Formulation and Optimization of Value-added Barnyard Millet Vermicelli using Response Surface Methodology

DOI: 10.18805/ajdfr.DR-1588    | Article Id: DR-1588 | Page : 55-61
Citation :- Formulation and Optimization of Value-added Barnyard Millet Vermicelli using Response Surface Methodology.Asian Journal Of Dairy and Food Research.2021.(40):55-61
Krati Goel, Sangeeta Goomer, Dipesh Aggarwal goelkrati.22@gmail.com
Address : Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi-110 001, India.
Submitted Date : 13-10-2020
Accepted Date : 5-02-2021

Abstract

Background: Vermicelli is a traditional Indian food product, commonly known as ‘Sewai’ or ‘Jave’. The present study aims at the value addition of vermicelli enriched with iron and beta-carotene. 
Methods: Barnyard millet flour (BMF) and rice flour (RF) along with malt flour from whole green gram, carrot powder, fenugreek powder and xanthan gum (XG) are used to develop nutritionally enriched barnyard millet vermicelli (BMV). Response Surface Methodology (RSM) was employed to optimize the formulation by analyzing the effect of BMF, RF and XG levels on the sensory attributes like hardness, stickiness, color, flavor and masticability. 
Result: Results revealed that the independent variables have a significant effect on the dependent variables. The moisture, protein, ash, fat and carbohydrate content in optimized product was found to be 6.40%, 10.07%, 1.44%, 1.72% and 80.31% respectively. The optimized product is nutritionally enriched having 3.81mg/100g of iron and1039µg/100g of beta-carotene present in it.

Keywords

Barnyard millet flour Response surface methodology Rice flour Xanthan gum

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