Preparation and Sensory Evaluation of Finger Millet Khakhra

Article Information

Pasumarthi Giridhar*

Department of Chemical Engineering, Vignan’s University, Andhra Pradesh, India

*Corresponding Author: Pasumarthi Giridhar, Department of Chemical Engineering, Vignan′s University, Andhra Pradesh, India

Received: 08 March 2019; Accepted: 20 March 2019; Published: 21 March 2019

Citation: Pasumarthi Giridhar. Preparation and Sensory Evaluation of Finger Millet Khakhra. Journal of Food Science and Nutrition Research 2 (2019): 061-064.

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Abstract

Khakhra is a crispy version of roti, it is usually a cracker that is handmade and roasted to provide crunchiness. It is also a healthy snack which is a common recipe in the Rajasthani and Gujarati cuisines. Khakhra when prepared by using finger millet as a major ingredient provides a much more nutrition in terms of protein, carbohydrates, minerals and dietary fibers in comparison with the traditional khakhra that is made of wheat flour. Since over consumption of wheat or its products are known for improper health condition such as celiac disorder may overcome by substituting it with ragi or finger millet which is rich in several minerals such as calcium and iron. Finally obtained product is kept for sensory evaluation by using nine point hedonic scale.

Keywords

Finger Millet flour, Sensory Evaluation, Traditional Recipe, Nutritional value

Article Details

1. Introduction

Quinoa (Chenopodium quinoa Wild.) plant belongs to the Chenopodiaceae family, which also includes spinach and beet. There are approximately 250 species of this family all over the world and it is an endemic plant peculiar to South America. The main carbohydrate component of quinoa is starch, and it constitutes 52% to 69% of it. Its total diet fibre is close to that in grain products (7% to 9.7%) while its soluble fibre content is known to be in the 1.3% to 6.1% band. Due to the quality and quantity of its lipid fraction, quinoa is accepted as an alternative oil seed. It has an oil rate of 2.0% to 9.5%, and is rich in terms of essential fatty acids such as linoleic and alpha-linolenic acids. It contains antioxidants like alpha and gamma tocopherol in high concentrations [1-3].

2. Method of Product Manufacture

2.1 Ingredients to be used

  1. Double toned milk
  2. Quinoa flour/malt
  3. Cocoa powder

2.2 Formulation

Ingredients

T0

T1

T2

T3

T4

T5

Double toned milk

100 ml

100 ml

100 ml

100 ml

100 ml

100 ml

Quinoa flour/Malt

0.5 grams

1 gram

1.5 grams

2 grams

2.5 grams

3 grams

Cocoa powder

1 gram

1 gram

1 gram

1 gram

1 gram

1 gram

Sweetener

2 grams

2 grams

2 grams

2 grams

2 grams

2 grams

Table 1: Ingredients.

2.3 Processing of Quinoa flour or malt

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Figure 1: Processing of Quinoa flour or malt.

2.4 Flow chart for the preparation of the product

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Figure 2: Preparation of Quinoa based RTS dairy beverage.

3. Results and Discussion

Quinoa based RTS dairy beverage from different mixtures of Quinoa powder, Cocoa powder and double toned milk is subjected to sensory evaluation and scores are recorded for different parameters are presented in Table 2 [4-6].

Treatments

Color and Appearance

Flavour

Consistency

Mouth feel

Overall Acceptability

T0

8.33

7.8

8.35

8.01

8.12

T1

8.34

8.9

8.66

8.27

8.54

T2

8.23

8.23

8.28

8.16

8.22

T3

8.18

8.20

7.21

8.04

7.91

T4

8.16

8.10

8.01

7.90

8.04

T5

8.13

7.89

7.99

7.60

7.90

Table 2: Sensory evaluation of five Quinoa based RTS dairy beverage.

3.1 Color and appearance

The mean color and appearance score for different treatments of Quinoa based RTS dairy beverage are ranged from 8.1 to 8.34. The treatment T1 (8) is found to be significantly best of the rest of the treatments. It was observed that increase in the level of quinoa flour in the beverage decreases the score of color and appearance slightly (0-5).

3.2 Flavor

It is observed that the mean score for the flavor of Quinoa based RTS dairy beverage for treatments T0, T1, T2, T3, T4 and T5 are 7.8, 8.9, 8.23, 8.20, 8.1 and 7.89 respectively. The treatment T1 is superior of T0 to T5 treatments. It is observed from above findings that 1 gram of Quinoa, 1 gram of cocoa, 2 grams of sugar and 100 ml of milk will give rich taste to the product.

3.3 Consistency

The mean score for the consistency attributes of Quinoa based RTS dairy beverage ranges from 7.21 to 8.66. The treatment T1 (8.66) is significantly best over the rest of the treatments.

3.4 Mouth feel

The highest mouth feel score is observed for treatment T1 (8.27) followed by T2 (8.16), T3 (8.04), T0 (8.01), T4 (7.9) and T5 (7.6). 1-gram Quinoa malt or powder is most acceptable (T1).

3.5 Overall acceptability

The mean score for treatment T0, T1, T2, T3, T4 and T5 are 8.12, 8.54, 8.22, 7.91, 8.04 and 7.90 respectively. The treatment T1 (8.54) is most accepted by the judges. So, use of 1-gram Quinoa malt or powder is most acceptable than the other treatment combinations (0-5) [7-8].

4. Conclusion

Addition of Quinoa malt or powder into milk makes it more nutritious and also helps in improving and increase in the acceptability of milk by many people. The optimum amount of Quinoa malt or powder that can be used in the process of preparation of Quinoa based RTS dairy beverage is up to 1-gram.

References

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