OPTIMIZATION AND EVALUATION OF QUALITY OF THE PEARL MILLET NUTRI WAFFLES
637 / 311
Authors
-
P. PRIYA
-
E. R ANEENA,SEEJA THOMACHAN
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur – 680 656
-
P. S LAKSHMY
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur – 680 656
-
P. PRAMEELA
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur – 680 656
Keywords:
Pearl millet flour, Refined wheat flour, Tapioca flour, WafflesAbstract
The study was carried out (2019-2022) to formulate nutritionally superior waffles with pearl millet. Pearl millet was used as the major ingredient in varying proportions starting from 90% to 50% along with 10% to 50% refined wheat flour and tapioca flours. Based on the organoleptic evaluation, nutri waffles prepared with pearl millet flour and refined wheat flour (RWF), PWT3 (70% PMF + 30% RWF) had good
sensory qualities. Pearl millet centered nutri waffles with tapioca flour (TF), the treatment PTT4 (60% PMF + 40% TF) secured the top mean score of 8.47 for overall acceptability. The study showed the scope for value addition of pearl millet for nutri waffles incorporated with refined wheat flour and tapioca flour.
References
1. Devi, P., Prema, R. S., Vaidheswaran, H., Sudha,
2. A and Sangeetha, V. 2015. Quality evaluation
3. of non-wheat sweet vermicelli. International
4. Journal of Agricultural Engineering. 6(1): 151-
5. GoI. 2022. Guidelines on Production Linked
6. Incentive Scheme for Millet Based Products,
7. Ministry of food processing industries
8. (MoFPI). Retrived from the website [https://www.mofpi.gov.in/announcements/
9. guidelines-production-linked-incentivescheme-
10. millet-based-products chapter01.
11. PDF on 22.04.2023].
12. GoI. 2022. International year of millets:India leading
13. the way- Significant rise in MSP over last
14. five years helps raise production of
15. millets,boost farmers’ income in the
16. country[on-line]. Retrived from website
17. [https://static.pib.gov.in/WriteReadData/
18. specificdocs/documents/2022/feb/
19. doc202222418701.pdf on 24.4.2023].
20. Johari, A. 2017. Utilization of processed pearl millet
21. (Pennisetum glaucum) in the development
22. of gluten-free convenience foods. PhD.
23. (Foods and Nutrition) thesis submitted to
24. CCS Haryana Agricultural University, Hisar,
25. Haryana, India. pp.89-90.
26. Kumari, R. I. T. U., Singh, K., Singh, R., Bhatia,
27. N., and Nain, M. S., 2019. Development of
28. healthy ready-to-eat (RTE) breakfast cereal
29. from popped pearl millet. International
30. Journal of Agricultural Science. 89 (5): 877-
31. Mamta. 2015. Development and nutritional
32. evaluation of pearl millet (Pennisetum
33. gluacum) based convenience foods. Ph.D.
34. (Foods & Nutrition) thesis submitted to CCS
35. Haryana Agricultural University, Hisar,
36. Haryana, India; pp.102-103.
37. Pradeep, P. M., Dharmaraj, U., Rao, B. S., Senthil,
38. A., Vijayalakshmi, N. S., Malleshi, N. G.,
39. and Singh, V. 2014. Formulation and DOI: https://doi.org/10.1155/2014/248635
40. nutritional evaluation of multigrain ready-toeat
41. snack mix from minor cereals. Journal
42. of Food Science and Technology. 51 (12):
43. -3820.
44. Samuel, K. S and Peerkhan, N. 2020. Pearl millet
45. protein bar: nutritional, organoleptic, textural
46. characterization, and in-vitro protein and
47. starch digestibility. Journal of Food Science
48. and Technology. 57:3467-3473.
49. Shevkani, K., Kaur, A., Kumar, S and Singh, N.
50. Cowpea protein isolates: Functional
51. properties and application in gluten-free rice
52. muffins. LWT – Food Science and
53. Technology. 63: 927-933.
54. Singh, R., Nain, M. S and Manju. 2019. Nutrient DOI: https://doi.org/10.1155/2019/8278095
55. analysis and acceptability of different ratio
56. pearl millet (Pennisetum glaucum) based
57. biscuits. Indian Journal of Agricultural
58. Sciences. 90(2): 428-30.
59. Vimalarani, M., Subaiah, G., Thenmozhi, P. G., and
60. Nisha, P. R. 2016. Development and shelflife
61. evaluation of pearl millet based extruded
62. product. Indian Journal of Science. 23(83):
63. -600.
64. Yadav, D. N., Balasubramanian, S., Kaur, J., Anand,
65. T., and Singh, A. K. 2014. Non-wheat pasta
66. based on pearl millet flour containing barley
67. and whey protein concentrate. Journal of
68. Food Science and Technology. 51(10): 2592-
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author owns the article's copyright until the article is accepted for publication. After acceptance, the author(s) assigns the article's copyright jointly to both the authors and the Publishers of the Journal of Research ANGRAU (ANGRAU) and licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License.
