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International Journal For Multidisciplinary Research
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Nutritional Analysis and Organoleptic Evaluation of Millets Products
Author(s) | ANJALI SINGH, SUNITA MISHRA |
---|---|
Country | India |
Abstract | This study aimed to evaluate the potential of plant-based millet product for the production ofMultipurpose Millet Laddu, Millet Laktho & Premix Millet Upma. The physico-chemical, antioxidant, and organoleptic properties of the resulting product were characterized. The results indicated that the use of millet resulted in Multipurpose Millet Laddu, Millet Laktho & Premix Millet Upma with a desirable texture, flavor, and appearance. The product also exhibited good physico-chemical properties, such as low moisture content, high fibre and high protein content. Additionally, the Multipurpose Millet Laddu, Millet Laktho & Premix Millet Upma showed good antioxidant activity, indicating its potential as a functional food. Therefore, plant-based millet product could be considered as a promising alternative to traditional cereals-based for the production of Multipurpose Millet Laddu, Millet Laktho & Premix Millet Upma. |
Keywords | Millet product, Organoleptic evaluation, Physio- chemical properties , Antioxidant activity |
Field | Sociology > Home Science |
Published In | Volume 5, Issue 5, September-October 2023 |
Published On | 2023-10-29 |
Cite This | Nutritional Analysis and Organoleptic Evaluation of Millets Products - ANJALI SINGH, SUNITA MISHRA - IJFMR Volume 5, Issue 5, September-October 2023. DOI 10.36948/ijfmr.2023.v05i05.8085 |
DOI | https://doi.org/10.36948/ijfmr.2023.v05i05.8085 |
Short DOI | https://doi.org/gs3hfx |
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E-ISSN 2582-2160
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IJFMR DOI prefix is
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