Effect of Addition of Various Proportion Finger Millet on Chemical, Sensory and Microbial Properties of Sorghum Papads
Butti Prabhakar* D R More
College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra, India.
Corresponding author Email: butti.prabhakar@gmail.com
DOI : http://dx.doi.org/10.12944/CARJ.5.2.06
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Abstract:
This research work was conducted in the laboratory of College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani to evaluate effect of addition of various proportion finger millet on chemical, sensory and microbial properties of sorghum papad. Papads were prepared from Parbhani moti sorghum variety by incorporating finger millet flour. Finger millet flour was added to sorghum flour as 10, 20, 30, 40, and 50% with other ingredients. Sorghum-finger millet papad was analyzed for proximate composition, organoleptic and microbial evaluation. The result revealed that Sorghum-finger millet papad prepared with 40% finger millet flour were found good acceptability with change in sensory and microbial properties of stored products.
Keywords:
Chemical Analysis; Finger Millet; Microbial Analysis; Sensory Analysis and Sorghum Papad
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| Copy the following to cite this article: Prabhakar B, More D. R. Effect of Addition of Various Proportion Finger Millet on Chemical, Sensory and Microbial Properties of Sorghum Papads. Curr Agri Res 2017;5(2). doi : http://dx.doi.org/10.12944/CARJ.5.2.06 |
| Copy the following to cite this URL: Prabhakar B, More D. R. Effect of Addition of Various Proportion Finger Millet on Chemical, Sensory and Microbial Properties of Sorghum Papads. Curr Agri Res 2017;5(2). Available from: http://www.agriculturejournal.org/?p=2491 |
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