Walde S G, Verma Shivangi, Khan Mahejibin, Mishra B N
Department of Flour Milling, Baking and Confectionary Technology, CFTRI, Mysore, India.
Department of Microbiology and Fermentation Technology, CFTRI, Mysore, India.
J Food Sci Technol. 2023 Feb;60(2):528-537. doi: 10.1007/s13197-022-05635-6. Epub 2022 Dec 24.
Present studies were carried out to find the effect of different multigrain viz., finger millet, foxtail millet and little millet on . The multigrain powder was blended in whole wheat flour. composite flour was studied for nutritional, rheological, gluten, sedimentation value, falling number and compared with regular wheat flour. Flaxseed and soybean were blended with barley, , spices for inner composite stuffing and samples were evaluated for proximate analysis. Shelf life studies of were assessed for 1 month at room temperature 25 ± 2℃ and freezer at 4℃. This research work explores with the aim to have benefits of multifunctional ingredients for the improvement of to have a healthy product; and increase the popularity of all over India to make it a commercially important product because of the incorporated multifunctional ingredients. The RDA calorie for human can be met with 4-5 per day.
目前开展了多项研究，以探究不同的多谷物（即黍、粟和稗）对……的影响。将多谷物粉与全麦面粉混合。对复合面粉进行了营养、流变学、面筋、沉降值、降落数值等方面的研究，并与普通小麦粉进行了比较。将亚麻籽和大豆与大麦、……、香料混合用于内部复合馅料，并对样品进行了近似分析。在室温25±2℃和4℃的冰箱中对……进行了为期1个月的货架期研究。这项研究工作旨在探索利用多功能成分的益处来改善……，从而获得健康产品；并在全印度提高……的知名度，使其成为具有商业重要性的产品，因为其中加入了多功能成分。每天食用4至5份……即可满足人类的推荐膳食摄入量热量。
