Sensory Characteristics of Zinc Fortified Millet Products.

Bhumika, Tripathi and Ravi, R. and Maya, Prakash and Kalpana, Platel (2013) Sensory Characteristics of Zinc Fortified Millet Products. International Journal of Food Properties, 16. pp. 983-994.

PDF International Journal of Food PropertiesVolume 16, Issue 5, July 2013, pages 1048-1058.pdf - Published Version Restricted to Registered users only Download (233kB)

Abstract

Deficiency of zinc is believed to be as widespread as that of iron, with equally serious consequences. Fortification of staple foods with this mineral is a cost effective method that can be used to combat this deficiency. In this study, the sensory attributes of roti and dumpling prepared from zinc-fortified millet flours stored for up to 60 days were evaluated. The products prepared from fortified finger millet and sorghum flours were evaluated for sensory quality attributes using quantitative descriptive analysis. The products were acceptable by the sensory panel in terms of texture, aroma, and taste of the products.

Item Type:	Article
Uncontrolled Keywords:	Millet, Fortification, Sensory attributes, Zinc, EDTA.
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Dept. of Biochemistry Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Apr 2013 09:41
Last Modified:	07 Dec 2016 13:09
URI:	http://ir.cftri.res.in/id/eprint/11205

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