THE VISCOSITY OF ROASTED FOXTAIL MILLET FLOUR SOLUTIONS VS RICE FLOUR SOLUTIONS

Author (s) : P.KAVITHA and U.S.AKSHAYA

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Abstract :
Background: Foxtail (Setaria italica) is also known as Italian millet and is one of the world’s oldest cultivated crops which have been widely used as nourishing gruel or soup for pregnant women and infants. They are nutritionally superior to rice and wheat; provide protein, minerals and vitamins and contain higher proportion of dietary fibre. The presence of all the required nutrients in millets makes them suitable for large scale utilization in the manufacture of baby foods, snack foods, dietary foods from both grain and flour form. Hence this study used as roasted foxtail millet flour to made different concentration solution and measured viscosity, it’s compared with rice flour solutions. Methods: The viscosity was measured with viscometer (Fungi lab viscolead one) experimental roasted foxtail millet flours solutions was measured on the same day as prepared. Measurements were taken at room temperature. The viscosity was measured twice at eight different speeds rpm. Viscosity was measured in Cp (Centipoise) Results and Discussion: The result showed that foxtail millet flour solutions had lowest viscosity among the different concentration solutions when it is compared to rice flour solution. Decrease in viscosity is due to enzymatic breakdown of starch to sugars in different processing. The high viscosity is due to the presence of starch and proteins which are predominant nutrients in such ingredients. Starch, in particularly absorbs water on cooking forming a gelatinous mass while proteins will denature and expose more hydrophilic sites that will take up more water.

Keywords : Viscosity, Rice, Millet. Solutions, Starch.

Conference Date : 17/09/2021

Pages : 69

Paper ID : IESMDT67