International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 2 (2019)

Development and quality evaluation of wafers incorporated with pearl millet flour and sorghum millet flour


N Nandini, V Bhasker, Srinivas Maloo

Wafers incorporated with pearl millet flour and sorghum millet flour were developed and assessed for their nutritional & sensory parameters. Total ten formulations were prepared. First formulation prepared by incorporating 90 % refined wheat flour with 10 %, Pearl millet flour, Second formulation prepared 80% refined wheat flour with 20% pearl millet flour, third formulation prepared by 70% refined wheat flour, 30% pearl millet flour, fourth proportion prepared by 60% refined wheat flour, 40% pearl millet flour, fifth formulation prepared by 50% refined wheat flour, 50% pearl millet flour, sixth formulation prepared by 90% refined wheat flour, 10% sorghum millet flour, seventh formulation prepared by 80% refined wheat flour, 20% sorghum eight formulation prepared by 70% refined wheat flour, 30% sorghum millet flour ninth 60% refined wheat flour, 40% sorghum millet flour tenth formulation 50% sorghum millet and 50% refined wheat flour respectively and evaluated Organoleptical. A control was prepared with refined wheat flour and remaining all ingredients are same for all proportions. The quality assessment of plain-sheet supplemented with bajra and sorghum millet carried out in terms of nutrients such as moisture, fats, carbohydrates, ash, proteins, crude fiber, total sugars were also assessed. Sensory acceptability was assessed by 9- Point Hedonic Scale.
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