur Arora; A A Patel
Journal:  J Food Sci Technol       Date:  2017-09-04       Impact factor: 2.701

4.  Kinetics of changes in shelf life parameters during storage of pearl millet based kheer mix and development of a shelf life prediction model.

Authors:  Durga Shankar Bunkar; Alok Jha; Ankur Mahajan; V S Unnikrishnan
Journal:  J Food Sci Technol       Date:  2012-12-11       Impact factor: 2.701

5.  Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization.

Authors:  Bazila Naseer; Haroon Rashid Naik; Syed Zameer Hussain; Tahiya Qadri; Basharat Nabi Dar; Tawheed Amin; Monica Reshi; Fouzia Shafi; Tabasum Fatima
Journal:  Sci Rep       Date:  2022-06-23       Impact factor: 4.996
  5 in total

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