Determination of Viscosity of Browntop Millet Grain Paste and Whole Browntop Millet Flour Paste

Abstract

Background:: Methods of incorporating millets in daily diets are increasingly being explored to suit the consumer's changing needs. They are consumed mainly in low-middle-income countries. Data (functional, sensory, physical, and nutritional) to support browntop millet (BTM) use in various minimally processed/convenience foods is scanty. Objectives:: This study was carried out to study the water absorption capacity and viscosity of whole browntop millet (WBTM) grains and WBTM flour at different ratios with water after autoclaving and blending and to explore the scope of developed BTM pastes, which could be used for preparing a variety of products. Methods:: WBTM grain pastes and WBTM flour pastes were prepared in different ratios of water, such as 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:4.5, 1:5, 1:5.5, 1:6, 1:6.5. Results:: It was found that the viscosity of pastes made from WBTM grain ranged from 40911±1469 to 66867±7469 mPa's at 24.2±0. 2 to 24.7±0.1˚C at 84.7±3.3 to 95.3±3.0% torque respectively. RPM ranged from 11.9±0.2 to 18.6±0.5. The viscosity of WBTM flour pastes ranged from 33874±2864 to 45792±1664 mPa's at 24.2±0.1 to 24.5±0.3°C at 81.7±1.7 to 89.1±3.0% torque with 10.8±1.2 to 13.3±3.2 RPM respectively. Conclusion:: The viscosity of WBTM grain pastes was statistically greater than the viscosity of WBTM flour pastes at a 5% significant level. Such pastes can be explored as convenience foods (ready to cook/ ready to eat) for use at household and commercial levels to produce products similar to bread, extruded products such as noodles, pasta, snacks etc.