000			02402nam a2200217 4500
003			OSt
005			20250314144012.0
008			250314b |||||||| |||| 00| 0 eng d
040			_cUAS Dharwad
041			_aEnglish
082			_a641.103 _bSAN
100			_aSanjana B. M.
245			_aDevelopment and Evaluation of Pearl Millet Noodles
250			_aM.Sc. (C.Sc)
260			_aDharwad _bUniversity of Agricultural Sciences _c2024
300			_a154 _c32 Cms
520			_aABSTRACT 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			_aFood Science and Nutrition
700			_aKhyadagi Kashibai
942			_cTH _eM.Sc. (C.Sc) _h641.103 _kSAN _n0 _6641_103000000000000
999			_c70925 _d70925