Abstract
performed by panelists using a 9-point hedonic scale were used to assess nineteen treatments on different mixtures by altering the flour types and their percentages in four levels, with palmyrah pulp and small-millet flours, including finger millet, little millet, and Foxtail millet. The sample prepared from 100% finger millet flour was chosen as the most preferred sample, based on the results obtained from the sensory evaluations. Physicochemical analysis of the selected treatment revealed that pH was 5.86±0.01 and the total ash content 1.38±0.18 g/100 g was significantly (p<0.05) higher, and crude fat content 9.04±0.02 g/100 g, total salt content 0.201±0.026 g/100 g, and total sugar content 16.38 g/100g, was significantly (p<0.05) less than that of the control sample which contained wheat flour. The selected treatment of the mineral content was significantly (p<0.05) higher than that of the control treatment and contained Calcium, Magnesium, Sodium, and Potassium were 150, 60, 32.7 and 76.8 mg/100 g, respectively. In summary, palmyrah fruit pulp and finger millet can be used to create healthy, nutritional and affordable natural snacks “panampaniyaaram”, which will satisfy consumer preferences. Further studies are required to understand the developed product's organoleptic properties, antioxidant, vitamins, and anti-microbial activities as well as ways to extend its shelf-life. Keywords: Panampaniyaaram, palmyrah pulp, small-millets, finger millet, value-addition
Published Version
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.
