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Research Paper | Food & Nutrition | India | Volume 12 Issue 4, April 2023 | Rating: 4.6 / 10
Development of Millet Ladoo Mix
Pavitra .K | Usha Devi C | Navaneetha R [2]
Abstract: Nutrition dense food is the current interest of the generation due to the increase in disease condition and changes in life style from the yester generations. Increasing awareness among the consumers has led to value addition to foods and bringing millets back to the lifestyle. An investigation was under taken to develop calcium rich millet ladoo mix. Standardization trails indicated that incorporation of Finger millet 5.71%, sorghum 4.28%, pearl millet 4.28%, flax seeds 5.71%palm sugar 7.14%cardomom 1.42%, ground nut 5.71%, jaggery 35.71%, gingerly seeds 5.71%, poppy seeds 5.71%. Edible gum 11.42%, desiccated coconut 7.14% ghee 1.2%. was highly accepted. The present study aimed at sensory evaluation, proximate analysis and shelf life study of the millet ladoo mix. The products were subject to sensory evaluation by 15 semi trained panellist. Sensory qualities included appearance, colour, texture, taste, odour and overall acceptability. A 9-point hedonic scale was used. There was a slight statistical significant difference with respect to texture. The developed product contained protein 3.03g, fat10.38g, fibre 1.63g, carbohydrate 76.1g, energy 365.29kcal, calcium 193.221mg, ash 2.31% moisture 6.52% per 100g on dry weight basis with shelf life of 10-12 days. this would be a good source of calcium for calcium deficient group and vulnerable group.
Keywords: millets, calcium, women, nutrient dense, edible gum, value addition
Edition: Volume 12 Issue 4, April 2023,
Pages: 882 - 886