Sensory acceptability of iron-fortified millet products.

Bhumika, Tripathi and Ravi, R. and Maya, Prakash and Kalpana, Platel (2011) Sensory acceptability of iron-fortified millet products. International Journal of Food Sciences and Nutrition, 62 (6). pp. 651-659.

PDF International_Journal_of_Food_Sciences_and_Nutrition_Sep_2011,_Vol._62,_No._6,_Pages_651-659.pdf Restricted to Registered users only Download (198kB)

Abstract

Fortification of millet flours with iron might be beneficial in combating iron deficiency. In this investigation, two products prepared from finger millet and sorghum flours fortified with iron and ethylene diamine tetraacetic acid and stored for up to 60 days were evaluated for sensory quality attributes using quantitative descriptive analysis, and their texture was measured using a texture analyzer. Fortification did not cause any significant change in the hardness of dumpling or the shearing effect of the roti prepared from either of the millet flours. There was no significant effect of the fortificant on the texture and aroma of the products prepared from the fortified flours up to a period of 60 days. However, a discoloration was perceived in the dumplings prepared from the same flours. The overall quality of the roti prepared was acceptable to the sensory panelists. Finger millet and sorghum flours seem to be suitable as vehicles for fortification with iron.

Item Type:	Article
Uncontrolled Keywords:	Millets, iron, fortification, sensory attributes, ethylene diamine tetraacetic acid, folic acid
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Sensory Science Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Aug 2011 09:17
Last Modified:	28 Dec 2011 10:28
URI:	http://ir.cftri.res.in/id/eprint/10428

Actions (login required)

View Item