Proso Millet Based Ready to Drink Protein Rich Mix (Record no. 70827)

MARC details
000 -LEADER
fixed length control field 02529nam a2200217 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250210162205.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250210b |||||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Transcribing agency UAS Dharwad
041 ## - LANGUAGE CODE
Language code English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.1
Author Label ANA
100 ## - MAIN ENTRY--PERSONAL NAME
Name of Author Ananya A. B.
245 ## - TITLE STATEMENT
Title Proso Millet Based Ready to Drink Protein Rich Mix
250 ## - EDITION STATEMENT
Edition Statement M.C.Sc (C.Sc)
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of Publisher Dharwad
Name of Publisher University of Agricultural Sciences
Publication Year 2024
300 ## - PHYSICAL DESCRIPTION
Book Pages 128
Book Size 32 Cms
520 ## - SUMMARY, ETC.
Abstract. ABSTRACT<br/><br/> The purpose of this investigation was to develop proso millet based ready to drink protein rich mix. The physical and functional properties of processed proso millet flour revealed that the bulk density, water absorption capacity, oil absorption capacity, swelling power and solubility was 0.79g/ml,72.14 ml/100g, 65.23ml/100g, 4.51g/g and 16.27 per cent respectively. The physical and functional properties of proso millet based ready to drink protein rich mix showed bulk density and tapped density was 0.77g/ml and 0.56g/ml respectively. The water absorption capacity, oil absorption capacity, swelling power and solubility was 140.87ml/100g, 120.04 ml/100g, 4.37g/g and 24.67 per cent respectively. The final gelatinization time, gelatinization time, hot paste viscosity, cold paste viscosity and per cent sag was 78.31, 780 seconds, 9.28 cP,11.23 cP and 12.24 per cent respectively. Proximate composition of proso millet based ready to drink protein rich mix showed moisture, protein, fat, ash, crude fiber, carbohydrate and energy 7.84, 28.36, 1.88, 2.61, 3.38, 55.93 per cent and 354 Kcal respectively. The in vitro protein digestibility was 90.24 per cent respectively. Calcium, iron, zinc, copper and manganese were 261.13, 5.36, 1.78, 0.93 and 0.47mg100g respectively. The amount per serving of ready mix reconstituted with 30g in 300ml of hot water provides 106kcal of calories, 8.50g of protein, 16.77g of carbohydrate, 0.56g of fat, 0.78g of ash and 1.43g of fiber respectively. Total phenolic content, tannins, DPPH radical scavenging activity, phytic acid and oxalic acid showed 225.83mg/GAE/100g, 0.16g/100g, 87.58 per cent, 32.25mg and 7.37mg/100g respectively. The mix was stored upto 180 days in multilayered nylon pouch, MAP and vacuum packaging without any deterioration in organoleptic properties, moisture content, free fatty acid content and microbial load.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Food Science and Nutrition
700 ## - ADDED ENTRY--PERSONAL NAME
2nd Author, 3rd Author Karakannavar Sarojani J.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha Item type THESIS
Edition M.C.Sc (C.Sc)
Classification part 641.1
Call number prefix NAN
Suppress in OPAC No
942 ## - ADDED ENTRY ELEMENTS (KOHA)
-- 641_100000000000000
999 ## -
-- 70827
-- 70827
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Dewey Decimal Classification     University of Agricultural Sciences, Dharwad University of Agricultural Sciences, Dharwad 28/12/2024   641.1/NAN T14046 10/02/2025 1 10/02/2025 THESIS