Study on Formulation and Sensory Evaluation of Vermicelli Made from Proso Millet

Sruthi. A; Aswini. D; Sowmiya. S1

1

Publication Date: 2024/10/07

Abstract: Millets have been considered wholesome snack option and they are also gaining popularity as dietary supplements for people with diabetes and other metabolic problems. Proso millet is rich in nutrients such as protein, potassium and dietary fibre that help to regulate blood pressure levels. People from all walks of life prefer vermicelli, an easy-to-make, ready to make food product that is popular despite changing tastes and lifestyles. Therefore, an effort was undertaken to create value-added vermicelli based on proso millet by replacing half of the processed proso millet flour in the typical vermicelli recipe. To enhance the functional qualities of vermicelli, additional experiments were conducted wherein black gram dhal flour was substituted for wheat semolina. In an attempt to enhance the nutritional value of prepared vermicelli, fenugreek seed powder was added at a level of one percent. It was discovered that vermicelli containing one percent fenugreek seed powder was satisfactory. The organoleptic and cooking qualities of prepared vermicelli were recorded and evaluated with that of control. Thus proso millet can be successfully incorporation as an ingredient in making of healthy vermicelli that can be suitable for people with metabolic disorders.

Keywords: Proso Millet, Vermicelli, Sensory, Fenugreek Seed, Life Style Diseases.

DOI: https://doi.org/10.38124/ijisrt/IJISRT24SEP1399

PDF: https://ijirst.demo4.arinfotech.co/assets/upload/files/IJISRT24SEP1399.pdf

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