Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/199172
Title: Formulation of micronutrient fortified baked products utilizing millets
Researcher: Changmei Shadang
Guide(s): Dorothy Jaganathan
Keywords: Micronutrient
fortification
baked products
University: Avinashilingam Deemed University For Women
Completed Date: 13.04.2016
Abstract: Millets are a group of small seeded cereal crops or grains, widely grown newlinearound the world for food and fodder. The objective of the study was to find out the awareness of millets in newlineboth urban and rural population, and to develop zinc and folic acid fortified baked product of millets. A newlineconsumer survey was carried out where 500 households in Coimbatore both urban and rural areas were newlineselected for the study. Cookies and cakes were prepared using whole wheat flour and refined flour as a newlinecontrol. The millet flour was mixed with whole wheat flour and refined flour at different percentage 50, 75 newlineand 100 percent. Sensory characteristics of developed baked products were evaluated for different sensory newlineattributes by a panel of trained twenty five panelists. The nutrient and micronutrients analysis was carried newlineout .From the developed millet cookies, micronutrient analysis was done and the less content of newlinemicronutrient was fortified. Experiments performed for achievement of bakery products fortified with zinc, newlinefolic acid, vitamin B2 ( Riboflavin), Vitamin B12( Cobalamine) were carried out. Hence, there is a newlinerelationship regarding the awareness of millets between the urban and rural population. It was observed newlinecakes with Kodo millet (100%) was highly acceptable by all the panel members. The overall acceptability newlineto be mentioned by the panel members was Cholam at (100%) compared to all the millet based cookies. newlineThe cookies fortified with vitamin B12 (cobalamine) scored the highest in overall acceptability; zinc and newlinefolic acid fortified cookies too had a good scoring. After fortification, the result was found satisfactorily. newlineTherefore, the developed millet cakes ,cookies and fortified cookies can be fortified with micronutrients, newlinecan be promoted and commercialized to reach out to the public and improved the health status of the budding future generation.
Pagination: 207 p.
URI: http://hdl.handle.net/10603/199172
Appears in Departments:Department of Food Service Management and Dietetics

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01. title.pdfAttached File110.66 kBAdobe PDFView/Open
02. certificate.pdf114.95 kBAdobe PDFView/Open
03. acknowledgement.pdf125.76 kBAdobe PDFView/Open
04. contents.pdf115.64 kBAdobe PDFView/Open
05. list of tables, fifures & plates.pdf123.47 kBAdobe PDFView/Open
06. chapter 1.pdf194.56 kBAdobe PDFView/Open
07. chapter 2.pdf343.97 kBAdobe PDFView/Open
08. chapter 3.pdf3.58 MBAdobe PDFView/Open
09 chapter 4.pdf982.49 kBAdobe PDFView/Open
10. chapter 5.pdf218.4 kBAdobe PDFView/Open
11. bibliography.pdf209.12 kBAdobe PDFView/Open
12 appendices.pdf313.18 kBAdobe PDFView/Open
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