Development and Evaluation of Pearl Millet Noodles (Record no. 70925)

MARC details
000 -LEADER
fixed length control field 02402nam a2200217 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250314144012.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250314b |||||||| |||| 00| 0 eng d
040 ## - CATALOGING SOURCE
Transcribing agency UAS Dharwad
041 ## - LANGUAGE CODE
Language code English
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 641.103
Author Label SAN
100 ## - MAIN ENTRY--PERSONAL NAME
Name of Author Sanjana B. M.
245 ## - TITLE STATEMENT
Title Development and Evaluation of Pearl Millet Noodles
250 ## - EDITION STATEMENT
Edition Statement M.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 154
Book Size 32 Cms
520 ## - SUMMARY, ETC.
Abstract. ABSTRACT<br/><br/> Study on development and evaluation of pearl millet noodles was undertaken during 2023-24 using of pearl millet cultivars viz., VPMH - 7 and VPMV - 9. For standardization of noodles, pearl millet cultivars were studied for parameters like different levels of flour incorporation by replacing wheat with pearl millet (25, 50, 75 and 100 %), flour particle size, water requirement and different drying temperature for development of noodles. Blending of 50 per cent pearl millet flour and 50 per cent wheat flour having 36 BSS particle size with addition of 35 per cent water and drying temperature of 60 ℃ resulted in highly acceptable noodles sensory parameters and similar results noted for pearl millet cultivars (VPMH - 7 and VPMV - 9). Significant variation was found for physical parameters and functional properties of standardized noodles. Moisture content of wheat noodles (9.44 %) was significantly higher than pearl millet cultivars (6.33 to 8.79 %). Pearl millet noodles had significantly higher fat (3.96 to 4.40 %), protein (13.36 to 16.23 %), ash (1.45 to 1.86 %), crude fiber (2.30 to 3.56 %), energy (377 to 387 Kcal) and total dietary fibre content (8.16 to 9.23 %). The calcium (32.84 to 37.57 mg), iron (7.61 to 7.83 mg), zinc (3.57 to 4.44 mg) and copper (0.56 to 0.88 mg) were significantly higher in pearl millet noodles compared to wheat noodles. Among the varieties, market sample noodles (85.55) had highest acceptability index followed by VPMH - 7 (84.81) and VPMV - 9 (83.21). Shelf life study of pearl millet noodles packed in LDPE for three months showed significant increase in moisture and free fatty acid contents and decrease in all sensory parameters. However, the product was safe for consumption.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Subject Food Science and Nutrition
700 ## - ADDED ENTRY--PERSONAL NAME
2nd Author, 3rd Author Khyadagi Kashibai
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha Item type THESIS
Edition M.Sc. (C.Sc)
Classification part 641.103
Call number prefix SAN
Suppress in OPAC No
942 ## - ADDED ENTRY ELEMENTS (KOHA)
-- 641_103000000000000
999 ## -
-- 70925
-- 70925
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 28/11/2024   641.103/SAN T14099 14/03/2025 1 14/03/2025 THESIS