Development and Sensory Parameter Evaluation of the Multi Millet (Proso, Kodo and Barnyard) Convenience Noodles

Author: M. Naga Sai Srujana, T. Sucharita Devi, B. Anila Kumari, R. Geetha Reddy and S. Triveni

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Abstract

Noodles are popular convenient wheat-based food consumed throughout the world. As, the millets based products consumption was very low, the study was carried out to increase consumption of millets with common product Noodles. In this study, multi millet flours (proso, kodo and barnyard millet) incorporation in proportions (20:20:20) was used to reduce refined flour in the production of noodles by extrusion technology. The study reports the effect of the multi millet flour incorporation on the sensory properties of the noodles. Variations in proportions of wheat flour replaced resulted in significant changes in the sensory properties of noodles. Among the multi millet convenience noodle formulations MMNF1 was sensorially best accepted in all the sensory attributes having colour score of (7.46±0.16), flavour score of (7.46±0.19) and overall acceptability score of (7.33±0.12). Among the multi millet convenience noodles MMNF1 had higher acceptability index percentage score (79.96). The biggest challenge is product development that may be the absence of gluten in the multi millet flour, color and texture of the millet noodles vary from wheat noodles that challenges the acceptance. The study contributes the nutritional quality, a good alternative for celiac patients with replacement of wheat and also increases the scope of product development.

Keywords

Sensory, Formulations, Guar gum, Multi millet, Proso millet, Kodo millet, Barnyard millet, Convenience

Conclusion

All the sensory properties showed significant difference at (p≤ 0.05). The results of sensory evaluation and acceptability (%) index revealed that MMNF1 that is prepared with 60% multi millet flour incorporation had highest mean sensory scores and acceptability index percentage (79.96) for all the sensory attributes due to their improved taste and texture when compared to other multi millet convenience noodle formulations (MMNF2-MMNF5).

References

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How to cite this article

M. Naga Sai Srujana, T. Sucharita Devi, B. Anila Kumari, R. Geetha Reddy and S. Triveni (2022). Development and Sensory Parameter Evaluation of the Multi Millet (Proso, Kodo and Barnyard) Convenience Noodles. Biological Forum – An International Journal, 14(4): 594-600.