Effect of supplementation of malted sorghum flour on sensorial quality attributes of muffins and murukkus
Karnika Prakash, Rajni Chopra
Sorghum (Jowar) (Sorghum bicolor Moench)grains were malted to reduce the antinutritional factors (ANFS) which exert effects contrary to optimum nutrition. Sorghum has a significant advantage over wheat or maize that it is gluten free therefore; it is a best suitable option for the celiac patients to substitute the millet as their regular cereal. Out of all the processing treatments malting was the most effective processing treatments to reduce the phytic acid and tannic acid content. Malting resulted in 58.6 % reduction in phytic acid and 66 % reduction in tannic acid respectively. Although the consumption pattern of foods varies from person to person, the demand for instant foods are always on rise. The processed i.e. malted sorghum flour is used in the development of instant products like muffins and fried/baked murukkus and were evaluated by the panel of members. Muffins were tried with 50 % and 90 % replacement in refined flour, whereas fried/ baked murukkus were tried with 40 % and 60 % replacement in rice flour. Muffins with 50 % replacement were more accepted, whereas fried/ baked murukkus with 40 % / 40 % were more accepted.