Vol. 10, Issue 11 (2021)

Author(s):
Drugkar Shubham Gopal and Bhuvana S

Abstract:
Present study investigates effect on phytochemical, functional and rheological properties of microwave treated Kodo millet. The results obtained from study shows significant difference in the colour characteristics. L* value decrease from 75.22 to 67.93. ΔE values highest at sample treated at highest power and time setting. TPC was increase from 2.64 to 4.67 mg GAE /100g and Free radical scavenging activity found decrease from 91.12 - 87.94% at higher power and time level. WAC increase from 0.98 g/g to 1.12 g/g and OAC decrease from 0.84 g/g to 0.78 g/g at higher power and time setting. Similarly, power level time setting shows significant effect on pasting property on peak viscosity, holding viscosity, breakdown viscosity, final viscosity and setback from trough, from 2856 to 609.5, 1355 to 255.5, 1409.5 to 365.7, 4721 to 1501, and 3365 to1245 respectively. The microwave treated Kodo millet flour with enhanced functional and rheological and antioxidant property. It could be used for the functional food product development, bakery extrusion and products.