Helath mix product development by incorporating the bi-product of sorghum flakes powder & pulses and its organoleptic evaluation

Divya, K. and Barmavath, D. and Dayakar, B. (2017) Helath mix product development by incorporating the bi-product of sorghum flakes powder & pulses and its organoleptic evaluation. Journal of Pharmacognosy and Phytochemistry, 6 (5). pp. 1434-1437.

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Abstract

A nutritious healthy mix was developed using staple cereals and pulses, milk substitutes, almonds and cardamom. The nutritive value and cost of the developed healthy mix was found to be better than a commercial mix. Three health mixes were developed using different combinations of broken sorghum flake powder, black gram, puffed Bengal gram, green gram based healthy mixes and analysed for nutritive and selected sensory quality parameters. All the three formulations are higher overall acceptability than control sample. Over all acceptability of the black gram based healthy mix scored lesser sensory value than the other green gram and puffed Bengal gram based mixes. The blends had higher protein and mineral content in the healthy mixes (referred through calculated nutritional value of NIN) however, based on sensory data, the blends were well accepted. This indicates that though the addition of pulses and oil seeds could enhance the nutritional status of the product as well as sensory attributes. All the mixes were inexpensive and nutritious, and remained acceptable even after being stored for one month.

Item Type:	Article
Uncontrolled Keywords:	bi-product, sorghum flakes powder, pulses, organoleptic evaluation
Author Affiliation:	Foods and Nutrition, Directorate of Sorghum Research, Rajendranagar, Central Delhi, Delhi, India
Subjects:	Plant Production
Divisions:	Sorghum
Depositing User:	Mr T L Gautham
Date Deposited:	01 Dec 2017 08:53
Last Modified:	01 Dec 2017 08:53
URI:	http://eprints.icrisat.ac.in/id/eprint/15227

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