![]() ![]() Microwave heating is based on the transformation of alternating electromagnetic field energy into thermal energy by affecting polar molecules of material. extended the shelf-life of pearl millet flour up to 50 days at ambient conditions by hydrothermal treatment of pearl millet grain. The deterioration of fat triglycerides can be regulated with thermal treatment of flour using dry heat or wet heat. Lipase enzyme, which is concentrated in the pericarp, aleurone layer and germ, accounts for the triglyceride hydrolysis in pearl millet grain, resulting in a off odor and taste in the flour and its products. This is attributed to deterioration of its triglycerides through lipolysis and subsequent oxidation of de-esterified unsaturated fatty acids. In general, pearl millet grains contain a higher amount of fat (7.0–7.9 %) than other cereals, and its flour had poor keeping quality, especially under conditions of moderately high moisture and oxygen exposure. India continues to be the single largest producer of pearl millet in the world. Pearl millet ( Pennisetum typhoides) is one of the most important drought-tolerant crops cultivated mostly in semi-arid parts of Africa and Asia and is a major source of energy and proteins for about 500 million people. Subjective evaluation of overall acceptability of flour samples showed that microwave-treated flour (18 % moisture level, 80 s) was acceptable up to 30 days of storage at ambient conditions, while control flour had unpleasant off odor and bitter taste at the 10th day of storage. Significantly ( p < 0.05) lower change in free fatty acid (FFA, % oleic acid) value (20.80–22.25) during storage up to 30 days was observed in flour of grains treated for 80 s at 18 % moisture level as compared to control flour (20.11–32.43). Based on lipase inactivation and pasting properties, 80-s duration of microwave exposure at 18 % grain moisture was considered optimum. Microwave heating of pearl millet grains decreased lipase activity significantly ( p < 0.05) with an increase in moisture level from 12 to 18 % and maximum reduction (92.9 %) was observed at 18 % moisture level for 100 s. The present study was aimed to inactivate lipase in pearl millet grains through microwave treatment. He also worked as Principal Investigator of Ministry of Science Technology (DST) funded project “Processing and Preservation of Arid Zone Fruits.Due to the high fat content and lipase activity, the pearl millet ( Pennisetum typhoides) flour had limited shelf-life at ambient conditions. He was working in the field of Agricultural Engineering (Seed processing, drying and storage) at National Seed Corporation Ltd for over 9 years. Prabhat Kumar Malviya is a Principal Scientist at Central Arid Zone Research Institute, India. ![]() Further, the flour derived from pearled pearl millet grain was having more shelf life compared to the flour made from Has 4.3% ash contents (minerals), 18.90% crude protein and 17.0% either extract (lipid) indicating as good source of dietaryĮnergy. Partially pearled grains-fines, grit and fine bran) for analysis for its chemical constituents. Pearling of pearl millet has been doneĪs a means of producing low fat pearled grains and also to obtain different fractions (pearled grains, partially pearled grains, The pearled grain is collected at the bottom. Each wheel is separatedīy 5 mm where clearance of 2.5 mm is maintained between two wheels and pearling chamber. Two 98 mm diameter and 13 mm thick carborundum grinding wheels driven by 1.0 hp electric motor. A pearler is developed which could pearl small quantity of sample. Due to high fat content its storability is poor, particularly of its flour. In pearl millet the quality of flour require to be improved for its better acceptability and The pearl millet grains are processed by friction and abrasion operation in a simple pearler to peel and strip ![]() Operation nutrients present in the grain are distributed due to the reason that certain nutrients are concentrated into certain The pearling of pearl millet grains brings changes in its chemical composition. Rapid development of rancidity and bitterness in the flour has been a major problem in the acceptability and utilization Keynote: J Food Process Technol Abstract: ![]() Shelf-life enhancement of pearl millet flour 7 th Indo-Global Summit and Expo on Food & Beverages October 08-10, 2015 New Delhi, IndiaĬentral Arid Zone Research Institute, India ![]()
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