The Indian Journal of Nutrition and Dietetics

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Development and Shelf-Life Evaluation of Functional Rabadi (A Fermented Pearl Millet Product) by Incorporation of Whey


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1 Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varnasi - 221 005, India
     

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Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum L.) (PM) flour with buttermilk is a traditional popular beverage of North – Western states of India. A process for PM based Rabadi using fermented whey was attempted. Fermented whey and PM flour was mixed before fermentation and amount of flour, whey and temperature of fermentation were determined using Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD). The product developed using 50 g PM flour, 660 ml fermented whey incubated at 37.5 °C temperature gave the most acceptable product on the basis of sensory evaluation. The standardized product was packed in indigenous pouches and stored at 4 °C and 10 °C. The shelf life of the product was 8 days at 4 °C and 5 days at 10 °C respectively.

Keywords

Rabadi, Pearl Millet, Functional Food, Whey, Response Surface Methodology, Traditional.
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  • Development and Shelf-Life Evaluation of Functional Rabadi (A Fermented Pearl Millet Product) by Incorporation of Whey

Abstract Views: 287  |  PDF Views: 2

Authors

Amrita Poonia
Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varnasi - 221 005, India
Arti Kumari
Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varnasi - 221 005, India

Abstract


Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum L.) (PM) flour with buttermilk is a traditional popular beverage of North – Western states of India. A process for PM based Rabadi using fermented whey was attempted. Fermented whey and PM flour was mixed before fermentation and amount of flour, whey and temperature of fermentation were determined using Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD). The product developed using 50 g PM flour, 660 ml fermented whey incubated at 37.5 °C temperature gave the most acceptable product on the basis of sensory evaluation. The standardized product was packed in indigenous pouches and stored at 4 °C and 10 °C. The shelf life of the product was 8 days at 4 °C and 5 days at 10 °C respectively.

Keywords


Rabadi, Pearl Millet, Functional Food, Whey, Response Surface Methodology, Traditional.

References