OPTIMIZATION AND EVALUATION OF QUALITY OF THE PEARL MILLET NUTRI WAFFLES
DOI:
https://doi.org/10.58537/jorangrau.2023.51.3.11Keywords:
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
Devi, P., Prema, R. S., Vaidheswaran, H., Sudha,
A and Sangeetha, V. 2015. Quality evaluation
of non-wheat sweet vermicelli. International
Journal of Agricultural Engineering. 6(1): 151-
GoI. 2022. Guidelines on Production Linked
Incentive Scheme for Millet Based Products,
Ministry of food processing industries
(MoFPI). Retrived from the website [https://www.mofpi.gov.in/announcements/
guidelines-production-linked-incentivescheme-
millet-based-products chapter01.
PDF on 22.04.2023].
GoI. 2022. International year of millets:India leading
the way- Significant rise in MSP over last
five years helps raise production of
millets,boost farmers’ income in the
country[on-line]. Retrived from website
[https://static.pib.gov.in/WriteReadData/
specificdocs/documents/2022/feb/
doc202222418701.pdf on 24.4.2023].
Johari, A. 2017. Utilization of processed pearl millet
(Pennisetum glaucum) in the development
of gluten-free convenience foods. PhD.
(Foods and Nutrition) thesis submitted to
CCS Haryana Agricultural University, Hisar,
Haryana, India. pp.89-90.
Kumari, R. I. T. U., Singh, K., Singh, R., Bhatia,
N., and Nain, M. S., 2019. Development of
healthy ready-to-eat (RTE) breakfast cereal
from popped pearl millet. International
Journal of Agricultural Science. 89 (5): 877-
Mamta. 2015. Development and nutritional
evaluation of pearl millet (Pennisetum
gluacum) based convenience foods. Ph.D.
(Foods & Nutrition) thesis submitted to CCS
Haryana Agricultural University, Hisar,
Haryana, India; pp.102-103.
Pradeep, P. M., Dharmaraj, U., Rao, B. S., Senthil,
A., Vijayalakshmi, N. S., Malleshi, N. G.,
and Singh, V. 2014. Formulation and DOI: https://doi.org/10.1155/2014/248635
nutritional evaluation of multigrain ready-toeat
snack mix from minor cereals. Journal
of Food Science and Technology. 51 (12):
-3820.
Samuel, K. S and Peerkhan, N. 2020. Pearl millet
protein bar: nutritional, organoleptic, textural
characterization, and in-vitro protein and
starch digestibility. Journal of Food Science
and Technology. 57:3467-3473.
Shevkani, K., Kaur, A., Kumar, S and Singh, N.
Cowpea protein isolates: Functional
properties and application in gluten-free rice
muffins. LWT – Food Science and
Technology. 63: 927-933.
Singh, R., Nain, M. S and Manju. 2019. Nutrient DOI: https://doi.org/10.1155/2019/8278095
analysis and acceptability of different ratio
pearl millet (Pennisetum glaucum) based
biscuits. Indian Journal of Agricultural
Sciences. 90(2): 428-30.
Vimalarani, M., Subaiah, G., Thenmozhi, P. G., and
Nisha, P. R. 2016. Development and shelflife
evaluation of pearl millet based extruded
product. Indian Journal of Science. 23(83):
-600.
Yadav, D. N., Balasubramanian, S., Kaur, J., Anand,
T., and Singh, A. K. 2014. Non-wheat pasta
based on pearl millet flour containing barley
and whey protein concentrate. Journal of
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.
