Vol. 7, Issue 10 (2018)

Author(s):
Vanishree B Reddy and Sarojani J Karakannavar

Abstract:
The present study is to investigate about the storage quality and consumer preferences of foxtail millet vermicelli. Selection of foxtail millet vermicelli for storage was made from the three combinations, based on the production parameters and sensory evaluation. 1:1 (Semolina + Foxtail millet flour) was found to be acceptable. The foxtail millet vermicelli (1:1) and the wheat vermicelli of 500 grams were packed in polyethylene covers in an ambient condition for a period of 6 months. The samples were drawn every month and evaluated for the physical parameters, cooking quality, sensory characteristics, moisture and free fatty acid contents. For consumer preference and acceptability market survey was done by randomly selecting grocery shopkeepers using the self-structured questionnaire. No change was observed for the diameter and bulk density of raw vermicelli during storage for 6 months. Increase in cooked weight and cooked volume and decrease in cooking time and cooking losses were observed throughout the storage period. There was a significant increase in moisture and free fatty acid content during the storage period in both semolina and foxtail millet vermicelli. Organoleptic scores of foxtail millet vermicelli upma indicated that there were no significant changes up to 3 months of storage. The consumers showed interest in purchase of foxtail millet vermicelli and the marketing of the millet vermicelli was found to be profitable for the shopkeepers.