Author(s): Sandey KK, Asgar S, Manorama, Choudhary PL

Email(s): kksandey@yahoo.co.in

DOI: Not Available

Address: Sandey KK*, Asgar S, Manorama and Choudhary PL
College of Dairy Technology, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) – 492 006
Corresponding Author:

Published In:   Volume - 1,      Issue - 2,     Year - 2009


ABSTRACT:
A study was conducted to use little millet flour in the production of cereal based dairy products, with the objectives of developing suitable technology for the manufacture of millet based dairy product. The product were prepared by incorporating 10, 20 & 30% levels of little millet flour and sugar each in milk and cooked till semisolid consistency product obtained. The product made by admixing little millet flour & sugar of 10% & 30% respectively had better nutritional value and sensory acceptability than the other formulations. Shelf life studies also revealed that the product had better keeping quality up to one week under refrigeration conditions.


Cite this article:
Sandey KK, Asgar S, Manorama , Choudhary PL. Utilization of Little Millet Flour for Preparation of Dairy Product. Research J. Science and Tech. 2009; 1(2): 71-73 .


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RNI: Not Available                     
DOI: 10.5958/2349-2988 


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