Research
Title : | Development of Blended Products by Improvising the Functional Propoerties and Nutrient Bioavailability of Millets |
Area of research : | Agricultural Sciences |
Focus area : | Food and Nutrition |
Principal Investigator : | Dr. Ila Joshi, The IIS University, Jaipur, Rajasthan (302020) |
Timeline Start Year : | 2024 |
Timeline End Year : | 2027 |
Contact info : | ila.joshi@iisuniv.ac.in,gargi.saxena@iisuniv.ac.in mani.singh@iisuniv.ac.in |
Equipments : | Extruder ( Rs.182900.00 ) , Extruder ( Rs.0.00 ) , Extruder ( Rs.0.00 ) , Digital weighing Balance ( Rs.4500.00 ) , Digital weighing Balance ( Rs.0.00 ) , Digital weighing Balance ( Rs.0.00 ) , Food Packaging and sealing machine ( Rs.10000.00 ) , Food Packaging and sealing machine ( Rs.0.00 ) , Food Packaging and sealing machine ( Rs.0.00 ) , Vacuum Oven ( Rs.21240.00 ) , Vacuum Oven ( Rs.0.00 ) , Vacuum Oven ( Rs.0.00 ) , Atta Chakki ( Rs.15100.00 ) , Atta Chakki ( Rs.0.00 ) , Atta Chakki ( Rs.0.00 ) , Desktop Computer ( Rs.15400.00 ) , Desktop Computer ( Rs.0.00 ) , Desktop Computer ( Rs.0.00 ) , Refrigerator ( Rs.9810.00 ) , Refrigerator ( Rs.0.00 ) , Refrigerator ( Rs.0.00 ) , Baking Oven ( Rs.22400.00 ) , Baking Oven ( Rs.0.00 ) , Baking Oven ( Rs.0.00 ) |
Details
Executive Summary : | The project aims to study the nutritional significance of millets, a small grain with numerous health benefits. Millets complement legumes, have high bioactive compounds, and are low glycemic index food. They contain carotenoids, phenols, proteins, vitamin E, and tannins. The project will involve six phases: procurement, pre-processing, functional properties assessment, product development, sensory evaluation, shelf life analysis, and raising awareness about millets' nutritional significance. The project will also conduct sensory evaluation and shelf life analysis. The purpose is to develop millet-based recipes for various food categories, including extruded products, ready-to-eat meals, snacks, semi-perishable snacks, baked products, soups, beverages, sweets, traditional Rajasthan recipes, Indian breads, pan cakes, and nutribars. The flours will be blended with cereals, pulses, legumes, fruits, vegetables, and their peels/seeds to improve nutritional quality and palatability. The final products will be evaluated by 80-100 consumers for mass acceptability. The nutritive value of the developed products will be calculated using IFCT, 2017. The project will also involve outreach, networking, and commercialization. The project's novelty and uniqueness include developing novel recipes using millets and promoting millet-based recipes. |
Co-PI: | Dr. Gargi Saxena, IIS University, Jaipur, Rajasthan (302020), Dr. Mani G Singh, IIS University, Jaipur, Rajasthan (302020) |
Total Budget (INR): | 22,85,950 |
Organizations involved
Implementing Agency : | The IIS University, Jaipur, Rajasthan Funding Agency :Department of Science and Technology (DST) | |