OPTIMIZATION AND EVALUATION OF QUALITY OF THE PEARL MILLET NUTRI WAFFLES


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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

https://doi.org/10.58537/jorangrau.2023.51.3.11

Keywords:

Pearl millet flour, Refined wheat flour, Tapioca flour, Waffles

Abstract

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.

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Downloads

Submitted

31-10-2023

Published

05-10-2023

How to Cite

P. PRIYA, E. R ANEENA,SEEJA THOMACHAN, P. S LAKSHMY, & P. PRAMEELA. (2023). OPTIMIZATION AND EVALUATION OF QUALITY OF THE PEARL MILLET NUTRI WAFFLES. The Journal of Research ANGRAU, 51(3), 97-106. https://doi.org/10.58537/jorangrau.2023.51.3.11

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