Abstract
The research study was undertaken to develop value added food product noodleswith the incorporation of low-cost millets and dehydrated leaves powder mix. Methodology: Noodles were formulated with the incorporation of selected millets and dehydrated leaf mix powdersuch as Drumstick leaf powder and Amaranthus leaf powder. Sensory evaluation was done by using a 9 point hedonic scale Performa. Results and Discussion: Results shows that average sensory scores of different parameters in control and treated sample in relation to color and appearance which that T2 (8.3) had the highest score followed by T0 (8.2), T1 (7.7) and T3 (7.3), respectively. Scoring shows that the treatment T2 was liked very much while T0, T2 and T3 were moderately liked by the panel judges. Conclusion: Millets and dehydrated green leaves based value added food productswell acceptable by the community can help in promoting the millet and green leafy vegetables consumption and thereby nutritional intake of the consumers significantly.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
