Asian Journal of Dairy and Food Research, volume 27 issue 3 & 4(2008) : 193 - 195

FINGER MILLET PASTA FORTIFIED WITH PLANT AND ANIMAL PROTEIN AND THEIR SENSORY QUALITIES

B. Devaraju*, J. Mushtari Begum, Shemshad Begum, K. Vidya

Affiliations

¹Department of Foods and Nutrition, University of Agricultural Sciences, Bengaluru - 560 065, India

Submitted|
First Online |
doi

Cite article:- Devaraju* B., Begum Mushtari J., Begum Shemshad, Vidya K. (2024). FINGER MILLET PASTA FORTIFIED WITH PLANT AND ANIMAL PROTEIN AND THEIR SENSORY QUALITIES. Asian Journal of Dairy and Food Research. 27(3): 193 - 195. doi: .

ABSTRACT

Pasta were prepared by using finger millet composite flour, the protein source are defatted soy flour and whey protein concentrate. Fortification of the protein content from 13.12 per cent in control to 17.78 per cent in pasta made from finger millet with composite flour sensory evaluation scores indicated non significant difference among the control and experimental products for texture. Fortification with defatted soy flour and whey protein concentrate helped in improving the sensory profileas well as protein content

KEYWORDS

REFERENCES

A.O.A.C. (1980), Official Methods of Analysis 13th ed. Association of official agricultural chemists, Washington, D.C., 20044.
De Wit, J.N. and Kessel, J. (1996) Food Hydrocolloids 10:143-144.
Glabe, E.F. et al. (1967) Cereal Sci., Today 12:510.
Jayaprakash, H.M. (1992) Ph.D. thesis, National Dairy Research Institute, Deemed University, Karnal, India.
Kinsellla, J.E. (1985) Protein from Whey; factors affecting functional behaviour and uses. New Dairy products via New Technology. IDE Seminar, Atlanta, USA, p - 87.
Miskelly, D.M. (1993) Food Australia 45:496-500.
Moor, C.V. and Foegeding, E.A. (1990) Food Technol. 44:100-112.
Nielsen, M.A. et al. (1980) Cereal chem., 57(3):203-206.
Paulsen,T.M. (1961) Food Techol., 15:118.
Vetrimani, R. et al. (2000) Indian Miller, July - Aug:11-19.
Warren, A.B. et al. (1983), Protein fortification of cookies, crakers and snacks bars: uses and needs. Cereal food world. 28:441-444.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

FINGER MILLET PASTA FORTIFIED WITH PLANT AND ANIMAL PROTEIN AND THEIR SENSORY QUALITIES

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board