Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi-110 001, India
*Corresponding Author: Krati Goel, Department of Food and Nutrition, Lady Irwin College, University of Delhi, New Delhi-110 001, India, Email: goelkrati.22@gmail.com
Online published on 12 April, 2021.
Vermicelli is a traditional Indian food product, commonly known as ‘Sewai’ or ‘Jave’. The present study aims at the value addition of vermicelli enriched with iron and beta-carotene.
Barnyard millet flour (BMF) and rice flour (RF) along with malt flour from whole green gram, carrot powder, fenugreek powder and xanthan gum (XG) are used to develop nutritionally enriched barnyard millet vermicelli (BMV). Response Surface Methodology (RSM) was employed to optimize the formulation by analyzing the effect of BMF, RF and XG levels on the sensory attributes like hardness, stickiness, color, flavor and masticability.
Results revealed that the independent variables have a significant effect on the dependent variables. The moisture, protein, ash, fat and carbohydrate content in optimized product was found to be 6.40%, 10.07%, 1.44%, 1.72% and 80.31% respectively. The optimized product is nutritionally enriched having 3.81mg/100g of iron and 1039μg/100g of beta-carotene present in it.
Barnyard millet flour, Response surface methodology, Rice flour, Xanthan gum
