Optimization and Shelf-Life Evaluation of Pearl Millet Based Halwa Dry Mix
Optimization and Shelf-Life Evaluation of Pearl Millet Based Halwa Dry Mix作者机构：Food Grains and Oilseeds Processing Division Central Institute of Post Harvest Engineering and Technology Ludhiana 141004 Punjab India Dairy Technology Division National Dairy Research Institute Karna1132001 Haryana India
出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)
年 卷 期：2011年第1卷第4期
页 面：313-322页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 09[农学] 0901[农学-作物学] 0836[工学-生物工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 083203[工学-农产品加工及贮藏工程]
主 题：Pearl millet hydrothermal treatment anti-nutritional factor halwa rehydration ratio.
摘 要：Indian traditional sweet dish i.e. halwa was developed from pearl millet grains. Pearl millet grains （Pennisetum typhoides var. PHB-2168） were steamed for 20 min at 1.05 kg cm^2 in order to minimize lipase activity, total phenols, phytic acid and tannins content. Steamed grains were dried （12 ± 0.5% moisture content）, pearled, milled, sieved through sieve opening size of 0.234 mm and were used for study. Central composite rotatable design （CCRD） with three independent variables i.e. vanaspati, sugar and water for rehydration were used to design the experiments. Sensory responses and rehydration ratio were used to study the individual and interactive effects of variables. Sensory score for colour varied from taste 6.3-7.9, mouth feel 6.4-7.8, overall acceptability （OAA） 6.5-7.9 and rehydration ratio （RR） from 1.4 to 2.3. All the responses fitted into quadratic equation with R2 〉 0.80. Halwa dry mix was also evaluated for stability in polyethylene pouches at ambient conditions and the peroxide and free fatty acids value were 21.35 meqO2 kg^-1 fat, 0.55% （oleic acid）, respectively after 6 months of storage. Based on compromise optimization, optimum levels of the ingredients recommended with 86.4% desirability were： vanaspati 38.6 g 100 g^-1 pearl millet semolina （PMS）, sugar 88.7 g 100 g^-1 PMS and water for rehydration 151 mL 100 g^-1 dry mix.
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