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

Article Id: ARCC2656 | Page : 193 - 195
Citation :- FINGER MILLET PASTA FORTIFIED WITH PLANT AND ANIMAL PROTEIN AND THEIR SENSORY QUALITIES.Asian Journal Of Dairy and Food Research.2008.(27):193 - 195
B. Devaraju*, J. Mushtari Begum, Shemshad Begum and K. Vidya
Address : Department of Foods and Nutrition, University of Agricultural Sciences, Bengaluru - 560 065, India

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

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