Formulation and Quality Evaluation of Modified Upma Mix from  Foxtail Millet and Soy for Nutritional Security

Dhumketi, Ketki; Singh, Atinderpal; Agrawal, Priyanka

doi:10.20546/ijcmas.2018.702.112

Cited by 3 publications

(1 citation statement)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These findings provide valuable information on the colour profile of instant dessert mix (halwa) and the impact of incorporating emmer wheat semolina into the blend. Similar results of Hunter colour analysis of cooked upma formulations revealed L* values ranging from 55.53 to 64.01, a* values from 2.08 to 3.76, and b* values from 16.91 to 19.97 [23] . The colour properties of Sheera flour exhibited L*, a*, and b* values of 90.21, 0.953, and 8.52 respectively, while wheat flour had slightly lower values of 89.60, 0.965, and 8.92, with a ΔE value of 6.696 for Sheera and 6.849 for wheat flour [24] .…”

Section: Colour Characteristics Of Instant Dessert MIX (Halwa)supporting

confidence: 76%

Effect of emmer wheat (Triticum dicoccum) semolina on nutritional composition, sensory attributes and textural characteristics of instant dessert (Halwa) mix

Suryawanshi,

Sadawarte,

Kshirsagar

et al. 2024

Int. J. Adv. Biochem. Res.

View full text Add to dashboard Cite

The study focuses on the sensory, physical, proximate, mineral, and textural evaluations of an instant dessert mix (halwa) formulated with varying proportions of common wheat semolina and emmer wheat semolina. Sensory analysis, conducted using a 9-point hedonic scale, revealed that the incorporation of emmer wheat semolina significantly influenced the colour, texture, and taste of the halwa. The selected sample (T2) sample, comprising 23.8% common wheat semolina and 23.8% emmer wheat semolina, exhibited the highest overall acceptability score (8.6) compared to the control (T0) score of 7.5. Physical properties assessment demonstrated substantial differences between T0 and T2, with the latter exhibiting lower bulk density (0.19 g/ml), tapped density (0.24 g/ml), and higher compressibility (22.09%) and true density (0.68 g/ml). Proximate composition analysis per 100 grams showed T2 having higher fat (7.25%) and protein (10.26%) content compared to T0 (6.28% fat, 7.16% protein). Mineral composition revealed increased levels of iron, copper, zinc, manganese, and sodium in T2, while calcium, potassium, and phosphorus levels remained stable. Colour characteristics analysis displayed slight differences between T0 and T2, with T2 exhibiting a slightly lighter colour and less intense yellow hue. Textural analysis of prepared halwa cubes showed T2 to be significantly harder (7.65 N), more adhesive (-0.135 N•s), cohesive (3.33), springy (1.48), gummier (25.50 N), and chewier (37.58 N•s) compared to T0. The statistical analysis revealed significant differences between formulations, with p-values less than 0.05. The findings indicate that the incorporation of emmer wheat semolina positively influences the sensory attributes, physical properties, nutritional composition, mineral content, colour characteristics, and textural properties of the instant dessert mix, offering potential improvements in overall product quality. These results provide valuable information for the food industry in optimizing formulations to meet consumer preferences and nutritional requirements.

show abstract

Section: Colour Characteristics Of Instant Dessert MIX (Halwa)supporting

confidence: 76%

Effect of emmer wheat (Triticum dicoccum) semolina on nutritional composition, sensory attributes and textural characteristics of instant dessert (Halwa) mix

Suryawanshi,

Sadawarte,

Kshirsagar

et al. 2024

Int. J. Adv. Biochem. Res.

View full text Add to dashboard Cite

show abstract

Indian Traditional Foods: Preparation, Processing and Nutrition

2019

View full text Add to dashboard Cite

Nutritional characteristics and phytochemical screening of traditional panai (Borassus flabellifer) olai kozhukattai

Dharini

Mithul

Gokul

et al. 2021

jfdr

View full text Add to dashboard Cite

Panai Olai Kozhukattai (POK) or simply palm leaf dumpling is a traditional south Indian delicacy which is very much popular in Tamil Nadu, India. POK preparation by traditional methods involves mixing all the ingredients to form a thick paste, which is then wrapped in tender palm leaf strips and cooked using steam under pressure. The present paper is the first-ever attempt on studying the nutritional characteristics of POK. MATERIAL AND METHODS: The nutritional analysis of POK involves proximate analysis, and vitamin and mineral composition. RESULTS: The proximate analysis results demonstrated that POK is nutritionally predominant over the other South Indian breakfast foods. High levels of fat-soluble vitamins were present in POK. Water-soluble vitamins including niacin, pyridoxine, thiamine, and riboflavin were found in POK and with a high percentage of riboflavin. Among the mineral elements analyzed, the concentration of potassium in POK sample was the highest followed by magnesium, phosphorous, manganese, zinc, iron, and selenium. The study also documented a protocol of POK preparation. It is believed that the steaming in the palm leaves gives the palm leaf flavor to POK and it also transfers phytonutrients into the product from the palm leaves. Hence, the paper also focuses on investigating the presence of essential bioactive compounds in POK using qualitative phytochemical tests. The phytochemical screening of methanol extracts of POK revealed the presence of certain phytochemicals such as flavonoids, alkaloids, glycosides, and saponins and total flavonoid content of POK was estimated to be 148.25 mg/100 g. CONCLUSION: Overall, the study leads to the documentation of a preparation protocol along with the nutritional and phytochemical aspects of traditional POK with a view to promoting its consumption in other parts of the world.

show abstract

Formulation and Quality Evaluation of Modified Upma Mix from Foxtail Millet and Soy for Nutritional Security

Cited by 3 publications

References 7 publications

Effect of emmer wheat (Triticum dicoccum) semolina on nutritional composition, sensory attributes and textural characteristics of instant dessert (Halwa) mix

Effect of emmer wheat (Triticum dicoccum) semolina on nutritional composition, sensory attributes and textural characteristics of instant dessert (Halwa) mix

Indian Traditional Foods: Preparation, Processing and Nutrition

Nutritional characteristics and phytochemical screening of traditional panai (Borassus flabellifer) olai kozhukattai

Contact Info

Product

Resources

About