Optimization of Rabadi-like fermented milk beverage using pearl millet

Modha, Hiral; Pal, Dharam

doi:10.1007/s13197-010-0146-6

Cited by 39 publications

(33 citation statements)

References 8 publications

(5 reference statements)

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“…Worldwide, growing awareness of the physiological benefits of dietary fiber, among consumers, coupled with the ready availability of commercial dietary fiber preparations, led to the successful development of various dietary fiber fortified dairy products such as yoghurt (Fernandez-Garcia and McGregor 1997;Fernandez-Gracia et al 1998;Staffolo et al 2004;Garcia-Perez et al 2005;Aportela-Palacios et al 2005; Kip et al 2006;Guggisberg et al 2009), cheese (Buriti et al 2007Cardarelli et al 2008), imitation cheese (Hennelly et al 2006), ice cream (Singh et al 2005;, probiotic ice-cream (Akalin and Erisir 2008), yog-ice cream (El-Nagar et al 2002;Ahmadi et al 2012), dairy dessert (Tarrega and Costell 2006), lactic beverage (de-Castro et al 2009;Villegas and Costell 2007). In India, some traditional milk-based confections like gajar-pak (milk-carrot based), giya-ka-halwa (milk-bottle gourd based), doda-burfi (milkwheat based), kaju-burfi (milk-cashew nut based); cerealsbased milk desserts like kheer and dalia (Patel and Arora 2005) and milk-cereal based beverages like raabadi (Pal 2008;Modha and Pal 2011) contain significant quantities of dietary fiber. Further, attempts were made to fortify other commonly consumed Indian milk products such as dahi, lassi, kheer, paneer (Kantha and Kanawjia 2007), whey based lassi-like beverage (Nair and Thompkinson 2008) with different commercial dietary fiber preparations to confer on them the physiological benefits of dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi

Panjagari

Pal

2012

J Food Sci Technol

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Misti dahi, a popular ethnic delicacy of eastern India analogous to caramel coloured set style sweetened yoghurt, besides several therapeutic virtues, contains high fat and sugar. Alike people elsewhere in the world, people in India too are now becoming health conscious and are aware of the relation between diet and health. Hence, high fat and sugar contents are causes of concern for the successful marketing of misti dahi in India. With a view to enhance the health attributes of misti dahi and improve marketability, three commercial dietary fiber preparations (inulin, soy fiber and oat fiber) were incorporated and their effect on the product's quality in terms of physicochemical, sensory and textural quality was assessed. Standard method was followed for the preparation of fiber fortified misti dahi (FFMD). Among the three dietary fibers, inulin significantly decreased viscosity and instrumental firmness and increased lightness (L*), redness (a*), yellowness (b*), syneresis and work of shear values of FFMD. Oat fiber settled at the bottom and gave a poor appearance. Soy fiber did not affect the flavor of FFMD. Although overall acceptability scores of inulin and soy fiber containing FFMD were significantly lower than control, they were still above the minimum acceptable score. Based on the results obtained in the present study, it was concluded that acceptable quality FFMD could be prepared using inulin and soy fiber at 1.5 % level of fortification.

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Section: Introductionmentioning

confidence: 99%

Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi

Panjagari

Pal

2012

J Food Sci Technol

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“…The second-order polynomial model was used to express the stachyose yield (Y) as a function of independent variables (Modha and Pal 2011) …”

Section: Resultsmentioning

confidence: 99%

Optimization of extracting stachyose from Stachys floridana Schuttl. ex Benth by response surface methodology

Huang

Chen

et al. 2011

J Food Sci Technol

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Stachys floridana schuttl. E x benth, also named yinmiao, is a special and traditional Chinese vegetable that is usually used by some diabetes patients as a pharmaceutical plant for its high content of stachyose. Due to the lower cost and higher economic reward, Stachys floridana schuttl. Ex benth is a potentially new source to extract stachyose in the medicine and food industry. Here we optimized the extraction of stachyose from Stachys floridana schuttl. Ex benth by response surface methodology, the yeild can reach as high as up to 47.0% of stachyose at temperature of 60°C, extraction time of 40 min, ethanol volume of 60% and ratio of solid-liquid at 1:10. Our primary result holds great promising for Stachys floridana schuttl. Ex bent extracting industry as well as diabetic medicine.

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“…The relative contribution of predictor variables to product characteristics is evaluated which allows determination of optimum ingredients (Crowley et al 2000). This statistical tool has been successfully used in the product/ process optimization studies such as sweet potato based pasta (Singh et al 2004), halwa dry mix (Yadav et al 2007), baking parameters of chapatti , peanut curd (Yadav et al 2010) and rabadi-like fermented milk beverage using pearl millet (Modha and Pal 2011).…”

Section: Introductionmentioning

confidence: 99%

Development and shelf-life evaluation of pearl millet based upma dry mix

et al. 2012

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Upma, a popular breakfast of southern India, traditionally made from wheat, was prepared using pearl millet semolina (PMS). Prior to preparation of semolina, pearl millet grains were hydro-thermally treated to reduce anti-nutritional factors and inactivate lipase activity. Hydrothermal treatments (soaking up to moisture 30± 2%, steaming 1.05 kg cm −2 , 20 min) reduced the antinutritional factors significantly (p≤0.05). No lipase activity was detected after steaming. Central composite rotatable design (CCRD) with three independent variables i.e. vanaspati (vegetable fat), citric acid and water for rehydration were used to design the experiments. Sensory responses and rehydration ratio were used to study the individual and interactive effects of variables. Sensory score for taste varied from 6.5 to 8.1, mouth feel 6.7-8.0, overall acceptability 6.7-8.1 and rehydration ratio from 2.4 to 3.3. Based upon the experiments, the optimized level of ingredients was: vanaspati 46.5 g 100 g −1 PMS, citric acid 0.17 g 100 g −1 PMS and water for rehydration 244.6 ml 100 g −1 dry mix with 98.5% desirability. The prepared upma mix was monitored for peroxide value, free fatty acids and thiobarbituric acid value as well as sensory quality during storage and was found stable for 6 months at ambient conditions (20-35°C) in poly ethylene pouches (75 μ).

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Optimization of Rabadi-like fermented milk beverage using pearl millet

Cited by 39 publications

References 8 publications

Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi

Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi

Optimization of extracting stachyose from Stachys floridana Schuttl. ex Benth by response surface methodology

Development and shelf-life evaluation of pearl millet based upma dry mix

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