Sensory Evaluation and Acceptability of Indian Flatbread Made from Millet-based Composite Flours

Description

Page: 644-648

Bhaskar Bhushan Dey, Manisha Choudhury, and Mamoni Das (Department of Food and Nutrition, College of Community Science, Assam Agricultural University, Jorhat, Assam)

Millets have been used as important staples worldwide for centuries. It has various nutritional qualities. Apart from health benefits, millets are also a good source of essential amino acids, micronutrients and phytochemicals. Hence, they are termed as “Nutri-cereals”. Wheat is traditionally used in chapatti, and consumption of millet can be increased by replacing wheat fully or partially with millet to a required extent. The aim of this study is to determine the Sensory attributes of flatbread prepared from millet-based composite flours. Foxtail millet, Finger millet, Bengal gram and Wheat were used to formulate and prepare the flatbread by using the standard protocol. The sensory study was conducted for analysis of acceptability of the samples by using a nine-point hedonic scale rating. The results of sensory analysis showed that the acceptability of chapatti prepared from composite flour (C4) is highest and most favoured, which was further analysed for nutrient composition and physical attributes.