Organoleptic evaluation and shelf-life study of tender Jowar

Meti, R. (2018) Organoleptic evaluation and shelf-life study of tender Jowar. International Journal of Yoga, Physiotherapy and Physical Education, 3 (1). pp. 236-239.

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Abstract

The present study was undertaken to study the microbial contamination during storage of tender jowar and to develop value added products followed by organoleptic evaluation of developed products. Tender jowar is like tender corn can be marketed and explored for it is nutritious underutilized millet. The Tender Jowar (TJ) fresh grains were stored at deep freezer and maintained the temperature of -260 C, for one year to study the microbial contamination. The fresh seeds were removed periodically and evaluated for microbes count. The results of yeast and molds count were within the permissible limits and were within the permissible limits of FDA. Hence the microbial load of the tender jowar was within the acceptable limits during their storage. The organoleptic evaluation of developed products were well accepted for all the recipes. Hence tender jowar can be a very good fast food like tender corn which has entered the food market.

Item Type: Article
Uncontrolled Keywords: Organoleptic evaluation, microbial, permissible
Author Affiliation: Department of Food Processing & Nutrition, Akkamahadevi Womens University, Vijayapur, Karnataka, India
Subjects: Food Security/Food Production/Nutrition
Divisions: Sorghum
Depositing User: Mr T L Gautham
Date Deposited: 18 Jan 2019 10:59
Last Modified: 13 Feb 2019 05:53
URI: http://eprints.icrisat.ac.in/id/eprint/15776

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