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Sensory and nutritional evaluation of nine types of millet substituted for polished white rice in select Indian meal preparations

OAR@ICRISAT

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Relation http://oar.icrisat.org/12718/
https://www.frontiersin.org/articles/10.3389/fsufs.2024.1331260/full
https://doi.org/10.3389/fsufs.2024.1331260
 
Title Sensory and nutritional evaluation of nine types of millet substituted for polished white rice in select Indian meal preparations
 
Creator Anitha, S
Arjun, P
Palli, N C
Sreekanth, N
Devi, S A M
Pandey, S
Krishnan, S
Prasad, S
Sharma, Shashi
Murthy, K N C
Botha, R
Upadhyay, S
Kane-Potaka, J
 
Subject Finger Millet
Sorghum
Food and Nutrition
 
Description This study was conducted to test the suitability of using nine types of millets namely finger millet, pearl millet, white and yellow sorghum, little millet, barnyard millet, proso millet, kodo millet, and browntop millet in seven popular Indian meal preparations based on sensory characteristics and nutrient value. The popular Indian meal preparations tested were boiled grain, dosa, idli, bisi belle bath, pulao, puttu, and pongal. In total, 53 variations in meal preparations were developed using the millets and seven polished white rice-based meal preparations were developed as control. The main findings indicated that meal preparation crafted from various millets garnered overall sensory scores closely resembling to those derived from polished white rice. Notably, little millet exhibited high scores in pongal and dosa, and achieved elevated overall sensory scores compared to meal preparation from polished white rice. Bisi belle bath made of barnyard millet scored higher in overall sensory score than polished white rice. Moreover, there was significant association between some types of millets’ overall sensory characteristics (p 
 
Publisher Frontiers Media
 
Date 2024-02-28
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights cc_attribution
 
Identifier http://oar.icrisat.org/12718/1/Frontiers%20in%20Sustainable%20Food%20Systems_8_01-16_2024.pdf
Anitha, S and Arjun, P and Palli, N C and Sreekanth, N and Devi, S A M and Pandey, S and Krishnan, S and Prasad, S and Sharma, Shashi and Murthy, K N C and Botha, R and Upadhyay, S and Kane-Potaka, J (2024) Sensory and nutritional evaluation of nine types of millet substituted for polished white rice in select Indian meal preparations. Frontiers in Sustainable Food Systems (TSI), 8. 01-16. ISSN 2571-581X