Development and Quality Evaluation of Little Millet Batter

Author: Ramyashree S.R. and M.L. Revanna

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Abstract

The objective of the study was to formulate batter from the different blend ratio of the little millet and black gram. The different blend ratios were 85:15 (LMT1), 80:20 (LMT2), 75:25 (LMT3) and 70:30 (LMT4) along with control rice and black gram (70:30) (LMT0). The samples were further studied for different parameters such as fermentation time, moisture, pH, acidity, bulk density and raise in batter volume, total solids in batter and colour. The pH of the batter ranged between 6.24 to 3.89, acidity between 0.41 to 0.66, moisture content between 64 to 67 per cent, total dissolved solids ranged between 32 to 34, rise in volume ranged from 11 to 66 per cent respectively. The L*, a* and b* values for the unfermented batter ranged from 78.53 to 79.20, 1.34 to 1.43 and 13.39 to 15.24 and in fermented batter values ranged from 79.92 to 81.29, 1.40 to 1.85 and 12.95 to 14.57 respectively.

Keywords

Millets, pH, Acidity, Rise in volume, Colour, Total dissolved solids

Conclusion

Among these batter blends, LMT4 (70:30) ratio and LMT3 (75:25) with 16 hr of fermentation time was found to be optimum was acceptable with respect to sensory attributes. Hence the study concluded that, the fermented little millet batter can be utilized as convenient food.

References

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How to cite this article

Ramyashree S.R. and M.L. Revanna (2023). Development and Quality Evaluation of Little Millet Batter. Biological Forum – An International Journal, 15(10): 1074-1078.