Vol. 12, Issue 4 (2023)

Author(s):
Singh Shruti, Dubey Ritu P and Singh Poornima

Abstract:
In the modern era, people are more concerned about their health and lifestyle, and there is a demand for the production of low calorie, high protein, and high-fiber food products. People are more concerned with their health and there is a need for the development of low-calorie, high-protein, and high-fiber food products. The aim of this study, to developed value-added Kheer using Coconut Milk Residues, particular millets (Quinoa Seed and Kodo Millet), and natural sweeteners, as well as to assess the organoleptic attributes of the developed product. The value added Kheer was prepared by different ratio of coconut milk residues, Kodo millets and quinoa seeds with rice was incorporated in 450 ml milk which ratio was; T₁ 80:5:5:10:50, T₂ 60:10:10:20:50, T₃ 40:15:15:30:50, T₄ 20:20:20:40:50 i.e. rice + quinoa seed + Kodo millet + coconut milk residues + dates paste and honey (30 gram and 20 gram) as natural sweeteners respectively, Where T₀ 100:50 i.e. rice and sugar. The prepared product were analysed for different Organoleptic attributes using the ‘Nine Point Hedonic Scales’ where T₀ had highest score (8.8) followed by T₁ (7.4), T₂ (6.76), T₃ (6.41), and T₄ (5.64) respectively in overall aspects so that T₁ is best among all the treatments. There was significant difference between control and the all sensory attributes of the treatments (p<0.05).