Vol. 12, Issue 12 (2023)

Author(s):
SK Gulzar Sharmilaa, K Lakshmi, G Nirmala Devi and Bilquis

Abstract:
This study aimed to develop a pancake mix having finger miller flour as main ingredient. The finger millet varieties grown in Andhra Pradesh such as Vegavathi (VR929), Indravati (VR1101) and Suvarna Mukhi (VR988) in Various compositions were used for preparation of Pancakes. Pan cakes were prepared by different ratios ranging from 90: 10 to 60:40. Sensory evaluation studies were conducted to assess the pancakes' quality. The finalized instant pancake mix was subjected to shelf life studies and moisture analysis to determine the storage abilities. After optimization of composition of finger millet flour and type of finger millet flour, the combination of finger millet flour (70%) of Vegavathi variety along with wheat flour (30%) was proven to be best proportion for preparation of instant pan cake mix. The sensory evaluation studies were demonstrated that the Vegavathi variety of finger millet flour excelled in all sensory characteristics, scoring 8.33 in overall acceptability. It had substantial amount of minerals like calcium (Ca), iron (Fe), magnesium (Mg), and potassium (K). The shelf life studies with instant pan cake mix of Vegavathi variety also showed less MPN (Most Probable Number) results compared to other varieties.