Development and Organoleptic Evaluation of Value-Added Extruded Millet Puffs

Abstract: The present study was undertaken to evolve food products containing millets in various combinations and find their acceptability and nutritive value of standard and most acceptable food products. Sensory evaluation of these recipes was done by a selected panel of 20 judges using a 5-point Hedonic Scale. Millet puff samples made by using a combination Jowar with rice grain and corn grain were also most acceptable as they scored 4.2 ± 0.26, 4.4 ± 0.29 and 4.7 ± 0.2 respectively.

Millets, Hedonic scale, millet puffs, Sensory Evaluation

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