Determination of Viscosity of Browntop Millet Grain Paste and Whole Browntop Millet Flour Paste

IF 0.8 Q4 NUTRITION & DIETETICS
Shivani Singh, Sukhneet Suri, Ranjana Singh
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Abstract

Background:: Methods of incorporating millets in daily diets are increasingly being explored to suit the consumer's changing needs. They are consumed mainly in low-middle-income countries. Data (functional, sensory, physical, and nutritional) to support browntop millet (BTM) use in various minimally processed/convenience foods is scanty. Objectives:: This study was carried out to study the water absorption capacity and viscosity of whole browntop millet (WBTM) grains and WBTM flour at different ratios with water after autoclaving and blending and to explore the scope of developed BTM pastes, which could be used for preparing a variety of products. Methods:: WBTM grain pastes and WBTM flour pastes were prepared in different ratios of water, such as 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:4.5, 1:5, 1:5.5, 1:6, 1:6.5. Results:: It was found that the viscosity of pastes made from WBTM grain ranged from 40911±1469 to 66867±7469 mPa's at 24.2±0. 2 to 24.7±0.1˚C at 84.7±3.3 to 95.3±3.0% torque respectively. RPM ranged from 11.9±0.2 to 18.6±0.5. The viscosity of WBTM flour pastes ranged from 33874±2864 to 45792±1664 mPa's at 24.2±0.1 to 24.5±0.3°C at 81.7±1.7 to 89.1±3.0% torque with 10.8±1.2 to 13.3±3.2 RPM respectively. Conclusion:: The viscosity of WBTM grain pastes was statistically greater than the viscosity of WBTM flour pastes at a 5% significant level. Such pastes can be explored as convenience foods (ready to cook/ ready to eat) for use at household and commercial levels to produce products similar to bread, extruded products such as noodles, pasta, snacks etc.
褐米面糊和全褐米面糊粘度的测定
背景:为适应消费者不断变化的需求,人们正在越来越多地探索将小米纳入日常饮食的方法。它们主要在中低收入国家消费。支持褐米(BTM)在各种最低加工/方便食品中使用的数据(功能,感官,物理和营养)很少。目的:研究不同加水比例的褐谷子(WBTM)全粒和面粉经蒸压和混合后的吸水率和粘度,探索开发的褐谷子糊的范围,该糊可用于制备多种产品。方法:分别以1:2、1:2.5、1:3、1:3.5、1:4、1:4.5、1:5、1:5.5、1:6、1:6.5等不同比例的水配制白腰tm谷物糊和白腰tm面糊。结果:在24.2±0℃下,白骨精颗粒制得的膏体粘度范围为40911±1469 ~ 66867±7469 mPa s。在84.7±3.3至95.3±3.0%扭矩下,温度分别为2至24.7±0.1˚C。转速范围为11.9±0.2 ~ 18.6±0.5。WBTM面糊在24.2±0.1 ~ 24.5±0.3℃、81.7±1.7 ~ 89.1±3.0%转矩、10.8±1.2 ~ 13.3±3.2 RPM下的粘度范围为33874±2864 ~ 45792±1664 mPa。结论:麦麸谷糊粘度大于麦麸面糊粘度,差异有统计学意义,且差异有5%的显著水平。这种糊状物可以作为方便食品(即食/即食)在家庭和商业层面上使用,以生产类似面包的产品,挤压产品,如面条,面食,零食等。
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来源期刊
Current Nutrition & Food Science
Current Nutrition & Food Science NUTRITION & DIETETICS-
CiteScore
2.00
自引率
0.00%
发文量
144
期刊介绍: Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.
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