Studies on Preparation of Finger Millet Vermicelli and effect of Guar Gum on Chemical and Sensory Characteristics

Author: A.M. Swami, S.K. Sadawarate, B.M. Patil, A.R Sawate., R.B. Kshirsagar and S.S. Wandhekar

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Abstract

Most of the consumers demand convenience food, ready to eat snacks or food which add to bulk and satisfy their appetite. The diet consumed by a vast majority of people is deficient in nutrients like proteins, minerals. Therefore, one of the great challenges is to develop inexpensive foods that are nutritionally superior and at the same time highly acceptable to intended consumer. In the present investigation, the technology was developed to standardize the process for preparation of finger millet fortified vermicelli incorporated with guar gum. Vermicelli is an extruded product commercially prepared using refined whole wheat flour. From previous years, vermicelli has been prepared from refined wheat flour which is high in gluten, which causes gluten intolerance. To overcome this problem of gluten intolerance, the utilization of finger millet in vermicelli will help to solve such a problem. Regarding the health benefits of finger millet, formulated vermicelli will be a good source of c

Keywords

Finger millet fortification, vermicelli, Guar gum, chemical composition, sensory properties.

Conclusion

From the present investigation it was concluded that finger millet fortified vermicelli prepared with incorporation of guar gum had good nutritional and sensory quality attributes. It was also concluded that sample TG3 got highest score for overall acceptability and it was taken for further analysis.

References

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How to cite this article

Swami, A.M., Sadawarate, S.K., Patil, B.M., Sawate, A.R., Kshirsagar, R.B and Wandhekar, S.S. (2021). Studies on Preparation of Finger Millet Vermicelli and effect of Guar Gum on Chemical and Sensory Characteristics. Biological Forum – An Internationa