Development and Evaluation of Fermented Little Millet Based Cold Extrudates
Merina Khwairakpam
Department of Food and Nutrition, Post Graduate and Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
B. Anila Kumari *
Department of Food and Nutrition, Post Graduate and Research Centre, PJTS Agricultural University, Rajendranagar, Hyderabad – 500 030, India.
W. Jessie Suneetha
Krishi Vigyan Kendra, PJTS Agricultural University, Wyra-507165, Khammam Dt, India.
M. Tejashree
Department of Agricultural Microbiology and Bioenergy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad - 500 030, India.
*Author to whom correspondence should be addressed.
Abstract
Fermentation is a promising food processing method that can be used to diversify the food and improve nutritional property. Pasta a convenient and ready to cook food was developed using durum wheat and fermented little millet flour. Different formulations were prepared by mixing the ingredients in four combinations. Fermentation of little millet flour showed a significant decreased in pH while titratable acidity increased as fermentation goes on. Leavening of flour improved and also internal batter temperature ascend with increased in fermentation time. The result showed that combination with in the experimental samples 10% and15% fermented little millet flour has higher acceptability as compared to other combination.
Keywords: Millets, little millet, fermentation, cold extrusion, pasta, sensory evaluation.