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Vol. 11, Special Issue 2 (2022)

Development and consumer acceptability of little millet (Panicum sumatrense) based biscuits

Author(s):
Soumya Hiregoudar and Mamatha HS
Abstract:
Little millet (Panicum sumatrense), is native to India and it is also called as Indian millet. Millets provide a wide range of health benefits and they are a good source of energy, proteins, dietary fibre, minerals, vitamins, essential amino acids and iron chelating activity is high compared to other millets. In the present study, biscuits were standardised with incorporation of little millet (LB) flour at 50, 60, 70, 80, 90 and 100 per cent with 20 % fat. The developed products were evaluated for sensory quality and consumer acceptability study. The significant result was observed only in taste and aroma, and crumb texture, with non-significant result in volume, crust colour and surface colour, crumb colour, mouth feel and overall acceptability. The overall acceptability score showed that 100 per cent of little millet flour biscuit was highly acceptable with improved nutritional quality and The most accepted product were further served to the consumers to test the general acceptance pattern. Majority (more than 90%) of the consumers accepted little millet based biscuits in terms of their nutrition, freshness, taste and appropriate labelling method. However more than 80 per cent of the consumers accepted all the products in terms of the variety, consistency, convenience and the ingredients used for the product development.
Pages: 1658-1661  |  505 Views  227 Downloads
How to cite this article:
Soumya Hiregoudar and Mamatha HS. Development and consumer acceptability of little millet (Panicum sumatrense) based biscuits. The Pharma Innovation Journal. 2022; 11(2S): 1658-1661.

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