National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The objective of this study was to optimize the process of manufacturing instant porridge mix based on kodo millet. The Response Surface Methodology experiment was studied with two variables viz., Kodomillet, skim milk powder and constant stevia @ 8%. The optimized levels of Kodo millet and skim milk powder for the manufacture of the Porridge mix were predicted based on color and appearance, body and texture, consistency, sweetness, adhesiveness, cohesiveness, gumminess, chewiness and overall acceptability. The optimized product has 23.42gm of Kodo millet and 53.10 gm skim milk powder respectively. The proximate analysis of optimized product revealed that it comprise of 1.96 ± 0.89 moisture, 5.5 ± 1.08 protein, 0.83 ± 0.27 fat, 2.2±0.53 ash, crude fibre 6.13 ± 1.32 and carbohydrate. The DPPH inhibition activity was found to be 72.6 ± 4.34. Free fatty acid, Hydroxy-methyl furfural and Thiobarbituric acid content was found to be 0.363, 0.029, and 0.045 respectively at 370C.
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