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Nazni P
Nazni P
Salem-11, Tamil Nadu
India
Publications
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Research Article
Sensory Characteristics, Total Polyphenol Content and In vitro Antioxidant Activity of Value Added Processed Barnyard Millet Flour Chapattis
Author(s): Shobana Devi R and Nazni PShobana Devi R and Nazni P
Introduction: Value addition of millet is an important strategy to improve its utilization and the method of processing determines the quality characteristics of the value added products. Utilization of millets in food formulations is increasing worldwide, since they are rich sources of phytochemicals and dietary fiber which offer several health benefits. Objective: Thus in the present study, an attempt was made to develop roasted and pressure cooked barnyard millet flour incorporated chapatti at different levels and its consumer acceptability to evaluate the total polyphenol content and in vitro antioxidant activity. Materials and methods: Roasted and pressure cooked barnyard millet flour incorporated chapattis were developed at four different levels i.e., 10%, 30%, 50% and 100% millet flour to wheat flour. Sensor.. View More»
DOI: 10.4172/2157-7110.1000595