Authors :
Abir Chakravorty; Jyotsana Patel; Arpit Patidar; Azhar Shaikh; Raj Sekhar
Volume/Issue :
Volume 9 - 2024, Issue 5 - May
Google Scholar :
https://tinyurl.com/4hyap792
Scribd :
https://tinyurl.com/ys4rar85
DOI :
https://doi.org/10.38124/ijisrt/IJISRT24MAY303
Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.
Abstract :
Objective:
This study aimed to utilize finger millet as a
primary ingredient for creating nutritious millet powder
suitable for hot beverages. Desiccated coconut was
incorporated for color enhancement. The optimization
process involved sensory evaluation and trials on a
laboratory scale. Three variations of millet products and
two recipes were developed: one for a beverage made by
mixing millet (Ragi/ Finger millet) nutritious powder
with hot water, and another for millet nutritious halua
powder fortified with nutrients. Additionally, a millet
nutritious powder based on Pearl millet was formulated
for easy consumption by the ageing population.
Methods:
The study involved the preparation and
experimentation of three types of millet nutritious
powder, derived from finger and pearl millet, targeting
the nutritional needs of ageing individuals. Age-related
challenges such as esophagus stenosis were taken into
account during formulation. The viscosity graphs were
utilized to refine the texture of the food, ensuring ease of
swallowing. Laboratory-scale trials and benchtop
sensory evaluations were conducted to optimize the
formulations. The acceptability of the beverages was
assessed using a 9-point hedonic scale.
Results:
The formulated millet nutritious powders
demonstrated excellent nutrient composition, with
calcium content exceeding three times that of a cup of
milk. The halua powder exhibited low viscosity, high
solubility, and excellent swallowing properties. The
optimized beverages achieved a total acceptability score
exceeding 7 on the hedonic scale, indicating favourable
consumer reception. The study successfully developed
three variants of millet nutritious powder tailored for
aging individuals, addressing concerns related to
swallowing difficulties and offering a comfortable
dietary option.
Conclusion:
In conclusion, this study demonstrates the
feasibility of utilizing finger and pearl millet to create
nutritious powders suitable for hot beverages,
particularly catering to the dietary needs of the aging
population. The formulations offer a convenient and
easily consumable option for individuals facing
challenges with chewing solid food. Moreover, the
affordability and widespread accessibility of the
developed food products make them suitable for diverse
populations, highlighting their potential for addressing
nutritional needs on a broader scale.
Keywords :
Millets, Beverages, Hot Drink, Geriatric Population, Nutrient Composition, Viscosity and Sensory Characteristics.
References :
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Objective:
This study aimed to utilize finger millet as a
primary ingredient for creating nutritious millet powder
suitable for hot beverages. Desiccated coconut was
incorporated for color enhancement. The optimization
process involved sensory evaluation and trials on a
laboratory scale. Three variations of millet products and
two recipes were developed: one for a beverage made by
mixing millet (Ragi/ Finger millet) nutritious powder
with hot water, and another for millet nutritious halua
powder fortified with nutrients. Additionally, a millet
nutritious powder based on Pearl millet was formulated
for easy consumption by the ageing population.
Methods:
The study involved the preparation and
experimentation of three types of millet nutritious
powder, derived from finger and pearl millet, targeting
the nutritional needs of ageing individuals. Age-related
challenges such as esophagus stenosis were taken into
account during formulation. The viscosity graphs were
utilized to refine the texture of the food, ensuring ease of
swallowing. Laboratory-scale trials and benchtop
sensory evaluations were conducted to optimize the
formulations. The acceptability of the beverages was
assessed using a 9-point hedonic scale.
Results:
The formulated millet nutritious powders
demonstrated excellent nutrient composition, with
calcium content exceeding three times that of a cup of
milk. The halua powder exhibited low viscosity, high
solubility, and excellent swallowing properties. The
optimized beverages achieved a total acceptability score
exceeding 7 on the hedonic scale, indicating favourable
consumer reception. The study successfully developed
three variants of millet nutritious powder tailored for
aging individuals, addressing concerns related to
swallowing difficulties and offering a comfortable
dietary option.
Conclusion:
In conclusion, this study demonstrates the
feasibility of utilizing finger and pearl millet to create
nutritious powders suitable for hot beverages,
particularly catering to the dietary needs of the aging
population. The formulations offer a convenient and
easily consumable option for individuals facing
challenges with chewing solid food. Moreover, the
affordability and widespread accessibility of the
developed food products make them suitable for diverse
populations, highlighting their potential for addressing
nutritional needs on a broader scale.
Keywords :
Millets, Beverages, Hot Drink, Geriatric Population, Nutrient Composition, Viscosity and Sensory Characteristics.