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Assessment of Sensory Qualities of Millet-Based Idlies Mekala Mounika* Foods and Nutrition Department, PG&RC Professor Jayashankar Telangana State Agricultural UniversityRajendranagar500030Telangana, India *Email for correspondence: mounikejiya@gmail.com
Online Published on 12 September, 2022. Abstract The present study was undertaken to develop and conduct sensory evaluation of millet-based idlies. The sensory quality assessment was done using 5-point scale. The total score of sensory parameters for millet idly showed that sorghum idly had the least score of 24.4 which was significantly lower than any other millet idly and ranged up to 34.4 of rice (control) idly. Pearl millet and proso millet had no significant difference but scored lower than finger millet and little millet. Top Keywords Millet, Idly, Sensory quality, Score. Top | | | |
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