Vol. 8, Issue 1 (2020)
Studies on optimize the process for development of millet based chocofills
Author(s): K Geetha, M Ilamaran, D Periyar Ramasamy and E Abdullah
Abstract: The chocofills were formulated by different proportion of wheat flour and millet flours with the ratio of 60:40 (T1), 40:60 (T2) and 20:80 (T3) respectively and compared with control (T0). The chemical, functional and sensory properties of chocofills prepared from wheat and millets were evaluated. Nutritional quality of millet based choco fills was found to be higher than the control, which contain high fibre, calcium and iron. The sensory evaluation of the millet based choco fills illustrated that the according to overall acceptability mean score of sample (T3) scored maximum followed by other treatments and control.
DOI: 10.22271/chemi.2020.v8.i1an.8670
Pages: 2637-2639 | 495 Views 99 Downloads
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How to cite this article:
K Geetha, M Ilamaran, D Periyar Ramasamy, E Abdullah. Studies on optimize the process for development of millet based chocofills. Int J Chem Stud 2020;8(1):2637-2639. DOI: 10.22271/chemi.2020.v8.i1an.8670
