Effects of popping on the nutrient availability of little millet
Authors: Kapoor, P, V Orsat
Description: Food industries are directing their focus towards the development of functional foods and food ingredients. Several ancient grains such as kamut, millet and sorghum are being reintroduced as a source of functional nutrients. Millets are minor cereals which have high nutritional value, are non-glutinous and are easily digestible. In spite of this, their consumption is limited. This could be attributed to their non-availability in ready-to-eat or ready-to-use foods. Processing of millets to incorporate them in ready-to-eat foods can increase their nutritional value, availability and economic value. Thermal processing can improve the bioavailability of certain vitamins and minerals and also help in lowering the water activity thus, preventing the growth of microorganisms. Thermally processed foods also have better organoleptic properties. One interesting method of thermal processing is popping. Popping enhances the carbohydrate and protein digestibility by inactivating some of the enzymes and enzyme inhibitors. Popping also improves the color, appearance, aroma and taste of the processed food commodity. In the current research, the popping quality of little millet (Panicum sumatrense) and the effect of popping on the nutrient composition and the functional properties of the millet have been studied.
Keywords: little millet, thermal processing, nutrional quality, popping
Technical field: technical_fields_app4
Session name: Food and bioprocess engineering