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 International Journal of Family and Home Science, Vol.14 (1) (Jan.-April, 2018) (1-10)

Sensory Evaluation of Millet Based Ladduus Among Adult and Children Panelists

Hima Ann Isaac*, Hemamalini AJ** and Krishna G Seshadri***

*Ph.D. Scholar
Department of Clinical Nutrition
Sri Ramachandra University
Porur, Chennai 600116, India

 

**Professor and Head 
Department of Clinical Nutrition
Sri Ramachandra University
Porur, Chennai 600116, India
 
***Senior Consultant
Endocrinology & Diabetes@Chennai
Valasaravakkam, Chennai 600087
 

Abstract

 

This study evaluated the sensory properties and overall acceptability of three types of millet ladduus using Eleusinecoracana (finger millet), Pennisetumglaucum(pearl millet), Cicer arietinum (bengal gram), Vigna mungo (black gram). The ladduus were coded FPL (Finger millet pearl millet ladduu), FPBGL (Finger millet pearl millet bengal gram ladduus) and FPBLL (finger millet pearl millet black gram ladduus). They were tested for their sensory attributes among both adult and children panelists using the nine point hedonic scale and thenine point facial hedonic scale respectively. Scores were statistically analyzed using Kruskal Wallis test in the EXCEL 2010 data analysis package. Adult panelists ranked FPBGL highest for the attributes of appearance and overall acceptability,the difference being statistically significant at p=0.05. A similar observation was made for the overall acceptability of the ladduus among children panelists. The preference of the ladduus were ranked in the order FPBGL>FPBLL>FPL from the most acceptable to least acceptable both among adult and children panelists. 

Thus this ladduu prepared using nutrient dense millet and pulse combination could be considered as an acceptable snacking option for both children and adults alike.


Key words: Sensory properties, Overall acceptability, Nine point facial hedonic scale, Kruskalwallis test, Adult panelists, Children panelists.

 

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