Vol. 11, Issue 11 (2022)

Author(s):
K Srilekha, Sarojani J Karakannavar, Hemalatha S, Ashwini M and Nagappa G

Abstract:
Resistant starch is the sum of starch and products of starch hydrolysis that are not absorbed in small intestine. Resistant starch is known to manage diabetes and possess cardio protective properties. Resistant starch content of Indian foods ranges from 1.2 to 1.8 (g/100 g) in cereals, 2 to 3.4 (g/100 g) in legumes, 0.3 to 1.3 in vegetables, 0.7 to 3.3 (g/100 g). This indicates that Indian diets are low in resistant starch. Therefore, resistant starch rich foods need to be developed. In the present study value added products (chapati, soup, idli and dosa) were developed from resistant starch rich browntop millet based health mix. It was found that chapati, soup was acceptable up to100 percent with acceptability index of 85 and 97 percent respectively. Idli and dosa was acceptability up to 75 percent with acceptability index of 79 percent. Hence, it can be concluded that value added products good sensory acceptance developed with resistant starch rich browntop millet based health mix.