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 5 (2019)

Studies on nutritional and sensory qualities of foxtail millet chakli


MY Namitha, UD Chavan, PM Kotecha, SB Lande

Foxtail millet is a non-glutinous and non-acid forming millet which contains, resistant starch, complex carbohydrates, water soluble gums and β-glucan which helps to reduce weight and type-2 diabetes. Foxtail millet can be utilized to prepare a niche product chakli. Different combination of foxtail millet flour and chakli mix were prepared and best combination was selected based on 9 points hedonic scale method of sensory evaluation and best combination of foxtail millet chakli was 100% foxtail millet flour chakli. Moisture, lipid, crude protein, ash, crude fibre, total carbohydrates, calcium, iron and phosphorous content of best treatment was 2.98%, 18.40%, 11.38%, 3.25%, 6.24%, 63.99%, 30.12 mg/100 g, 2.70 mg/100 g and 289.20 mg/ 100 g respectively. Textural parameter of foxtail millet chakli i.e compression and crushing force was 11.4 N and 30.26 N respectively.
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