Please use this identifier to cite or link to this item: http://hdl.handle.net/10321/1135
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dc.contributor.authorOdhav, Bharti
dc.contributor.authorObilana, Anthony Olusegun
dc.contributor.authorJideani, V. A.
dc.date.accessioned2014-08-13T13:29:40Z
dc.date.available2014-08-13T13:29:40Z
dc.date.issued2014
dc.identifier.citationObilana, A.O.; Odhav, B. and Jideani, V.A. 2014. Functional and Physical Properties of Instant Beverage Powder Made From Two Different Varieties of Pearl Millet. Journal of Food and Nutrition Research. 2(5): 250-257en_US
dc.identifier.issn1336-8672
dc.identifier.urihttp://hdl.handle.net/10321/1135
dc.description.abstractThe objective of this experiment was to assess the effects of malting, extrusion and a combination of both processes on the physical and functional properties of the pearl millet flour (PMF) and pearl millet based instant beverage powder (PMIBP) produced. PMF and PMIBP were prepared by malting, extrusion and a combination of malting and extrusion cooking from two different varieties of pearl millet (Agrigreen (AgG) and Babala (Ba)). Malted pearl millets were produced by germinating at 30°C and 98% RH for 36 h, kilned at 50°C for 48 h then cooled to room temperature, ground and stored in a chiller at 5°C until used. Extrusion was carried out using a co-rotating twin-screw extruder under different parameters to obtain the pearl millet instant beverage powder. The different processes significantly (p ≤ 0.05) affected the colour (L, a & b) of AgG and Ba. Malting and extrusion significantly (p ≤ 0.05) reduced the peak viscosity of the starches from the raw pearl millet of both varieties of pearl millet as measured by rapid visco analyser (RVA). This can be considered as advantageous with respect to producing an instant beverage powder with a high nutrient content.en_US
dc.format.extent8 pen_US
dc.language.isoenen_US
dc.publisherScience and Education Publishingen_US
dc.relation.ispartofJournal of food and nutrition research (Tlačené vydanie)-
dc.subjectPearl milleten_US
dc.subjectBeverageen_US
dc.subjectMaltingen_US
dc.subjectExtrusionen_US
dc.subjectInstanten_US
dc.titleFunctional and physical properties of instant beverage powder made from two different varieties of pearl milleten_US
dc.typeArticleen_US
dc.publisher.urihttp://pubs.sciepub.com/jfnr/2/5/7/en_US
dc.dut-rims.pubnumDUT-004041en_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
Appears in Collections:Research Publications (Applied Sciences)
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