Year: 2016 | Month: December | Volume 6 | Issue 2
Physico-chemical and Sensory Evaluation of Sorghum-Finger Millet Papad
Abstract:
The study was conducted to determine physico-chemical characteristics and sensory qualities of sorghum-finger millet papad. Papads were prepared from different sorghum varieties by incorporating finger millet flour and analyzed for physical, chemical and sensory qualities. Parbhani Moti sorghum variety was selected among five sorghum varities based on sensory evaluation of papads. Finger millet flour was added to Parbhani Moti sorghum variety based papad as 10%, 20%, 30%, 40%, and 50% with other ingredients. The results revealed that Sorghum-finger millet papad prepared with 40% finger millet flour had moisture range of 9 to 9.25%, proteins 8.39 to 12.64%, fat 0.88 to 1.05 %, ash 0.54 to 1.27% and total carbohydrates 76.77 to 80.21% respectively.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
