Formulation of Payasam with Germinated Buckwheat Milk

K. Shreeja; S. Suchiritha Devi; W. Jessie Suneetha; B. Neeraja Prabhakar

doi:https://doi.org/10.20546/ijcmas.2019.802.109

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Original Research Articles Volume : 8, Issue:2, February, 2019

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Int.J.Curr.Microbiol.App.Sci.2019.8(2): 948-951

DOI: https://doi.org/10.20546/ijcmas.2019.802.109

Formulation of Payasam with Germinated Buckwheat Milk

K. Shreeja¹, S. Suchiritha Devi¹, W. Jessie Suneetha¹ and B. Neeraja Prabhakar²

¹Department of Foods & Nutrition, Professor JayashankarTelangana State Agricultural University, Rajendranagar, Hyderabad – 500 030, India
²Department of Horticulture, College of Agriculture, Professor JayashankarTelangana State Agricultural University, Rajendranagar, Hyderabad 500030, India

^*Corresponding author

Abstract:

Germination is an effective process to improve sensory properties, nutrients and can decrease the anti-nutrient contents of the seeds. Buckwheat is rich in fibre, phenolic compounds and protein of balanced aminoacid composition. The aim of the present work was to evaluate the suitability of germinated buckwheat milk for development of traditional recipe i.e. payasam. Three types of formulations were prepared with germinated buckwheat milk ranged from 25, 50 and 75%. These products were evaluated for sensory attributes. Payasam prepared with 100% milk was served as control. Evaluation resulted that addition of 25% of germinated buckwheat milk was more acceptable.

Keywords: Germinated buckwheat, Buckwheat milk, Payasam

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How to cite this article:

Shreeja, K., S. Suchiritha Devi, W. Jessie Suneetha and NeerajaPrabhakar, B. 2019. Formulation of Payasam with Germinated Buckwheat Milk.Int.J.Curr.Microbiol.App.Sci. 8(2): 948-951. doi: https://doi.org/10.20546/ijcmas.2019.802.109

Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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Original Research Articles Volume : 8, Issue:2, February, 2019

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