Vol. 9, Issue 8 (2020)

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.