Incorporation of cereals and legumes in milk and milk products

1. RAMYA M
M.Tech Food Technology
CFDT, TANUVAS, Chennai - 52.
ramya2798@gmail.com

2. CONTENT
• What are Cereals and legumes?
• Why we use cereals and legumes in milk and
milk products?
• List of milk products by incorporating cereals
and legumes.
• Other Milk-Cereal-based Composite
Complementary Foods
• Conclusion

3. WHAT IS CEREALS?
• Cereals-the grass family.
• They are grown for their
seeds (grains) which are high
in carbohydrates and protein.
• The water content of the
grains is low compared to
other vegetables.
• Eg: rice, wheat, maize and
sorghum.

4. WHAT IS LEGUMES?
• Legumes are a class of vegetables
that includes beans, peas and
lentils.
• low in fat, contain no cholesterol,
and are high in folate, potassium,
iron and magnesium.
• They also contains soluble and
insoluble fiber.
• A good source of protein, legumes
can be a healthy substitute for
meat, which contains fat and
cholesterol.

5. Why we use cereals and legumes
in milk and milk products?
• Nutritional benefits
• Nutraceutical benefits
• Malnutrition
• Infant foods
• By adding cereal concentrate in feeds, increase
the CLA in cow milk.
• Gives richness in fiber, oligosaccharides, amino
acids and certain minerals which promote the
growth of probiotic bacteria.

6. Milk Products from cereal and
legumes
• Kheer and their instant mixes
• Payasam
• Kadhi
• Dahiwada
• rabati
• Cereal based fermented product
• Innovative food products with cereals

7. Kheer
• Kheer is a heat concentrated milk based confection
with added cereals, sugar, nuts and dry fruits.
• The different varieties of kheer and payasam are :
 Rice kheer
 Saboodana payasam
 Semya / Semolina payasam
Kaddu- ki- kheer
 Khas-Khas kheer
 Rava - payasam
 Coconut - kheer
 Lauki-ka- kheer
 Green gram dal payasam
 Bengal gram dal payasam
• Shelf life - 2-3 days at 37 ˚C ± 1˚C and 10-15 days

8. Standardized milk with 4.5 - 5.5 % fat and
8.5 to 9 % SNF is taken in a pan and boiled
Rice is washed and added to the milk at the
rate of 2.5%
When concentration of milk reaches 1.8 fold,
sugar is added at the rate of 5-5.7% of milk
taken
Heating cum stirring is continued until rice is
properly cooked
Heating is stopped when the concentration
reaches 2-3 times the initial. Powdered
cardamom is added at the end for flavouring
Kheer

9. Instant rice kheer mix
• NDRI, Kernal
• Shelf life of product is 6 months at 37°C
• Drying cum Instantization of rice and milk
phase of the product
• Rice grains is processed for quick-
cooking.
• 1.9 % Moisture, 18.2% fat, 2.5% ash,
15.3% protein, 62.1% carbohydrate.

10. Instant vermicelli kheer mix
• DFRL, Mysore
• Shelf life of product is 6 months at
37°C
• Low fat and nutritious.
• Energy rich food with 386 kcal/100g

11. Instant Dalia mix
• Milk and wheat based dessert
• Breakfast food
• Limited keeping quality ever under refrigeration
• Milk concentrate along with wheat flour and sugar
dried in two-stage spray drier
• Precooked whole wheat grain (pregelatinization)
and dried in fludized bed drier and cracked into
dalia
• 3.33 % Moisture, 12.7% fat, 2.58% ash, 13.11%
protein, 6.54% amylose and free fat of 8.41%.

12. Kadhi
• Kadhi - well-known culinary
food item prepared from dahi.
• Milk solid content in kadhi : 6-8% and
other solids : 6-7%.
• Kadhi exhibits a mildly acidic taste
with characteristic cooked flavour.
• Besan flour also acts as a thickening
agent.

13. Milk standardized to 0.8-1.0% fat. Milk is
pasteurized, cooled to 37°C
It is inoculated with a mixed culture of L. lactis, S.
thermophilus and L. cremoris.
The fermented dahi is stirred with Bengal gram
flour at 5 % dahi along with equal quantity of water
The mixture is cooked at boiling temperature
Add appropriate quantity of turmeric powder,
spices and salt are added. At the end of boiling, the
total solids content will be approximately 14-16%
Kadhi

14. Instant kadhi powder
• Dehydrated kadhi or kasha - a ready to mix product
• Kadhi Powder - a convenience product of the future.
• To produce dried kadhi, the slurry obtained by the
process is cooled to about 60°C and dried on a double
drum roller dryer.
• The speed of roller is 16-20 rpm and a steam pressure
of 45-50 psi.

15. Dahiwada
• Dahiwada - a snack or may accompany a
meal as a side dish.
• Deep fried black gram dal batter
patties (wada) are dipped in dahi and
allowed to soak.
• They are usually garnished with sweet
chutney prepared from tamarind and
jaggery.

16. 500 g of black gram dal is soaked in water
overnight and drained and ground to a thick batter,
using as little water as possible.
It is mixed with spices and shaped into patties of
5-7 cm diameter and 1 cm thickness.
The patties are fried in ghee or oil at 150°C until
they are cooked properly. They are soaked in salt
water for 10 minutes and excessive water is
squeezed out.
The patties (wada) are soaked in the beaten dahi.
Before serving, dahiwada is garnished with, chilli
powder and with chopped mint leaves
Preparation of Dahiwada

17. Rabadi
• Rabadi - a fermented indigenous
food of India.
• It is prepared by mixing and
fermenting flour of wheat, pearl
millet , barley or maize with
buttermilk (40-45̊C) for 4-6 h.
• lactic acid fermented food in
which lactose undergoes acid
fermentation naturally and
readily

18. Rabadi using pearl millet
• NDRI, Karnal by Modha, H et al., (2011).
• Skim milk and flour of 24 h germinated pearl
millet grains are left for fermentation and
packed and stored at 5-7°C
• The shelflife - 7 days at refrigerated
temperature.

19. INNOVATIVE CEREAL BASED MILK
PRODUCTS
• Preparation of burfi blended with finger millet.
• Development of low calorie shrikhand using Pearl
millet.
• Probiotic Fermented cereal Milk product.
• Fermented finger millet beverage

20. Preparation of burfi blended with
finger millet
 Burfi was prepared using buffalo milk
(6% fat , 9% SNF) with constant level
of sugar and different level of finger
millet (3, 6, 9, 12% by wt).
 Study reveals that finger millet burfi
with 3% finger millet powder is fairly
acceptable and comparatively cheaper.

21. Development of low calorie shrikhand
using Pearl millet
 Pearl millet contains large number of
essential amino acids, micronutrients
and insoluble dietary fibre.
 In this study complete replacement of
sugar has been made, instead of sugar
sucralose was added at 100ppm,
200ppm, 300ppm to chakka with 0.5%
powdered bajra.
 After trials it is concluded that 0.5%
roasted powdered bajra with 300 ppm
sucralose was satisfactory.

22. Development of low calorie shrikhand using
Pearl millet
Inoculation of 1% inoculum and roasted
powdered pearl millet 0.5% in skimmed milk
and incubate it
Straining the chakka mass using muslin cloth
Addition of 300ppm of sucrolose (wg. Of
chakka)
Kneading
Packing and storage

23. cow milk, heated at 85°C for 10 min and cooled to
45°C and divided into two parts
The first part of milk inoculated with the yoghurt
starter culture. The second part inoculated with
the Lactobacillus helveticus at ratio 3% (w/w) and
incubated at 42°C.
after curdling, the two parts of fermented milk
were mixed together and concentrate it.
Cereals of wheat, oats, sorghum, naked barley and
barley were cleaned and socked with water for 1 h
and cooked for 30 mins and dried into course
granules.
coarse granule is mixed with concentrated
fermented milk and allowed for fermentation and
moistened with salted whey and spices. Made into
small balls, placed on plates and dried in oven at
50°C for 48 h and packed
Fermented cereal Mix milk product

24. Fermented finger millet beverages
• probiotic beverage
• It could be kept in refrigerated (5±1°C) storage
up to 5 weeks.
• sucrose, fresh cow milk, and cocoa powder added
to fermenated finger millet by Lactobacillus
casei
• The highest acceptability was achieved by the
sample fermented for 4 h.

25. Finger millet grains were thoroughly washed and
the impurities was discarded with the water. The
grains were roasted for 3 minutes and ground and
sieved.
25 g of flour was cooked with 500 mL of water in a
sterilized container and boiled at 78°C, it was
retained for a further 10 minutes.
The solution was cooled to 40°C, 0.031 gL−1 of
Lactobacillus casei431® culture was added and
incubated at 37oC for 2, 4 and 6 hours
respectively.
150 ml of milk was pasteurized (78°C / min) and 46
g/L of sugar, 7.9 g/L of cocoa powder were added
to the milk and mixed well.
This mixture was added to the fermented finger
millet solution and mixed well, filled to sterilized
glass bottles and sealed.
Fermented finger millet beverages

26. Milk-Cereal-based Composite Complementary Foods
• Weaning mixtures prepared with 45 percent precooked
pearl millet flour, SMP, groundnut oil and sucrose - energy
malnutrition.
• Pearl millet baby food – 70% flour, 13% malt and 17 % milk
powder increased digestibility and lowered the viscosity of
the foods and provided adequate protein and energy level
for one year old children.
• Archana reported that weaning mixtures having pearl millet
(raw/malted/blanched), cow pea or mung bean, SMP, sugar
and ghee were highly acceptable with reasonable shelf life.

27. • Extrusion of baby food – 70% pearl millet and 30%
cow pea supplied 17% of the daily needs of
protein, 72% lysine and 110% of threonine in two
year old children.
• Zaheeruddin developed barley based nutrimix, a
complementary food, by subjecting pearled and un-
pearled barley to hydrothermal and extrusion
processing to obtain flour and dry blended with
either whey protein concentrate, skimmed milk
powder.
• Shuddhodhan developed iron and zinc fortified
pearl millet based nutrimix by adding germinated
pearl millet to extrusion processing with either
whey protein concentrate, SMP and iron and zinc
salts. ammonium ferric citrate and zinc sulphate
were found suitable for fortification of nutrimix.

28. Conclusion
• Presently, developing countries like India
are facing problems of child malnutrition
and hidden hunger which are leading to
morbidity and death. Complementary food
commonly called as weaning food or
supplementary food, is intended to
supplement the diet of infants aged above
6 months to 2½ years and has been assumed
to overcome from early-age malnutrition.

29. • Development in Traditional dairy products,2006.
• Nutraceutical Food Based on Cereal and Probiotic
Fermented Milk, International journal of dairy science
• Traditional products in indian dairying- shodhganga
chapter 3
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Ranganathan.
• Development of finger millet based probiotic beverage
using Lactobacillus casei431® , OUSL Journal, 2017 Vol.
12, No. 1, 128-138 , M.M.F. Fasreen
• Milk-Cereal-based Composite Complementary Foods and
their Storage Stability: A Mini Review , Journal of Dairy
Science and Technology, Volume 4, Issue 1, P. Narender
Raju*,
References

30. THANK YOU
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