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VOL. 6, ISSUE 6 (2021)
Development and sensory evaluation of Kheer prepared from little millet (Kutki), milk and honey from Melghat
Authors
Kshitij Navinprakash Shah, P A Pawar
Abstract
Melghat is a tribal region of district Amravati of the state of Maharashtra. Malnutrition among children is a burning issue in the area. The gigantic forest is a large producer of wild honey. Kutki (little millet), a kind of millet, is also cultivated for years in the region Melghat. Both the materials are reported to have tremendous nutritional properties. In the current study, an attempt was made to prepare the traditional sweet dish Kheer by using milk, kutki grains, and honey to standardize a novel recipe. The Kheer samples were prepared by adding a varied amount of honey collected from four distinct locations of Melghat. Kheer samples were checked for its quality by using the techniques of sensory evaluation. The data were analyzed by using ANOVA. The recipe was standardized from the results. It was observed that the recipe was found successful and honey was accepted for sweetening the Kheer to a considerable extent. The Kheer prepared from locally available Kutki, milk, and honey may be considered as a useful supplementary food to overcome the issue of malnutrition.
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Pages:51-56
How to cite this article:
Kshitij Navinprakash Shah, P A Pawar "Development and sensory evaluation of <em>Kheer </em>prepared from little millet (<em>Kutki</em>), milk and honey from <em>Melghat</em> ". International Journal of Food Science and Nutrition, Vol 6, Issue 6, 2021, Pages 51-56
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