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 investigation was aimed to develop a whey based porridge rich in calcium and iron using finger millet and pearl millet flour at the level of 10, 20 and 30% concentration. The sugar was partially substituted by stevia with different combinations of sugar: stevia respectively at 8 per cent level to the whey porridge. Incorporation of finger millet flour at 30% and pearl millet flour at 20% concentration and 25:75 combination of sugar: stevia were scored maximum organoleptic scores. Whey porridge was incorporated with caseinophosphopeptides at various levels of 2, 3 and 4 per cent and 2 per cent was found to be acceptable. The final optimised whey porridge samples were stored at ambient and refrigeration temperature in different packaging materials polyethylene, polystyrene, polypropylene and polyethylene teraphthalate cups. Product packed in polyethylene teraphthalate had secured highest acceptability and had shelf life of 3 days at room temperature and 10 days at refrigeration temperature without affecting sensory attributes.
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