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Vol. 13, Issue 7 (2024)

Standardization and development of gluten-free Millet Laddoo: Sensory and nutritional profile

Author(s):
Kumari Pinki and Paul Virginia
Abstract:
The present investigation was aimed to development gluten-free millet laddoo with utilization of different proportions of sorghum flour, pearl millet flour and finger millet flour. To standardize the processing and analyse the characteristics of gluten-free millet laddoo viz, chemical, sensory and textural property of gluten-free millet laddoo. The formulation and different formulation were carried out using sorghum flour, pearl millet flour and finger millet flour in preparation of gluten-free millet laddoo. Prepared gluten-free millet laddoo then evaluated for sensory properties with respect to colour and appearance, body and texture, taste and flavour, and overall acceptability using 9-point hedonic scale. The results revealed that gluten-free millet laddoo prepared with utilization of sorghum flour, pearl millet flour and finger millet flour (T2) secured highest score (i.e. 8.5) was superior as compared to rest of samples. It was found that gluten-free millet laddoo prepared with sorghum flour, pearl millet flour and finger millet flour was rich source of fiber and micronutrients including calcium, iron, phosphorus. The cost of the dry ingredients for preparing gluten-free millet laddoo per 100 g were Rs.20.625 for T0, Rs.31.33 for T1, Rs.30.33 for T2 and Rs.31.76 for T3. Thus, it can be concluded that utilization of Sorghum flour, Pearl millet flour and Finger millet flour can be utilized for preparation of different food products which enhances the Nutritional Content and improves Sensory Acceptability.
Pages: 18-21  |  380 Views  173 Downloads


The Pharma Innovation Journal
How to cite this article:
Kumari Pinki, Paul Virginia. Standardization and development of gluten-free Millet Laddoo: Sensory and nutritional profile. Pharma Innovation 2024;13(7):18-21.

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