STUDY ON THE ACCEPTABILITY AND FUNCTIONAL PROPERTIES OF MILLETS INCORPORATED FRYUMS
AbstractMillets are called nutri-cereals, highly nutritious, and are known to have high nutrient content, which includes protein, essential fatty acids, dietary fiber, B-Vitamins, minerals such as calcium, iron, zinc, potassium, and magnesium. They help render health benefits like reducing blood sugar level (diabetes), blood pressure regulation, thyroid, cardiovascular and celiac diseases. The present study was carried out to develop millet-based fryums and to assess their acceptability and functional properties. Rice, finger millet, pearl millet, foxtail millet, sorghum, sago and other materials required were procured from the market, cleaned, milled and further used for the development of fryums in different proportions. All the developed millet fryums were evaluated for acceptability and functional properties. The results revealed that sensory scores for sorghum millet fryums had high scores for all the parameters (5.1±1.06, 5.06 ± 1.12, 5.3 ± 1.02, 5.1 ± 1.1 and 5.2 ± 0.9 for appearance, texture, colour, aroma, taste, and overall acceptability, respectively) compared to control and other millet fryums.
Article Information
30
1285-1290
844 KB
613
English
IJPSR
H. Upasana Sirigeri, B. M. Veena and P. Vanitha Reddy
Department of Nutrition & Dietetics-FLS, JSS Academy of Higher Education & Research, Mysuru, Karnataka, India.
vanithareddy@jssuni.edu.in
19 May 2021
09 August 2021
10 August 2021
10.13040/IJPSR.0975-8232.13(3).1285-90
01 March 2022
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