STUDIES ON DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF NUTRI-CEREALS AND MILK-BASED BEVERAGE AND PORRIDGE MIX POWDER

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Published: 2022-07-09

DOI: 10.56557/jafsat/2022/v9i27757

Page: 1-7


SANGAVI GOPALAKRISHNAN

Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India.

NANDHINI DEVI GANESAN *

Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India.

*Author to whom correspondence should be addressed.


Abstract

The current study focuses on the development of finger millet and milk based functional beverages. The nutri-cereals were ground into coarse flour and blended in various proportions and cocoa, cardamom were used for flavors. The prepared formulations were evaluated for physiochemical properties such as moisture content, water activity, bulk and tapped density, flow-ability and cohesiveness. Based on the results, we can deduce that the formulations has high bulk and tapped density, fair flow-ability and high cohesiveness. The sensorial acceptability was analyzed using 9 point hedonic scale. Sensorially accepted beverage mix and porridge mix received an overall acceptability score of 8.3 and 8.1. The optimized beverage and porridge mix are found to be rich in nutrition and found to fulfill 20% energy requirement of RDA.

Keywords: Nutri-cereals, finger millet, beverage mix, porridge mix


How to Cite

GOPALAKRISHNAN, S., & GANESAN, N. D. (2022). STUDIES ON DEVELOPMENT AND ORGANOLEPTIC EVALUATION OF NUTRI-CEREALS AND MILK-BASED BEVERAGE AND PORRIDGE MIX POWDER. Journal of Advances in Food Science & Technology, 9(2), 1–7. https://doi.org/10.56557/jafsat/2022/v9i27757

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