Acceptability of pearl millet flakes

Patil, P.B. and Gangul, A.K. and Wali, S.D. (2014) Acceptability of pearl millet flakes. International Journal of Home Science Extension and Communication Management, 1 (1). pp. 21-23.

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A study to evaluate the quality of two pearl millet recipes viz., chivda and seasoned wet flakes prepared from pearl millet flakes was carried out at Krishi Vigyan Kendra and Regional Agricultural Research Station, Bijapur during 2011-12. The flakes were prepared from pearl millet composite cv. ICTP- 8203 having bold and uniform size seeds. The sensory evaluation and acceptability of the two recipes with respect to appearance, colour, taste, aroma and texture were conducted by 15 judges panel using hedonic score method. The results revealed that both the products were equally acceptable when the moderate acceptability was compared (60%), but when the high acceptability was compared, seasoned wet flakes were more preferred (33.33%) than chewda (20.00%). Further, the nutritional superiority of this millet is an added advantage which will help to create its space and demand in the food industry.

Item Type: Article
Uncontrolled Keywords: Pearl millet, Nutritive value, Flakes, Recipes, Acceptability
Author Affiliation: Krishi Vigyan Kendra (U.A.S.) DHARWAD (KARNATAKA) INDIA
Subjects: Postharvest Management > Food Technology
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 10 Jan 2019 08:08
Last Modified: 10 Jan 2019 08:08

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