A FORMULATION FOR THE PREPARATION OF WHOLESOME RAGI (Elucina coracana L) VERMICELLI AND A PROCESS FOR THE PREPARATION THEREOF

摘要

A formulation for wholesome ragi vermicelli comprising 100% ragi flour and wheat protein, gum and emulsifier as improvers. The characteristics of wholesome ragi vermicelli with was brown colour, firm, discrete strands without any stickiness. The vermicelli possessed typical wholesome ragi taste. Volume expansion in strands was observed. The cooking loss of ragi vermicelli with 10% dry gluten powder was 5.5%, shear force (220g) as against 8.8% and 170g of control ragi vermicelli without any gluten powder (Table 1). The above results indicate that addition of 10% dry gluten powder further decreased the total solid loss and improved the texture of ragi vermicelli