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Vol. 9, Issue 8 (2020)

Studies on development and organoleptic evaluation of porridge mix

Author(s):
Pawar PP, Sawate AR, Kshirsagar RB and Kulkarni AT
Abstract:
The study was conducted to develop porridge mix with oats, finger millet and pearl millet in various proportions such as (60:10.30), (60:20:20) and (60.30:10) were used for T1, T2 and T3 respectively and evaluated with reference oat based porridge mix alone (100:0) T0. T3 was found to be the most preferred variant with respect to the sensory quality such as colour, flavour, taste and overall acceptability. Porridge with different proportion of grains improves the nutritional benefit of the product. Overall, it can be concluded that oats, finger millet and pearl millet in proportion of (60.30:10) exhibits good sensory attributes.
Pages: 203-206  |  816 Views  327 Downloads


The Pharma Innovation Journal
How to cite this article:
Pawar PP, Sawate AR, Kshirsagar RB, Kulkarni AT. Studies on development and organoleptic evaluation of porridge mix. Pharma Innovation 2020;9(8):203-206.

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