One of the major drawbacks of using malted cereal flours, including malted ragi flour, in the beverage mixes is their tendency to sediment. This challenge has been addressed by the CSIR-CFTRI, Mysuru, and the unique non-sedimenting malted ragi-based instant beverage mix has been developed.
The new innovation from the premier institute in Mysuru was launched at the CSIR pavilion during the World Food India event in New Delhi recently.
CSIR-CFTRI Director Dr. Sridevi Annapurna Singh and some scientists from the institute were present.
