期刊名称：Asian Journal of Agricultural Extension, Economics & Sociology
电子版ISSN：2320-7027
出版年度：2014
卷号：4
期号：3
页码：259-265
DOI：10.9734/AJAEES/2015/12701
出版社：Sciencedomain International
摘要：Two types of ready- to- use (RTE) amylase rich malted mixes (ragi or wheat mixed with green gram) were formulated and laddu, roti, kheer and porridge were suitably prepared and analyzed for overall acceptability. The results of organoleptic evaluation rated between very poor (1) to very good (5) for all the sensory attributes such as appearance, colour, flavor, texture and overall acceptability were measured. The results of physical parameters reveal that malting decreased grain length, width, kernel weight (0.45to 19.0g), volume (0.50 –31.2 ml), hardness (1.12 to 5.9 kg/cm2) and reduced the bulk density. Wheat malted mix had significantly higher (P<0.05) fat (2.27 g), carbohydrate (98.0 g) and calorie (396 kcal) content. Significantly higher (P<0.05) calcium (440 mg), thiamine (0.7 mg) and riboflavin (0.9 mg) content was observed in ragi malted mix compared to native and germinated grains. When compared to the native grains and malted mixes germinated green gram had significantly higher protein (33.0 g), fiber (11.5 g), iron (8.0 g) and vitamin C (157.8 mg) content.
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