Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141 004 Punjab India.
J Food Sci Technol. 2014 Jun;51(6):1110-7. doi: 10.1007/s13197-012-0616-0. Epub 2012 Jan 21.
Upma, a popular breakfast of southern India, traditionally made from wheat, was prepared using pearl millet semolina (PMS). Prior to preparation of semolina, pearl millet grains were hydro-thermally treated to reduce anti-nutritional factors and inactivate lipase activity. Hydrothermal treatments (soaking up to moisture 30 ± 2%, steaming 1.05 kg cm(-2), 20 min) reduced the anti-nutritional factors significantly (p ≤ 0.05). No lipase activity was detected after steaming. Central composite rotatable design (CCRD) with three independent variables i.e. vanaspati (vegetable fat), citric acid 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 taste varied from 6.5 to 8.1, mouth feel 6.7-8.0, overall acceptability 6.7-8.1 and rehydration ratio from 2.4 to 3.3. Based upon the experiments, the optimized level of ingredients was: vanaspati 46.5 g 100 g(-1) PMS, citric acid 0.17 g 100 g(-1) PMS and water for rehydration 244.6 ml 100 g(-1) dry mix with 98.5% desirability. The prepared upma mix was monitored for peroxide value, free fatty acids and thiobarbituric acid value as well as sensory quality during storage and was found stable for 6 months at ambient conditions (20-35 °C) in poly ethylene pouches (75 μ).
印度南部一种受欢迎的早餐食品 Upma，传统上由小麦制成，现在改用珍珠 millet semolina（PMS）制作。在制作 semolina 之前，需要对珍珠 millet 谷物进行水热处理，以降低抗营养因子的含量并使脂肪酶失活。水热处理（浸泡至水分 30±2%、蒸汽压力 1.05 kg cm(-2)、20 分钟）显著降低了抗营养因子的含量（p≤0.05）。蒸汽处理后未检测到脂肪酶活性。采用三因素中心复合旋转设计（CCRD），即植物油（vanaspati）、柠檬酸和复水用水，设计实验。感官评分和复水比用于研究变量的单独和交互作用。口感的感官评分从 6.5 到 8.1，口感从 6.7 到 8.0，整体可接受性从 6.7 到 8.1，复水比从 2.4 到 3.3。根据实验，优化的成分水平为：PMS 每 100 克添加 46.5 克植物油、0.17 克柠檬酸和 244.6 毫升水，复水率为 98.5%。制备的 Upma 混合物在储存过程中监测过氧化值、游离脂肪酸和硫代巴比妥酸值以及感官质量，在聚乙稀袋（75 μ）中，在环境条件（20-35°C）下可稳定保存 6 个月。
