Development and Shelf-Life Evaluation of Functional Rabadi (A Fermented Pearl Millet Product) by Incorporation of Whey
DOI:
https://doi.org/10.21048/ijnd.2018.55.3.17874Keywords:
Rabadi, Pearl millet, functional food, whey, response surface methodology, traditionalAbstract
Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum L.) (PM) flour with buttermilk is a traditional popular beverage of North – Western states of India. A process for PM based Rabadi using fermented whey was attempted. Fermented whey and PM flour was mixed before fermentation and amount of flour, whey and temperature of fermentation were determined using Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD). The product developed using 50 g PM flour, 660 ml fermented whey incubated at 37.5 oC temperature gave the most acceptable product on the basis of sensory evaluation. The standardized product was packed in indigenous pouches and stored at 4oC and 10 oC. The shelf life of the product was 8 days at 4 oC and 5 days at 10 oC respectively.Downloads
Metrics
Downloads
Published
How to Cite
Issue
Section
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).
Accepted 2018-07-04
Published 2018-07-05
References
Erzen, N., Kac, M. and Pravst, I. Perceived healthfulness of dairy products and their imitations: Nutrition expert's perspective. Agro. Fd. Ind. Hi Tech., 2014, 25(6), 24-27.
Mani, U., Prabhu, S., Damie, S. and Mani, I. Glycemic index of some commonly consumed foods in Western India. Asia Pac. J. Clin. Nutr., 1993, 2, 11-14.
Sarkar, P., Kumar, L.D.H., Dhumal, C., Panigrahi, S.S. and Choudhary, R. Traditional and ayurvedic foods of Indian origin. J. Ethn. Fds., 2015, 2, 97-109
Gupta, V.K. Overview of Production, Processing and Utilization of Dairy By- product In Compendium on Technological Advances in the Utilization of Dairy By–products. Short Course Organized by Centre of Advanced Studies, Dairy Technology Division, NDRI, Karnal, India, 2008.
Jelen, P. Whey: composition, properties, processing and uses, In: Frncic, F.J.Edn, Encycl.
Fd. Sci. Technol., 2002, 4, 2652-2661, New York.
Krissansen, G.W. Emerging health properties of whey protein and their clinical implication. J. Nutr., 2007, 26(6), 7135-7235.
Foegeding, E.A., Davis, J.P., Doucet, D. and Mcguffey, M.K. Advances in modifying and understanding whey protein functionality. Trends. Fd. Sci. Technol., 2002, 13, 151–159.
Tunick, M.H. Whey Protein Production and Utilization. In: Onwulata C.I and Huth, P.J. editors. Whey Processing, Functionality and Health Benefits. Ames, IA: Blackwell Publishing and IFT Press; 2008, 169-184.
Foegeding, E.A. and Luck, P.J. Whey Protein Products. In: Encycl.Dairy Sci., 2003, 1957– 1960. Roginski, H., Fuquay, J.W. and Fox P.F. Edn. New York, NY: Academic Press.
AACC Approved methods of the American Association of Cereal Chemists, 10 th Edn., Washington DC, 2000.
AOAC. Official methods of analysis of AOAC Int. Vol.11 16th Edn, Virginia USA, 1995.
Stone, H., Sidel, J., Oliver, S., Woosley, A. and Singleton, R.C. Sensory evaluation by quantitative descriptive analysis. Fd. Technol., 1974, 28(11), 24–34.
Yadav, D.N., Sharma, G.K. and Bawa, A.S. Optimization of soy-fortified instant sooji halwa mix using response surface methodology. J. Fd. Sci. Technol., 2007, 44, 297–230.
Shah, A.P. Studies on Antioxidant Potent of Fruit- Whey Beverages. M.Sc Thesis submitted to National Dairy Research Institute, Karnal, 2008.
Modha, H. and Dharam Pal. Optimization of Rabadi-like fermented milk beverage using pearl millet J. Fd. Sci. Technol., 2011, 48(2), 190–196.
Khetarpaul, N. and Chauhan, B.M. Effect of fermentation on protein, fat, minerals and thiamine content of pearl millet. Plant. Fds. Hum. Nutr., 1989, 39, 168-178.
Gupta, M., Khetarpaul, N. and Chauhan, B.M. Preparation, nutritional value and acceptability of barley rabadi – An indigenous fermented food of India. Plant Fds. Hum. Nutr., 1992, 42, 351–358.
Gupta, V. and Nagar, R. Physico-chemical and acceptability of rabadi (a fermented soya flour product) as affected by cooking and fermentation time. Int. J. Fd. Sci. Technol., 2008, 43(5), 939-943.