Physicochemical Properties and Microstructure of Ready-To-Eat (RTE) Breakfast Cereal Made from Popped Pearl Millet, Amaranth Grains and Groundnut Powder

Authors

  • Bidhilika M. Sc. FST, Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, India
  • Sunita Mishra Professor, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, India

Keywords:

physicochemical properties, microstructure, RTE breakfast cereal, popped pearl millet, amaranth grains

Abstract

The present study was undertaken to develop ready to eat breakfast cereal from popped pearl millets, popped amaranth grains and groundnut powder. Estimation of physio – chemical properties, minerals and microstructure. The grains used in making this cereal are under utilized and packed with nutrition, groundnut powder adds more protein and taste to the cereal. This cereal is sugar – free and is healthy for the elderly and young children. The grains are gluten free good for celiac patients and rich is iron and zinc good for new mothers and anemic patients. Water absorption capacity is good for it to be soft enough to be eaten by elderly. The water absorption capacity absorbed was 1.75 g/g and bulk density observed was 1.86 g/ml. And a pH of 6.3 checked on the starch of the RTE breakfast cereal.

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Published

06-07-2022

Issue

Vol. 5 No. 6 (2022)

Section

Articles

License

Copyright (c) 2022 Bidhilika, Sunita Mishra

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Bidhilika and S. Mishra, “Physicochemical Properties and Microstructure of Ready-To-Eat (RTE) Breakfast Cereal Made from Popped Pearl Millet, Amaranth Grains and Groundnut Powder”, IJRESM, vol. 5, no. 6, pp. 340–342, Jul. 2022, Accessed: Nov. 21, 2024. [Online]. Available: https://journal.ijresm.com/index.php/ijresm/article/view/2237