Evaluation of sensory attributes of millet based pizza base

Abstract

Millets plays a important role in the diet of people in many regions of the world. Bakery products are popular all over the world and it has been marked the fast growing industry in food sector. Use of millets in bakery products create a good potential for millets to enter in the bakery world for series of value added products. Nowadays pizza was highly consumed and easily acceptable bakery products. Based on this millet based pizza was developed by incorporating bajra flour and wheat flour at various levels of 40:60 (T1),50:50 (T2) and 60:40 (T3) along with control. The results of the study shows that the millet based pizza base (T2) was equivalent with control for its sensory attributes. The study concluded that use millets can enrich the pizza base and may also help to full fill the needs of consumers for this product.