Development of Value added product of pearl millet for organoleptic acceptability

Development of Value added product of pearl millet for organoleptic acceptability

ASHA KAWATRA, SUMAN, VEENU SANGWAN, ALKA VASAN, AND D. K SHARMA
5 Department of Processing and Food Engineering,
College of Agricultural Engineering and Technology,
CCSHAU, Hisar-125004 (Haryana), India
*(e-mail : sumanambawat03@yahoo.com)
(Received : 28 October, 2017; Accepted : 25 December, 2017)

SUMMARY

Green leafy vegetables (GLVs) are micro nutrient-dense and promote health. These are good source of fiber, vitamins, minerals and antioxidants that help to protect us against deficiency diseases. Being rich in micro nutrients, in the present study the powder of leaves of the GLVs was utilized for the preparation of pearl millet biscuits and thereby improving their nutritive value. The organoleptic evaluation of supplemented biscuits indicated that pearl millet biscuits prepared using spinach and carrot twigs powder at 10 per cent level of supplementation had better overall acceptability than biscuits with 20 and 30 per cent level of supplementation. Incorporation of spinach and carrot twigs powder in pearl millet biscuits resulted in increase in protein (from 8.4 to 9.93%), ash (from 2.26 to 2.63%), fibre (from 0.37 to 1.43%), iron (from 2.76 to 2.47mg/100g), and calcium(from 55.25 to 81.59mg/100g).

Key words: Value addition, biscuits, nutritional, organoleptic, pearl millet

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