Physicochemical and sensory analysis of Lasagna enriched with millets
Divya JS, Pranaweswari S, Swetha Sundararajan
This study aims at the formulation and analysis of lasagne sheets enriched with millets and vegetable peel powders. Three types of sheets, namely, control (100% Refined wheat flour), variation 1 (Refined wheat flour, millet flours and vegetable peel powders) and variation 2 (Whole wheat flour, millet flours and vegetable peel powders) were made. The use of millet flours and vegetable peel powders increased the amount of fibre and protein in the variations. There was a 3% increase in the protein content in variation 2 as against the control. The fibre content was found to be 0.4% in variation 2, 0.02% in variation 1 and absolutely none in the control. Variation 1 had the highest rating in all the sensory parameters like taste, colour, flavour, etc. The addition of the millet flours and vegetable peel powders had a significant effect on the overall product.