Formulation and evaluation of mathri developed with partial replacement of wheat flour with Kodo millet (Paspalum scrobiculatum) flour
| Autor: | Mahesh Shivananjappa, M R Kavya, R Manasa |
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| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | IP Journal of Nutrition, Metabolism and Health Science. 6:28-31 |
| ISSN: | 2582-628X 2582-6301 |
| DOI: | 10.18231/j.ijnmhs.2023.005 |
| Popis: | Kodo millet () belongs to the family Poaceae. Mathri is a Rajasthani snack, a kind of flaky biscuit and also called as mathiya or mathari. A snack food refers to sweet, spicy or salty, ready to eat foods and generally include items such as chips/crisps. It is ready to eat snack generally made by wheat flour, ajwain, salt, refined oil and water.In this study Kodo millet Mathri was prepared by using Kodo millet flour with the partial replacement of wheat flour. Six formulations K1, K2, K3, K4, K5 and K6 containing different composition of Kodo millet flour [0%,20%, 40%, 60%, 80% and 100%] was developed.These formulations were analyzed for sensory attributes (n=20) by semi-trained panelists. Proximate analysis was carried out using standard A.O.A.C. methods.The sensory score was highest for K3 (40%) and its overall acceptability was good. Mathri prepared with K3 (40%) Kodo millet flour was rich in fiber and minerals like, calcium, and phosphorus content on par with the control. When compared to control, the selected Kodo millet Mathri was superior nutritionally and being gluten free makes it delicacy to be enjoyed by the people who are gluten intolerant. |
| Databáze: | OpenAIRE |
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