Development of finger millet and sapota based ready-to-reconstitute Halwa mix Desai R.K.1, Dutta S.1,* 1College of Food Processing Technology and Bio Energy, Anand Agricultural University, Anand-388 110, Gujarat, India *Corresponding Author: S. Dutta, College of Food Processing Technology and Bio Energy, Anand Agricultural University, Anand-388 110, Gujarat, India, Email: samit@aau.in
Online published on 1 November, 2023. Abstract Background Eleusine coracana (finger millet) is the fourth most important millet in the world. Finger millet is the powerhouse of health benefiting nutrients; however, it is still underutilized. Sapota contains a diverse range of phenolic compounds (as natural antioxidants) and flavonoids which has drawn the attention of many researchers. Keeping in mind the importance of traditional food products and growing popularity of convenience food market, the study was aimed to develop a ready to reconstitute (RTR) finger millet and sapota based halwa mix. Methods The rate of addition of milk, sugar and dried sapota chunks were studied and optimized using response surface methodology. Result The formulation with 208.8 ml of milk, 52.9 per cent sugar (per cent of weight of the dried halwa) and 9.4 per cent dried sapota chunks (per cent of weight of dried halwa) was optimized for the development of RTR halwa mix. The analyses were based on sensory scores and rehydration ratio. The nutritional, bio-chemical, sensory and microbial attributes of the optimized halwa mix were evaluated. Top Keywords Finger millet, Halwa mix, Ready to reconstitute, Rehydration, Sapota, Sensory. Top |