SECTION VII

ANNEXURES

Product preparation

Page 231

The products were prepared using traditional methods and the recipes are

given below –

Rice (1/2 cups) + Urad dhal (1/2 cups) + Pearl millet (2 cups) + Methi seeds (1/2 tsp)

Soak for 2 – 3 hr

Grind into batter

Ferment overnight

Pour into dosa

Preparation of Dosa

Roasted Pearl millet flour + water

Make small balls

Pat them into round shaped circles

Bake on a flat pan

Preparation of Roti

Roasted Pearl millet flour

Sprinkle salt water to wet the flour (1% salt solution)

Add grated coconut

Steam for 10 min

Serve with sugar to taste

Preparation of Puttu

Product preparation

Page 232

Pearl millet flour (150g) + fat (50 g)

Roast till done

In a bowl, add powdered Sugar (75 g) and cardamom (1 tsp) to warm flour

Make them into balls

Preparation of Ladoo

Pearl millet flour (100g) + fat (50 g)

Roast, stir continuously

Add powdered sugar (50 g) and cardamom (1 tsp)

Pour it onto a greased plate

Bring it to room temperature

Cut into cubes

Preparation of Burfi

Roasted Pearl millet (100g)

Add fat (50g), sugar (50g), vanilla powder (2 g)

Creamed together at high speed (170 rpm, 15 min)

Sheet to 10mm thickness

Cut into circular shape and baked at 200oC for about 20 min

Preparation of Cookies

Product preparation

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Pearl millet (40g) + refined wheat flour (60)

Add yeast mixed with some sugar

Make into dough

Cover the dough with wet cloth and ferment

Bake at 2000C for about 30 min

Preparation of Bun

Pearl millet (40g) + refined wheat flour (60)

Add fat (50g) Sugar (50g) and mix well

Eggs (2 Nos)

Mix well

Pour into a greased tray

Bake 2000C for about 30 min

Preparation of Cake

Product preparation

Page 234

Products Prepared from Pearl millet

I. DOSA

Control (Rice) Kalukombu MRB

II. ROTI

Control (Rice) Control (Ragi) Kalukombu MRB

III. PUTTU

Control (Rice) Control (Ragi) Kalukombu MRB

IV. BURFI

Control Kalukombu MRB

Product preparation

Page 235

V. LADOO

Control Kalukombu MRB

V. BUN

Control Kalukombu (40%) MRB (40%)

VI. CAKE

Control Kalukombu MRB

Control Kalukombu MRB

Product preparation

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FLOW CHART FOR PREPARATION OF COOKIES IN LARGE SCALE

Step 1: Roast pearl millet flour Step 2: Cream flour, fat and sugar at high

speed (170rpm, 15min)

Step 3: Make into dough Step 4: Roll the dough into small

circular shaped cookies

Step 5: Bake at 200oC for about 20 min

COOKIES

Control Kalukombu MRB

Score Card

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Score Card for Evaluation of food products

Name: Date:

Sample Color Flavor Texture Taste Overall

acceptability

K

M

C

Rating:

9 – Like Extremely

8 – Like Very Much

7 – Like moderately

6 – Like Slightly

5 – Neither like nor dislike

4 – Dislike slightly

3 – Dislike moderately

2 – Dislike very much

1 – Dislike Extremely

Score Card

Page 238

S. C. No. 756 DEPARTMENT OF SENSORY SCIENCE, CFTRI

PROFILE OF COOKIES

Name: ___________ Date:___________

• Taste the given samples and indicate intensity of perceived attributes by marking on the line at appropriate place.

• Cleanse your palate with water in between samples.

COLOUR & APPEARANCE Brown ---- | ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ---- | ----

Light Dark TEXTURE

Crisp ---- | ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ---- | ---- Low High

Crumbly ---- | ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ---- | ---- Low High MOUTHFEEL

Dry ---- | ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ---- | ----

Low High Powdery

---- | ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ---- | ---- Low High AROMA

Vanilla ---- | ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ---- | ---- Low High Baked Cereal ---- | ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ---- | ---- Low High

Stale ---- | ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ---- | ----

Low High

Rancid ---- | ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ---- | ---- Low High TASTE

Sweet ---- | ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ---- | ---- Low High

Any other ---- | ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ----- . ---- | ---- Low High

OVERALL QUALITY ---- | ----- . ----- . ----- . ----- . ----- . ----- . --|-- . ----- . ----- . ----- . ----- . ----- . ---- | ---- Very Poor Fair Very Good Comments: Signature

Score Card

Page 239

PROFORMA FOR EVALUATION OF BUN Name: Date:

Parameters Sample numbers

1 2 3

Crust

Color

Shape

Symmetry

Crumb

Color

Grain

Grain score

Texture

Eating quality

Overall quality

Quality description

Desirable Undesairable

Crust

Color Golden brown Dark brown, pale brown

Shape Normal Uneven flat

Symmetry Symmetrical Overlapping or with low

ends

Crumb

Colour Creamish whilt Brownish while, brown, dull

Grain Fine, uniform, thin cells Thick cells

Grain score ≥ 5 ≤ 4

Texture Soft Hard

Eating quality Typical Foreign

Rating Excellent – 7 Satisfactory – 4

Very good – 6 Fair – 3

Good – 5 Poor – 2

Very poor - 1

List of Publications

Page 240

Publications related to Ph.D:

1. P. Florence Suma & Asna Urooj (2011), Nutrients, antinutrients & bioaccessible

mineral content (in-vitro) of pearl millet as influenced by milling, J Food Sci

Technol, DOI 10.1007/s13197-011-0541-7

2. P. Florence Suma & Asna Urooj (2011), Pearl millet (Pennisetum typhoideum):

Nutrients, Antinutrients & Mineral bioaccessibility as influence by wet & dry

heat treatments, Inter J Biomedical Res Analysis, 2 (5), 31 – 36.

3. P. Florence Suma & Asna Urooj (2011), Influence of germination on

bioaccessible iron and calcium in pearl millet (Pennisetum typhoideum), J Food

Sci Technol, DOI: 10.1007/s13197-011-0585-8.

4. P. Florence Suma & Asna Urooj (2011), Influence of Processing on Dietary

Fiber, Tannin and in Vitro Protein Digestibility of Pearl Millet, Food Nutr Sci, 2,

895-900, DOI:10.4236/fns.2011.28122.

Others:

1. P. Florence Suma & Asna Urooj (2010). Antioxidant activity of extracts from

foxtail millet (Setaria italica). J Food Sci Technol, DOI: 10.1007/s13197-011-

0300-9.

Poster presentation:

1. Nutritional quality of Foxtail millet (Setaria italica) and its utilization in food

formulation, Florence Suma P. and Asna Urooj, International Symposium on

Emerging and Novel Food Processing Technologies – 2007, held at DFRL,

Mysore, India (2007).

2. Antioxidant activity of extracts from foxtail millet (Setaria italica), Florence

Suma P. and Asna Urooj, National symposium on Bioactive Molecules from

Discovery to Industry, held at Dept. of Studies in Biochemistry, University of

Mysore, Mysore, India (2009).

3. Influence of selected processing methods on dietary fiber & invitro protein

digestibility of pearl millet (Pennisetum typhoideum)” Florence Suma P. and

Asna Urooj, Nutrition Society of India (NSI), Mumbai, India (2010).

4. Pearl millet (Pennisetum typhoideum) mineral bioavailability and antinutrients as

influenced by selected processing methods” Florence Suma P. and Asna Urooj,

Nutrition Society of India (NSI), Mumbai, India (2010).