Nutritional and functional properties of popped little millet («Panicum sumatrense»)
Notice bibliographique
Résumé
Food industries are focusing energies towards the development of functional foods and food ingredients. Several ancient grains are being used as a source of functional nutrients. Millets are minor cereals which have high nutritional value, are non-glutinous and are easily digestible. In spite of this, their consumption is limited. This could be attributed to their non-availability in ready-to-eat and ready-to-use foods. Processing of millets to incorporate them in ready-to-eat foods can increase their nutritional value, availability and economic value. Thermal processing can improve the bioavailability of certain vitamins and minerals and can also help in lowering the water activity thus, preventing the growth of microorganisms. Thermally processed foods also have better organoleptic properties. One interesting method of thermal processing is popping. Popping enhances the carbohydrate and protein digestibility by inactivating some of the enzymes and enzyme inhibitors. Popping also improves the color, appearance, aroma and taste of the processed food commodity. In the present study, the popping quality of little millet (Panicum sumatrense) and the effects of popping on the nutrient composition and the functional properties of the millet were studied. The popping quality of little millet was optimized with respect to the temperature of the particulate medium and the moisture content of the millet, both of which were found to determine the yield of popping. The optimized conditions for popping little millet were obtained at 16% grain moisture and particulate medium temperature of 260°C. The total protein, crude fat and total ash content of the popped millet was almost equal to that of the native millet. Popping increased the non-resistant starch content of little millet. The availability of total phenolics increased from 225 mg GAE/100g sample (db) in native millet to 661.462 mg GAE/100g sample (db) in popped millet. Popped millet flour (PMF) had a higher oil absorption capacity at room temperature as well as at 140°C and also exhibited higher swelling power and solubility. While the cold paste viscosity of the native millet flour (NMF) was 5.359 X 10^-3 Pa s, that of PMF varied from 1.5 to 7.5 Pa s. NMF had a hot paste viscosity (HPV) of 0.1908 Pa s whereas the HPV of PMF varied from 1.9 to 7.5 Pa s. From the results obtained in the present study, it was deduced that PMF would form pastes of uniform viscosity which would be more stable to heat during cooking and would have a greater shelf-life. It was also confirmed that popped millet flour had the advantage over native millet flour with improved nutrient availability and better functional properties.
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Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,000 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,001 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».