Vol. 12, Issue 8 (2023)

Author(s):
Kola Rachana Sri, B Anila Kumari, Jessie Suneetha W and R Neela Rani

Abstract:
Snacking has become the most common habit among the individuals now a days due to their pace of life style changes which leads to life style disorders. Millets commonly known as nutri cereals were consumed by rural people in India, which contributes to nutrition, food security and health. Minor millets are rarely used grains among millets for snacking. In this study wheat flour, foxtail millet (Setaria italic) flour and proso millet flour (Panicum miliaceum) were used to develop baked sticks with various proportions. SPFM1 (80:10:10), SPFM2 (60:20:20), SPFM3 (40:30:30), SPFM4 (20:40:40), SPFM5 (0:50:50) and CTRS6 (100:0:0). All formulations were evaluated on basis of sensory attributes. Among all the formulations SPFM3 got highest score (91.8%) for acceptability index. SPFM4 with 91.38% was selected, as that formulation has greater millet percent compared to SPFM3.