• T. VAMSI KRISHNA
• A. CHANDANA
• T. VARUN
• B. RAM CHARAN
• J. PRASANTH KUMAR

This study aimed to develop a value-added product using millets, focusing on pearl millet-based papads supplemented with rice flour. Various ratios of pearl millet flour and rice flour (40%, 50%, 60%, and 100% millet) were blended to create papad samples, with sensory evaluation identifying the 50% pearl millet composition as optimal. The finalized papads underwent shelf-life, proximate, and microbial analyses. Sensory assessments using a 9-point hedonic scale indicated consistent acceptability over four months of storage. Moisture sorption behavior was evaluated with alkaline salts, revealing increased hardness and moisture content over time, though maintaining crispiness for the study period. Nutritional analysis showed no significant changes in fat, protein, or crude fiber. The papads demonstrated good storage stability for four months, with favorable nutritional attributes and texture comparable to rice flour products. These findings suggest that pearl millet papads could be integrated into traditional culinary practices as a nutritious alternative to conventional flour-based snacks.

Key Words: Pearl Millets, Value Added Products, Papad, Nutritional Quality, Sensory, Traditional Foods, Moisture Sorption

"Development and Evaluation of Pearl Millet-Based Papads", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 5, page no.a566-a595, May-2024, Available :http://www.jetir.org/papers/JETIR2405070.pdf

"Development and Evaluation of Pearl Millet-Based Papads", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 5, page no. ppa566-a595, May-2024, Available at : http://www.jetir.org/papers/JETIR2405070.pdf