FoodSci: Indian Journal of Research in Food Science and Nutrition

N. M. Koushika ¹, C. A. Kalpana ¹

Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, Tamil Nadu, IN

Abstract

Millets are small seeded annual cereal grains and are particularly low in phytic acid and rich in dietary fibre. Kodomillet or varagu (Paspalum scrobiculatum) is nutritionally superior to rice and wheat in terms of higher content of dietary fiber, less fat and high protein. The study was undertaken to incorporate kodomillet in commonly consumed recipes of south India and evaluate the acceptability of these recipes on the basis of organoleptic parameters and analyse their nutrient content. Kodomillet was incorporated in 14 recipes either as a whole grain or in a powder form at 30 percent and 50 per cent levels. The overall acceptability and mean scores for each recipe were analyzed by sensory evaluation through a formulated five-point scale and a panel of 30 semi trained panel members. The best acceptable recipe incorporated with varagu were analysed for selected nutrients using standardized methods. The findings of the study revealed that idli, puttu, adai, payasam, kozhukattai, laddoo and cutlet were best accepted when incorporated with varagu at 30 percent level and pongal had higher acceptability score at 50 percent level of incorporation. Kozhukattai incorporated with varagu at 30 percent level obtained the highest score among the recipes with the dietary fiber content of six gram.

Keywords

Incorporation, Kodomillet, Recipes, Sensory Evaluation.

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