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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 1323-1335
DOI: https://doi.org/10.20546/ijcmas.2017.610.156


Evaluation of Physico-Functional, Cooking and Textural Quality Characteristics of Foxtail Millet (Setaria italica) Based Vermicelli
Pragya Pandey1*, Usha Malagi1, Nirmala Yenagi1 and Pushpa Dhami2
1Department of Food Science and Nutrition, College of Rural Home Science,University of Agricultural Sciences, Dharwad-580 005, Karnataka, India
2Department of Food and Nutrition, College of Home Science, Acharya N. G. Ranga Agricultural University, Hyderabad-500030, Telangana, India
*Corresponding author
Abstract:

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.


Keywords: Foxtail millet, Vermicelli.
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How to cite this article:

Pragya Pandey, Usha Malagi, Nirmala Yenagi and Pushpa Dhami. 2017. Evaluation of Physico-Functional, Cooking and Textural Quality Characteristics of Foxtail Millet (Setaria italica) Based Vermicelli.Int.J.Curr.Microbiol.App.Sci. 6(10): 1323-1335. doi: https://doi.org/10.20546/ijcmas.2017.610.156