2016, VOL. 2 ISSUE 2, PART D
Formulation of multigrain vermicelli for people living with HIV
Author(s): Devika I, Dr. Thahira Banu A
Adequate nutrition for a person living HIV (PLHIV) is necessary to maintain and improve the overall health and nutritional status. In an attempt to improve the nutritional quality of breakfast products sold in the market and to suit various therapeutic conditions a multigrain vermicelli was developed. This product was assessed for its functional, nutritional properties and consumer acceptability. The multigrain’s namely wheat, rice bran, maida, jowar, varagu, ragi, corn, maize, green gram, dry green peas, soya bean and horse gram, Bengal gram were purchased from the local market, cleaned, roasted and powdered. Careful calculation was carried out to bring out the variation of multigrain’s to be used for making the flour. Finally three variations coded as V1, V2 and V3 were taken along with white flour in the ratio of 100, 75:25 and 50:50 respectively. The extrudates were prepared using one screw extruder at a speed of 50 rpm, 80-140 0C temperature and 0.33 of die diameter. The flour samples were packed and tested for nutrients namely carbohydrate, protein, fat, fiber and energy and physiochemical properties (moisture, bulk density, lateral expansion, water absorption index, water solubility index and swelling power) and shelf life using standard procedure. Further the vermicelli developed with the three variations were used for preparation of uppuma and evaluated for sensory and consumer acceptability. Among the three variation V3 had the finest nutrient composition and physiochemical properties and V1 had the highest nutrient composition followed by V2. The consumer acceptability was high for the dish prepared with V3. Thus the developed multigrain vermicelli can be used as an alternate ready to eat breakfast products with potential health benefits for PLHIV.
How to cite this article:
Devika I, Dr. Thahira Banu A. Formulation of multigrain vermicelli for people living with HIV. International Journal of Home Science. 2016; 2(2): 223-226.