Title : Sensory analysis and development of millet brownie: An alternative to low glycemic index and gluten free baked product
Abstract:
Over the past few years, there has been an increasing need for healthier options to conventional baked foods. This project aims at developing a healthy Pearl and Ragi Millet Brownie, a healthier alternative to regular brownies prepared using the various
combinations. Pearl millet (Bajra) and Ragi (finger millet) are good sources of dietary fiber, essential minerals, and antioxidants, which make them suitable options for enhancing the nutritional content of baked foods.
The aim of this project is to develop a gluten-free, high-fiber, and protein based brownie with similar to normal brownie in taste, texture, and acceptability by the consumer. The composition involves pearl millet and ragi flour and refined flour as the main ingredients,
along with healthy fats and natural sweeteners. This millet brownie not only provides health advantages such as enhanced digestion, regulated blood sugar better calcium
consumption but also encourages the utilization of traditional grains in new food product development. Sensory analysis was done for the prepared brownie samples S1, S2 and S3 by a semi trained panelist. S2 sample with 60: 120 ratio of pearl millet and ragi scored the overall acceptability of 8 (like very much) in in Headonic rating. Brownie with millet milk
which is highly nutritious alternate which is low in glycemic index and is free from gluten.
