article Open Access
Studies on optimize the process for development of millet based chocofills
International Journal of Chemical Studies · 2020 · Vol. 8(1) · pp. 2637–2639
K. Geetha✉(Tamil Nadu Agricultural University)M. Ilamaran(Tamil Nadu Agricultural University)D. Ramasamy(Tamil Nadu Agricultural University)Engku Hasmah Engku Abdullah(Tamil Nadu Agricultural University)
Abstract
The chocofills were formulated by different proportion of wheat flour and millet flours with the ratio of 60:40 (T1), 40:60 (T2) and 20:80 (T3) respectively and compared with control (T0). The chemical, functional and sensory properties of chocofills prepared from wheat and millets were evaluated. Nutritional quality of millet based choco fills was found to be higher than the control, which contain high fibre, calcium and iron. The sensory evaluation of the millet based choco fills illustrated that the according to overall acceptability mean score of sample (T3) scored maximum followed by other treatments and control.
Food composition and propertiesAgronomic Practices and Intercropping SystemsChild Nutrition and Feeding IssuesControl sampleMathematicsFood scienceAgronomyBiotechnologyBiology
Citations
1
FWCI
0.00
field-weighted impact
References
2
Percentile
2%
vs. same field & year
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.