Downloads: 164 | Views: 179
Research Paper | Food Science | India | Volume 7 Issue 2, February 2018
Processing of Thalipeeth Flour-Blend from Various Cereal-Pulse Malt Flour and Its Quality Evaluation during Storage
Ranjeet Chunilal Kokani  | T. V. Ranganathan
Abstract: Thalipeeth is Maharashtrian ethnic food which is usually consumed during snack with curd or ghee. It is made by combination of pulses and cereals which provide nutritionally balance amount of nutrient and protein. Malting is process which improves the minerals and vitamins such as B1, B2 B6, folic acid and vitamin C and reduces anti nutritional factors like phytate, tannins and oxalates. In this study flours of wheat, rice, Bengal gram dhal, black gram dhal sorghum, soybean and ragi (malted) was taken in equal proportion ( i. e.1111111), thalipeeth was made with the traditional method and packed in to standy pouches and kept under ambient condition i. e. at 25 C+/-2 and at frozen condition i. e. - 4C+/-2. The storage study was conducted for 60 days From the study, it is concluded that the quality of ready to eat thalipeeth at ambient as well as at frozen condition were found to be remained in good condition till the last day of analysis (60h day) with respect to the quality characteristics like sensory, microbial and proximate parameters. However, the frozen product was highly superior in terms of high moisture retention and other quality parameters as compared to ambient stored sample. There were no significant difference observed during 60 days of storage study and therefore, this can be serving as good RTE product for people and it can be consumed at any time either after heating or as such after opening the packet.
Keywords: Thalipeeth, Malting, combination of pulses and cereals, ambient condition, frozen condition, standy pouches
Edition: Volume 7 Issue 2, February 2018,
Pages: 922 - 929
Similar Articles with Keyword 'Malting'
Research Paper, Food Science, Nigeria, Volume 7 Issue 11, November 2018Pages: 1689 - 1691
Evaluation of the Physico - Chemical Properties of Acha (Digitaria Exilis) for the Beverage Industries in Nigeria
Bulus  | Daniel Sadiq Mnifst
Downloads: 128 | Weekly Hits: ⮙1 | Monthly Hits: ⮙1
Research Paper, Food Science, India, Volume 5 Issue 10, October 2016Pages: 1572 - 1576
Changes in Phytate Content of Newly Released wheat Varieties during Different Processing Methods
Neera Parmar | Dr. Saroj Dahiya