Development sensory evaluation of millet based pizza base

Abstract

Bakery has been marked the fast-growing industry in food sector over the years. Incorporating the foods that are nutritious and healthy to the individuals was a concern to food industries to develop new products. Pizza was highly consumed and easily acceptable bakery product. Enrichment of pizza can mark the nutritional and health benefits of people. The product millet-based pizza base was developed by incorporating proso millet flour and refined flour in different proportions of 70:30 (PMPB1) and 60:40 (PMPB2) along with control (RFPB) at various temperatures (i.e. 180˚C, 190˚C, 200˚C and 205˚C). Among these the PMPB1 was selected at 200˚C. The results indicated that the sensory attributes such as texture, taste, crust colour and overall acceptability of developed pizza base was significantly relatable with the control pizza base.