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Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet

INTRODUCTION: The traditional method of producing instant foods involves producing a gelatinised paste from the preferred grain flour and proceeding to dry it using a drum drier. This produced a flaked product, which can be used as is or ground and sieved to obtain the desired particle size. With th...

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Autores principales: Obilana, Anthony O., Odhav, Barthi, Jideani, Victoria A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Open Academia 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6294834/
https://www.ncbi.nlm.nih.gov/pubmed/30574047
http://dx.doi.org/10.29219/fnr.v62.1524
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author Obilana, Anthony O.
Odhav, Barthi
Jideani, Victoria A.
author_facet Obilana, Anthony O.
Odhav, Barthi
Jideani, Victoria A.
author_sort Obilana, Anthony O.
collection PubMed
description INTRODUCTION: The traditional method of producing instant foods involves producing a gelatinised paste from the preferred grain flour and proceeding to dry it using a drum drier. This produced a flaked product, which can be used as is or ground and sieved to obtain the desired particle size. With the advent of extrusion cooking technology and diverse production processes associated with the technology, food products including instant foods from cereals were developed. OBJECTIVES: The primary objective of this study was to produce a nutritious and acceptable pearl millet instant beverage powder (PMIBP) using combination processing. METHODS: The effect of different processing methods (malting, extrusion, and a combination of both processes) on the nutritional, biochemical, and sensory characteristics of beverage powders and beverages made from two varieties of pearl millet (Pennisetum glaucum) were evaluated. RESULTS: Combination processing led to a significant (p ≤ 0.05) decrease in total fat and total dietary fibre (TDF) (3.85 and 22.99 g/100 g, respectively) of AgriGreen (AgG) extruded malted pearl millet (EMPM) and extruded raw pearl millet–malted pearl millet mix (ERPMMPM). Combination processing also led to a decrease in the ash, total fat, TDF, Fe and Zn content (1.76, 3.48, 14.26 g/100 g, 7.78 and 4.74 mg/100 g, respectively) of Babala (Ba) EMPM and Ba ERPMMPM (1.88, 4.22, 21.71 g/100 g, 7.24 and 4.14 mg/100 g, respectively). Beverages of 10% total solids were prepared from the samples and offered to an untrained consumer panel. The beverages were rated on appearance, colour, aroma, flavour, texture and overall acceptability on a nine-point hedonic scale. In general, Ba raw pearl millet was rated 4 (like slightly), AgG malted pearl millet was rated 6 (dislike slightly), and all other pearl millet samples from both varieties were rated 5 (neither like nor dislike). CONCLUSION: Although combination processing led to an increase in carbohydrates, Ca, energy, Fe content, and 12 of the 15 amino acids measured as well as protein and starch digestibility and no change in the other nutrients measured, this did not significantly impact on the acceptability of the beverages.
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spelling pubmed-62948342018-12-20 Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet Obilana, Anthony O. Odhav, Barthi Jideani, Victoria A. Food Nutr Res Original Article INTRODUCTION: The traditional method of producing instant foods involves producing a gelatinised paste from the preferred grain flour and proceeding to dry it using a drum drier. This produced a flaked product, which can be used as is or ground and sieved to obtain the desired particle size. With the advent of extrusion cooking technology and diverse production processes associated with the technology, food products including instant foods from cereals were developed. OBJECTIVES: The primary objective of this study was to produce a nutritious and acceptable pearl millet instant beverage powder (PMIBP) using combination processing. METHODS: The effect of different processing methods (malting, extrusion, and a combination of both processes) on the nutritional, biochemical, and sensory characteristics of beverage powders and beverages made from two varieties of pearl millet (Pennisetum glaucum) were evaluated. RESULTS: Combination processing led to a significant (p ≤ 0.05) decrease in total fat and total dietary fibre (TDF) (3.85 and 22.99 g/100 g, respectively) of AgriGreen (AgG) extruded malted pearl millet (EMPM) and extruded raw pearl millet–malted pearl millet mix (ERPMMPM). Combination processing also led to a decrease in the ash, total fat, TDF, Fe and Zn content (1.76, 3.48, 14.26 g/100 g, 7.78 and 4.74 mg/100 g, respectively) of Babala (Ba) EMPM and Ba ERPMMPM (1.88, 4.22, 21.71 g/100 g, 7.24 and 4.14 mg/100 g, respectively). Beverages of 10% total solids were prepared from the samples and offered to an untrained consumer panel. The beverages were rated on appearance, colour, aroma, flavour, texture and overall acceptability on a nine-point hedonic scale. In general, Ba raw pearl millet was rated 4 (like slightly), AgG malted pearl millet was rated 6 (dislike slightly), and all other pearl millet samples from both varieties were rated 5 (neither like nor dislike). CONCLUSION: Although combination processing led to an increase in carbohydrates, Ca, energy, Fe content, and 12 of the 15 amino acids measured as well as protein and starch digestibility and no change in the other nutrients measured, this did not significantly impact on the acceptability of the beverages. Open Academia 2018-11-23 /pmc/articles/PMC6294834/ /pubmed/30574047 http://dx.doi.org/10.29219/fnr.v62.1524 Text en © 2018 Anthony Obilana et al. http://creativecommons.org/licenses/by/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
spellingShingle Original Article
Obilana, Anthony O.
Odhav, Barthi
Jideani, Victoria A.
Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet
title Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet
title_full Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet
title_fullStr Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet
title_full_unstemmed Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet
title_short Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet
title_sort nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6294834/
https://www.ncbi.nlm.nih.gov/pubmed/30574047
http://dx.doi.org/10.29219/fnr.v62.1524
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