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VOL. 11, ISSUE 2 (2026)
Development of chevon popcorn coated with millet flour
Authors
Kasthuri S, Nikil K, Lavanya K, Dhanvandhini B
Abstract
The study was conducted to develop chevon popcorn coated with millet
flour. The chevon popcorn mixture was made by mixing and grinding deboned
chevon meat, salt, oil, onion garlic paste, dry spices, pepper powder, chilli
powder and maida. The mixture was divided into portions of 3-5 g each and it
has been subjected to cooking by placing in water at 80OC for 30
minutes. The popcorn coating was prepared using maida, cornflour, salt, white
pepper powder, garlic powder, onion powder, baking soda. In control only maida
and cornflour was used in equal proportion with the other ingredients. In
treatments T1, T2 and T3 ratio of maida and cornflour was replaced at the rate
of 10, 20 and 30 % millet flour mix (Sorghum flour, Kodo millet flour, Pearl
millet flour in 1:1:1), respectively. The sensory scores revealed that
appearance, flavour, texture, crust crispiness and overall acceptability were
very desirable for all the products. There is no significant difference in the
sensory scores of the control and treatments. Hence, millet flour could be used
as the coating mixture with added health benefit in the chevon popcorn.
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Pages:10-13
How to cite this article:
Kasthuri S, Nikil K, Lavanya K, Dhanvandhini B "Development of chevon popcorn coated with millet flour". International Journal of Food Science and Nutrition, Vol 11, Issue 2, 2026, Pages 10-13
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