Vol. 11, Special Issue 3 (2022)

Author(s):
Jharana Panda, Gitanjali Chaudhary and Sunita Kumari

Abstract:
The study evaluated the effect of storage on the quality attributes of proso millet based composite flour. Quality attributes like moisture and organoleptic characteristics of the composite flour was investigated during storage. Five proportion of proso millet based composite flour was developed from which proso millet based composite flour-2 (proso flour: wheat flour: bengal gram flour in ratio 20:60:20) was selected as most acceptable on the basis of nine-point hedonic rating scale. This flour was further stored in a Low Density Polyethylene (LDPE) pouches for 30 days and compared with control (100% wheat flour) for their moisture content and organoleptic characteristics at an interval of 0 day, 15 days and 30 days of storage period. The result showed a significant (p<0.05) increase in moisture content in both the flours while organoleptic assessment revealed that the composite flour was accepted by the panel members on 30^th day of storage.