Development of quick cooking multi-grain dalia utilizing sprouted grains

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5826-5833

  Mridula, D ^a   Sharma, Monika ^a   Gupta, R K ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Dalia; In vitro protein digestibility; Multi grain; Quick cooking; Sprouting

Indexed keywords

GEMS; MIXERS (MACHINERY); PARTICLE SIZE; PROTEINS;

DALIA; IN-VITRO; MULTI-GRAIN; PEARL MILLET; PROTEIN CONTENTS; REHYDRATION RATIO; SENSORY ACCEPTABILITIES; SPROUTING;

GRAIN (AGRICULTURAL PRODUCT);

HORDEUM; PENNISETUM GLAUCUM; TRITICUM AESTIVUM;

EID: 84940448995     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1634-x     Document Type: Article

References (31)

1. Akeson WE, Stachman MA (1964) A pepsin-pancreatin digest index of protein quality evaluation. J Nutr 83:257–261
2. AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington DC
3. Autio K, Fabritius M, Kinnunen A (1998) Effect of germination and water content on the microstructure and rheological properties of two rye doughs. Cereal Chem 75(1):10–14
4. BIS (1971) IS: 6273 Part I and Part II. Guide for sensory evaluation of foods. Indian Standard Institution, New Delhi
5. Bolbol RR, Mohamed A-HS, Mohamed AK (2012) Changes in total phenolics and DPPH˙ scavenging activity during domestic processing in some cereal grains. Ann Food Sci Technol 13(2):190–196
6. Cruickshank R, Duguid JP, Marmion BP, Swain RHA (1975) Medical microbiology—the practice of medical microbiology. Churchill Livingstone, Edinburgh
7. Desikachar HSR (1980) Development of weaning foods with high calorie density and low hot paste viscosity using traditional technologies. Food Nutr Bull 2:21–23
8. Deshpande S, Bargale PC, Joshi KC, Singh V, Varghese S (2004) Enhancing the nutritive value of barley based sattu by soy-fortification. Indian J Nutr Diet 41:146–159
9. Dewettinck K, Van Bockstaele F, Kuhne B, de Walle V, Courtens T, Gellynck X (2008) Nutritional value of bread: Influence of processing, food interaction and consumer perception. J Cereal Sci 48:243–257
10. Earp CF, Doherty CA, Fulcher RG, Rooney LW (1983) Beta-glucans in the caryopsis of sorghum bicolor (L) Moench. Food Microstruct 2:183–188
11. Hussain I, Unddin MB (2012) Optimization effect of germination on functional properties of wheat flour by response surface methodology. Int Res J Plant Sci 3(3):31–37
12. Jones JA (2006) Grain-based foods and heath. Cereal Foods World 51:108–113
13. Kaukovirta-Norja A, Wilhemson A, Poutanen K (2004) Germination: a means to improve the functionality of oat. Agric Food Sci 13:100–112
14. Khattak AB, Zeb A, Bibi N, Khalil SA, Khattak MS (2007) Influence of germination techniques on phytic acid and polyphenols contents of chickpea (Cicer arietinum L.) sprouts. Food Chem 104:1074–1079
15. Khattak AB, Zeb A, Bibi N, Khattak MS (2008) Effect of germination time and type of illumination on proximate composition of chickpea seed (Cicer arietinum L.). Am J Food Technol 3(1):24–32
16. Klopfenstein CF, Hoseney RC (1987) Cholesterol-lowering effect of beta-glucan enriched bread. Nutr Rep Intern 36:1091–1098
17. Lintschinger J, Fuchs N, Moser H, Jager R, Hlebeina T, Markolin G, Gossler W (1997) Uptake of various trace elements during germination of wheat buckwheat and quinoa. Plant Foods Hum Nutr 50:223–237
18. Mridula D, Gupta RK (2008) Effect of bajra flour on quality of biscuits fortified with defatted soy flour. Indian J Nutr Diet 45(1):17–25
19. Mridula D, Gupta RK, Rita J (2008) Effect of sorghum flour on quality of noodles. Indian J Nutr Diet 45(4):138–145
20. Mridula D, Manikantan MR, Goyal RK, Wanjari OD (2006) Effect of roasting on quality of bajra and sattu. J Agric Eng 43(4):65–70
21. Mridula D, Gupta RK, Manikantan MR (2007) Effect of incorporation of sorghum flour to wheat flour on quality of biscuits fortified with defatted soy flour. Am J Food Technol 2(5):428–434
22. Mridula D, Rita J, Singh KK (2010) Effect of storage on quality of fortified bengal gram sattu. J Food Sci Technol 47(1):119–123
23. Mridula D, Rita J, Singh KK (2009) Quality, acceptability and shelf life of micronutrient fortified Indian traditional sattu. J Agric Eng 46(2):26–32
24. Narasimha HV, Desikachar HSR (1978) Simple procedures for reducing the cooking time of split redgram (Cajanus cajan L.) dal. J Food Sci Technol 15(4):49–152
25. Prasert W, Suwannaporn P (2009) Optimization of instant jasmine rice process and its physicochemical properties. J Food Eng 95:54–61
26. Riaz MN (1999) Healthy baking with soy ingredients. Cereal Foods World 44:136–139
27. Shah NP (2001) Functional foods, probiotics and prebiotics. Food Technol 55:46–53
28. Shukla K, Narain JP, Puri P, Gupta A, Bijlani RL, Mahapatra SC, Karmarkar MG (1991) Glycemic response to maize, pearl millet and barley. Indian J Physiol Pharmacol 35(4):249–254
29. Singh KK, Mridula D, Barnwal P, Rehal J (2012) Physical and chemical properties of flaxseed. Int Agrophys 26:423–426
30. Slavin JL, Martini MC, Jacobs DR, Marquart L (1999) Plausible mechanisms for the protectiveness of whole grains. Am J Clin Nutr 70:459S–463S
31. Thapar VK, Sehgal VK, Shashi P (1988) Post harvest quality analysis of foodgrains—research bulletin. Department of Processing and Agricultural Structures, Punjab Agricultural University, Ludhiana, pp 13–14