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 |
Vermicelli was prepared from composite flour of various combinations of foxtail millet flour, semolina, black gram flour and fenugreek seed flour and evaluated the influence of formulations on physical, functional, cooking and organoleptic properties. A novel value added vermicelli was successfully produced. It was observed as the concentration of steamed foxtail millet flour was increased the cooking time, cooked volume and cooked weight was decreased as well as cooking loss was increased while the cooking quality of developed vermicelli was enhanced by the incorporation of blackgram flour and fenugreek seed powder. Same trend was observed with respect to textural profile of vermicelli. Textural profile was improved with the addition of steamed foxtail millet flour and black gram flour. On the basis of cooking, sensory and texture analysis, vermicelli containing 50% foxtail millet flour and 20% black gram flour and 1% fenugreek seed flour resulted in better quality and nutritious vermicelli.
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