Development of Barnyard Millet Based Products, their Acceptability and Nutritional Composition

Barnyard millet is one of the hardest millet. The grains can be used as food and can be cooked similar to rice. The carbohydrate content is low and slowly digestible. This property makes the barnyard millet a natural designer food. The objective of the present investigation was to develop barnyard millet based products and to determine their nutrient composition. A total of seven products using barnyard millet, viz., fruit cake, paddu, instant dosa, puliyogare, gulab jamun, nutri bar and maddurvada were developed. Three of the above products were analysed for nutritional composition, while for remaining the nutritional value was computed for developing a nutrient database. All the prepared products were subjected to sensory analysis by 30 untrained panel members for evaluating the acceptability. Sensory analysis of all millet incorporated products showed that they were acceptable in comparison to control products prepared with traditional cereals. Nutritional composition of millet-based products was similar to control products for macronutrients and showed a higher content of micronutrients. Maddurvada was a baked product with a lesser fat content than the commercial fried product. Puliyogare prepared using only millet was found to be highly acceptable and was nutritionally superior. The sensory parameter of instant dosa prepared with millet was also acceptable. The study showed that preparation of various traditional products using barnyard millet did not affect the sensory parameters; hence, its use can be promoted for health benefits.

UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption

Faba beans have a short shelf life which is even reduced after fresh-cut processing mainly due to browning and dehydration. In that sense, the effects of a UV-C treatment (3 kJ m−2), compared with non-exposed beans (CTRL), were studied on the sensory and microbial quality, and bioactive and anti-nutritional content of fresh-cut faba beans (cv. Muchamiel) during storage at 5 ℃. The effect of a domestic microwaving (3 min, 900 W) on bioactive and anti-nutritional compounds of fresh seeds prior to consumption at each sampling time was also studied. UV-C treatment extended the fresh-cut faba bean shelf life from 7 to 10 days with browning score (the main sensory parameter adversely affected) of 8 and 1 log unit lower than CTRL at day 10. UV-C did not negatively affect the total antioxidant capacity of samples during storage. The phytic acid and raffinose contents decreased by 30/40%, respectively, after 10 days, without influence of the UV-C treatment. Microwaving reduced the phytic acid and condensed tannins contents by 30% in those samples stored for up to six days, with low microwaving effect in the last storage days. Nevertheless, UV-C improved the condensed tannins reductions through storage (≈30%) compared with non-irradiated samples.

Consumer preference and acceptance of two Colombian sweet milks: results of a consumer survey

<p>The degree of sensory preference and acceptance of two typical Colombian sweet milk products (Arequipe and Manjar Blanco) were evaluated. Two kinds of tests - preference and acceptance - (Seven-point Hedonic Test) were applied. The judging panel consisted of 76 untrained consumers from Cali. The analyses of the data were done using two statistical tests (Friedman and Wilcoxon). We found that flavor was the sensory parameter that obtained the highest ranking and consumers preferred Arequipe more than Manjar Blanco.</p>