National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The purpose of this work was to develop wafers incorporated with finger millet flour and pearl millet flour in different proportions. The wafers were tested for physical, chemical, microbial and sensorial properties. Based on sensory and nutritional properties one formulation from each millet flour was standardized. The crude fat, protein, ash and energy values of wafers increased with increasing percentage of millet flour. The optimized formulations were coated with chocolate and tested for nutritional, textural, rheological, microbial and sensory analysis. The textural analysis revealed that low hardness and fracturability was defined by millet wafers, where the control wafer showed high hardness values. But these values were not significantly different (p>0.05%) from the control sample. Pasting properties reported that the control sample displays maximum values for constraints such as peak viscosity, viscosity of the trough, and breakdown, final viscosity, and set back except pasting temperature. Microbial analysis showed that all wafers formulations and chocolate coated wafers were found no growth, so these products were safe for consumption.
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