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Year : 2018  |  Volume : 7  |  Issue : 4  |  Page : 61-69

Development of value added vermicelli from malted pearl millet and psyllium husk flours

1 Department of Home Science, Mother Teresa Women's University, Kodaikanal, India
2 Department of Clinical Nutrition and Dietetics, Periyar University, Salem, India

Correspondence Address:
I Cini Ezhilarasi
Department of Home Science, Mother Teresa Women's University, Kodaikanal
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Source of Support: None, Conflict of Interest: None

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An attempt to develop a value added ready-to-cook convenience food ‘vermicelli’ was carried out using malted pearl millet (Pennisetum glaucum) and psyllium husk (Isbagol) flours. Results of the study revealed that malting pearl millet significantly improved physical, chemical and nutritional qualities along a desirable reduction in anti-nutrient property when compared with raw/unprocessed pearl millet. Psyllium husk possess 1.66 g of natural soluble fiber and its gel-like character in water contributes a significant role in extrusion process of vermicelli production made from pearl millet which is gluten free. Formulation of composite flour mixtures for development of vermicelli were done by keeping malted pearl millet flour as the base and incorporating psyllium husk flour in three different variations. The homogenized flour mixtures were added with adequate salt and water to make dough and extruded into vermicelli strands and then dried. Textural analysis of cooked vermicelli revealed that there were significant textural improvement after malting process when compared with similar variations made from raw pearl millet and psyllium husk combinations. Regarding sensory evaluation, all the developed vermicelli variations were well acceptable with overall acceptability scores ranging from 8.30 to 7.60 on a 9 point hedonic scale when compared with the standard vermicelli made from refined wheat flour. This study further demonstrates an insight that malting significantly improved the functional quality of pearl millet flour thereby making it compatible with higher proportion (30%) of psyllium husk incorporation with overall sensory acceptability being on par with the standard vermicelli. While, vermicelli made from raw pearl millet flour with lesser proportion (10%) of psyllium husk incorporation could only match up with the standard vermicelli. Thus this study creates an opportunity to successfully malt pearl millet and develop value added vermicelli with incorporation of higher proportion of psyllium husk and also promote its consumption among the health conscious genera of today’s world and receive multiple health benefits.

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