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Optimisation of multigrain seera from sorghum, green gram and finger millet: effect of ingredients on functional, structural and thermal properties (Record no. 129912)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01877nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241026b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sameer Ahmad |
| 245 ## - TITLE STATEMENT | |
| Title | Optimisation of multigrain seera from sorghum, green gram and finger millet: effect of ingredients on functional, structural and thermal properties |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p471-480 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Seera, is a traditional Indian fermented food, has high carbohydrate and reducing sugar content, however, lacks functional components like antioxidant properties. The present study aims to optimize and evaluate the multigrain seera with added values. The optimization of seera was made using mixture design, with green gram (X1, 15–30%), sorghum (X2, 15–25%) and finger millet (X3, 5–10%) as independent variables. The responses checked were total phenolic content (Y1), protein content (Y2) and overall acceptability (Y3). The optimum run with green gram (25.58%), sorghum (15%) and finger millet (9.41%) resulted in TPC (1.2 ± 0.12 mg GAE/g), protein content (11.40 ± 0.10 g) with overall acceptability (8.32 ± 0.30). The optimized multigrain seera depicted higher fibre (4.23 ± 0.08%), ash (1.90 ± 1.1%) and protein (11.40 ± 0.10%) than the control seera. The rheological properties of seera depicted shear thinning and elastic behaviour. Texture profile analysis showed that cohesiveness (0.415 ± 0.01) increased significantly (along with decreased springiness (0.251). Morphology of seera showed broken and deformed starch granules with few cracks due to fermentation phenomena that leads to superficial corrosion. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Multigrain ">Multigrain </a> |
| -- | <a href="Seera ">Seera </a> |
| -- | <a href="Antioxidant properties ">Antioxidant properties </a> |
| -- | <a href="Functional food">Functional food</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110105 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP336 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 26/10/2024 | JP336.6 | 26/10/2024 | 26/10/2024 | Journal Article |