BACKGROUND
3D printing is an emerging technology finding numerous applications in the development of novel foods to meet personalized and special dietary needs. Using 3D printing, foods with modified texture and consistency can be conveniently prepared. In this work, an indigenous rice-black gram batter was fortified with pearl millet flour and 3D printed in the in-house developed extrusion-based food printer CARKTM . The impact of material supply composition was investigated along with optimization of different printing parameters and in-depth analysis of post-printing fermentation kinetics. Further, the shape changes in the 3D printed constructs during fermentation were analyzed using a pixel count-based image processing technique that correlates with the change in surface area.


RESULTS
The addition of millet flour resulted in accelerated fermentation. At 20% w/w level, better printability with higher precision and layer definition was obtained at 800 mm/min of printing speed, 360 rpm extrusion motor speed, and 1.22 mm nozzle diameter with an extrusion rate of 15.57 mm3 /s. The constructs of PMF fortified idli batter have shown good structural stability and creep recovery. Fermentation-assisted shape change was found to be significantly influenced by infill levels. Both raw and steamed constructs with 40% infill showed around 37% lower hardness than 100% infill constructs owing to porous inner structure with reduced expansion in surface area/volume during fermentation.


CONCLUSION
The results of the study provide insights into the scope of printing fermented foods through the food-to-food fortification approach and textural modification of foods using 3D printing by varying the infill levels. This article is protected by copyright. All rights reserved.

Effect of 3D Printing Conditions and Post-Printing Fermentation in Pearl Millet Fortified Idli.

Development and quality evaluation of maize dhokla

The quality characteristics of selected black gram varieties viz., VBN 5, VBN 7, ADT 3, T9 and CO 6 and were evaluated for their suitability for the preparation of thick pancake. The foaming stability and foaming capacity were found to be maximum in VBN 5, CO 6 and T9. Maximum rise in volume was recorded in CO 6 (149 ml) followed by VBN 5 (148 ml) and T9 (147 ml) which is an indication good quality of thick pancake. Thick pancake prepared using 5 black gram varieties were analyzed for the physicochemical and microbial load. The texture profi le viz., springiness, cohesiveness, chewiness and gumminess was evaluated for VBN 5, CO 6, T9 and VBN 7 respectively. The protein content was higher in thick pancake prepared from VBN 5 (25.47/100 g) compared to CO 6 (24.66 g/100g). Among the selected varieties, CO 6, T9 and VBN 5 had good batter content, texture, and microstructure and were found to be most suitable for thick pancake preparation. Research Article Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa) Kavitha B1*, Sugasini D2*, Poorna CR Yalagala2, Hemalatha C1, Kanchana S1, Meenakshi V3 and Umamaheswari R3 1Department of Food Science and Nutrition, Nammalavar Agricultural College and Technology, Agricultural University, Tamilnadu, India 2Department of Endocrinology, Illinois University, USA 3Department of Food Science and Nutrition, Home Science College and Research Institute, Agricultural University, Tamilnadu, India How to cite this article: Kavitha B, Sugasini D, Yalagala PCR, Hemalatha C, Kanchana S, et al. Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa). Arch Food Nutr Sci. 2018; 2: 001-009. https://doi.org/10.29328/journal.afns.100101

/pdf/nutritional-and-structural-evaluation-of-selected-black-gram-2coizys3xh.pdf

Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa)

The dairy–cereal‐based food, known as Doowina, is one of the traditional fermented foods in Iran. We aimed to improve the health‐promoting properties of Doowina by using turnips, butternut squash, and sourdough as a new functional food with high nutritional value and antioxidant activity. Therefore, the physicochemical, microbial, and sensory properties of samples with nutritional supplements (8% turnip and 8% butternut squash) and different concentrations of sourdough (0, 0.5, and 1%) were studied during 0, 3, 6, and 9 days of fermentation time. The results showed that there was no significant difference (p < .05) in the moisture and ash content between the different formulations of Doowina. There was also no significant difference (p < .05) in the phenolic compound content and antioxidant activity of the Doowina samples during the fermentation period. However, the number of lactic acid bacteria (LAB) increased significantly (p < .05) until the 6th day of fermentation, and the protein content decreased significantly (p < .05) in all samples during the fermentation period. According to the results, the samples with butternut squash and sourdough had the highest total phenolic content, the highest antioxidant activity, the highest linoleic acid content, and the highest sensory rating of all samples.

The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation

Browntop millet (Urochloa ramose L.) known as ‘korale’ in Karnataka is an annual warm-season grass often used as a forage crop gaining importance because of its nutritional qualities. Very fewer researches have been done so far on the millet. The research was conducted to determine the physical properties of the browntop millet. The physical properties were determined at moisture content 11.2 ± 0.16 (w.b). The mean values of length, width and thickness of the browntop millet were found to be 3.00 ± 0.21, 1.79 ± 0.10 and 1.15 ± 0.09 mm, respectively. The geometric mean diameter and arithmetic mean diameter were 1.82 ± 0.09 and 1.99 ± 0.1 mm, respectively. The mean weight of 1000 browntop millet seeds was 3.42 ± 0.14 g. The bulk density and true density were 601.17 ± 4.08 and 1305.47±95.5 kg/m3, respectively. The mean porosity, aspect ratio and sphericity were found to be 53.74 ± 3.23, 58.58 ± 3.84 and 59.82 ± 2.60%, respectively. The shape of the browntop millet was oval. The angle of repose was 27°47' ± 0.21 and the coefficient of friction for the three surfaces namely, Glass, Aluminum and Wooden Sheets were 0.62 ± 0.0009, 0.59 ± 0.0051 and 0.6 ± 0.0063, respectively. The terminal velocity was 7.2 m/sec. The tristimulous colour values (L*, a* and b*) were found to be 60.45 ± 0.44, 3.78 ± 0.06 and 14.71 ± 0.33, respectively. Hence this study helps agricultural and food engineers, designers, scientists and processors towards design of equipment and efficient process for browntop millet grain processing.

https://www.chemijournal.com/archives/2020/vol8issue6/PartC/8-5-509-829.pdf

Physical properties of an underutilized crop: Browntop millet (Urochloa ramose)

Minor millets like kodo and kutki millet were studied for their engineering properties at different moisture contents (10–20%, db, dry basis). The results showed thatthe geometric properties of grain viz., length (2.26 mm-2.69 mm), breadth (1.39 mm-2.15 mm), thickness (1.24 mm-2.07 mm), arithmetic mean diameter (1.66 mm-2.30 mm), geometric mean diameter (1.59 mm-2.28 mm), square mean diameter (2.82 mm-3.97 mm), equivalent diameter (2.02 mm-2.85 mm), sphericity (0.67–0.86), aspect ratio (0.59–0.86) and surface area (8.96 mm2-16.85 mm2) increased linearly with increase in moisture content. The gravimetric properties of grain viz., unit volume (3.91 mm3-12.9 mm3), thousand kernel weight (1.87 g-4.36 g) increased; bulk density (520 kg m"3-709 kg m3), true density (1056 kg m"3-1852 kg m3) and porosity (34.6%-64.1%) decreased with increase in moisture content. The angle of repose (27.1°-32.8°) showed an increasing trend. Coefficient of static friction of these minor millets against different contact surfaces showed an increasing trend with moisture content. The grain hardness showed a decreasing trend with increasing moisture content

Studies on influence of moisture content on engineering properties of kodo and kutki millets

Millet idli batter was prepared from decorticated little millet and black gram (2:1, 3:1 and 4:1) using wet grinder with adequate amount of water and salt (1-2%). The different blends were allowed for fermentation at 0, 2, 4, 6, 8, 10, 12, 14 and 16 h, separately. The batter property viz. bulk density, percent volume rise, pH and titrable acidity was studied for different fermentation time. Idli prepared from the above blends at different fermentation time showed that the CIE colour readings L * and b * were decreased and a * was increased, also firmness was found to be decreased (2.68-0.25 N). The organoleptic evaluation of idli prepared from 14 h fermentation showed a maximum overall acceptability corresponds to 4:1 blend ratio. It has been evidenced that the process variables in the preparation of millet idli are significant at p<5% and p<1% levels.

/pdf/studies-on-millet-idli-batter-and-its-quality-evaluation-ebo5c6rqqv.pdf

Studies on millet idli batter and its quality evaluation.

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Studies on influence of moisture content on engineering properties of kodo and kutki millets

Studies on millet idli batter and its quality evaluation.