Organoleptic and Nutritional Evaluation of Pearl Millet (Bio-Fortified, Var. HHB-299) Value Added Products: Organoleptic evaluation of biofortified pearl millet

Dr. Poonam Kalash; Dr. Pratibha Tewari; Dr. S. Kachhawaha; Dr. B. S. Rathore; Savita Singhal

doi:10.59512/aaz.2023.62.2.9

Authors

Dr. Poonam Kalash KVK-ICAR,CAZRI,JODHPUR
Dr. Pratibha Tewari 2Principal Scientist (Food & Nutrition)
Dr. S. Kachhawaha Subject Matter Specialist (Vet. Science)
Dr. B. S. Rathore Principal Scientist & Head
Savita Singhal

https://doi.org/10.59512/aaz.2023.62.2.9

Keywords:

Organoleptic , Value Addition, Pearl Millet`

Abstract

Pearl Millet is gluten free and important source of energy, protein, vitamins and minerals. It is rich in B vitamins, potassium, magnesium, iron, zinc, copper and manganese. It has high calories and greatly helps to growing children and pregnant women. Three Pearl Millet based value added food products (Bajra laddu, Bajra Cake & Bajra Mathari) were prepared. All the products were sensory evaluated using nine point hedonic scale and their Organoleptic acceptability was analyzed by panel member. Results showed that in different Samples of Bajra laddu, Sample C ratio with P:MF:: 100:25 as scored (7.94±0.30), In Bajra Cake (Sample A with ratio P:RF:: 25:100 as scored (8.460±.36) and Bajra Mathri Sample- B ratio with P:RF:: 50:50) as scored (8.04± 0.39) was Highly acceptable with better sensory characteristic. All incorporated products (Laddus, cake and Mathri) had also better quality with respect to nutrition. The various parameters such as moisture, fat, crude protein, carbohydrate, crude protein and total ash were analyzed.

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Author Biographies

Dr. S. Kachhawaha, Subject Matter Specialist (Vet. Science)

Krishi Vigyan kendra, CAZRI, JODHPUR
Dr. B. S. Rathore, Principal Scientist & Head

Krishi Vigyan Kendra, ICAR-Central Arid Zone Research Institute, Jodhpur

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