International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 2 (2018)

Formulation, texture and sensory characteristics of little millet based RTC (Ready-to-cook) soup mix

Author(s): Karuna Thara D, Nazni P
Abstract: Millets are a group of small-seeded grasses, widely grown around the world as cereal crops/ grains. Ready to cook (RTC), and instant foods have become very common largely due to today’s life style and the demand for quick-to-serve foods. The millet was collected and pre-processing done to develop the ready to cook mixes. The millet powder analysed for physical and nutritional properties. The formulations of millet at (60%, 70%, 80%) level the recipe such as soup mix were prepared and the physical, nutrient, textural, sensory properties of the developed product were determined. The result concluded that form the nutrient analysis of millet and soup mix it is well nutritious, especially fibre content and texture of soup is good and for sensory analysis RTC soup 80%level well accepted by panel members. The finding studies are good nutritious product and recommend the nutritious food.
Pages: 187-191  |  1105 Views  761 Downloads
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