干旱区生态环境知识资源中心(Arid): Process optimization of pearl millet-based fermented beverage components using response surface methodology and evaluation of its physicochemical parameters

Arid

DOI	10.1007/s13197-024-05926-0
	Process optimization of pearl millet-based fermented beverage components using response surface methodology and evaluation of its physicochemical parameters
	Neeru; Choudhary, Prasun; Dhewa, Tejpal; Kumar, Ashwani
通讯作者	Dhewa, T ; Kumar, A
来源期刊	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN	0022-1155
EISSN	0975-8402
出版年	2024
卷号	61 期号:8 页码:1557-1568
英文摘要	The majority of millets are produced in India, particularly pearl millet, which is more nutritious than both wheat and rice. Native to India, the north-western semi-arid region produces rabadi, a natural dairy beverage made from cereal and fermented by lactic acid bacteria. The three components of rabadi viz. pearl millet, buttermilk and deionized water were optimized by using Design Expert software trial version13.0.12.0. Rabadi was processed by using the traditional technique i.e., the three components were mixed in sterile conditions and fermented for 4 h at 37 degrees C and then cooked for 7-8 min at high flame and finally boiled. Parameters such as pH, viscosity, ash, moisture, total solids, antioxidants, total phenols, tannins, suspension stability, titratable acidity, total sugars, and reducing sugars were analysed for all 16 runs predicted by the software. 6.83 g of pearl millet, 42.44 ml of buttermilk, and 50.72 ml of deionized water were predicted to be the best formulation of rabadi, when using the set goal of maximizing the antioxidants, total phenols and minimizing the tannins. FTIR analysis was also carried out, after the final concentration optimization, to confirm the presence of phenolic compounds, antioxidants, carbohydrates, proteins and fatty acids.
英文关键词	Pearl millet Rabadi Fermentation Nutritional properties FTIR analysis
类型	Article
语种	英语
收录类别	SCI-E
WOS记录号	WOS:001152211300001
WOS关键词	PHYTIC ACID ; RABADI ; INVITRO ; PROTEIN ; FOOD ; DIGESTIBILITY ; TEMPERATURE ; MINERALS ; PROFILE ; STARCH
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/404510
推荐引用方式 GB/T 7714	Neeru,Choudhary, Prasun,Dhewa, Tejpal,et al. Process optimization of pearl millet-based fermented beverage components using response surface methodology and evaluation of its physicochemical parameters[J],2024,61(8):1557-1568.
APA	Neeru,Choudhary, Prasun,Dhewa, Tejpal,&Kumar, Ashwani.(2024).Process optimization of pearl millet-based fermented beverage components using response surface methodology and evaluation of its physicochemical parameters.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,61(8),1557-1568.
MLA	Neeru,et al."Process optimization of pearl millet-based fermented beverage components using response surface methodology and evaluation of its physicochemical parameters".JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 61.8(2024):1557-1568.