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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 1462-1480
DOI: https://doi.org/10.20546/ijcmas.2020.909.186


Studies on the Optimization and Development of Functional Instant Kodo Millet Based Porridge Mix
Durga Shankar Bunkar1, Pragya Bharti1, Kamalesh Kumar Meena3*,K. Goyal2 and V. K. Paswan1
1Department of Dairy Science and Food Technology, 2Department of Farm Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
3Department of Dairy and Food Microbiology, College of Dairy and Food Technology, Maharana Pratap University of Agriculture and Technology, Udaipur, India
*Corresponding author
Abstract:

The objective of this study was to optimize the process of manufacturing instant porridge mix based on kodo millet. The Response Surface Methodology experiment was studied with two variables viz., Kodomillet, skim milk powder and constant stevia @ 8%. The optimized levels of Kodo millet and skim milk powder for the manufacture of the Porridge mix were predicted based on color and appearance, body and texture, consistency, sweetness, adhesiveness, cohesiveness, gumminess, chewiness and overall acceptability.  The optimized product has 23.42gm of Kodo millet and 53.10 gm skim milk powder respectively.  The proximate analysis of optimized product revealed that it comprise of 1.96 ± 0.89 moisture, 5.5 ± 1.08 protein, 0.83 ± 0.27 fat, 2.2±0.53 ash, crude fibre 6.13 ± 1.32 and carbohydrate. The DPPH inhibition activity was found to be 72.6 ± 4.34. Free fatty acid, Hydroxy-methyl furfural and Thiobarbituric acid content was found to be 0.363, 0.029, and 0.045 respectively at 370C. 


Keywords: Kodo Millet, Instant Porridge Mix, Response Surface Methodology, Texture profile analysis, Proximate analysis, Shelf life
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How to cite this article:

Durga Shankar Bunkar, Pragya Bharti, Kamalesh Kumar Meena, S. K. Goyal and Paswan, V. K. 2020. Studies on the Optimization and Development of Functional Instant Kodo Millet Based Porridge Mix.Int.J.Curr.Microbiol.App.Sci. 9(9): 1462-1480. doi: https://doi.org/10.20546/ijcmas.2020.909.186