• Dr. Anil B
• Shalini Tadinada

Murukku is a savory, crunchy snack that is most popular in India. Murukku is usually made with rice flour and black gram dal. This study aimed to develop and evaluate a millet-based snack called millet murukku, using finger millet flour, jowar flour, and brown rice flour. As millets are considered nutritionally rich foods so they can be used to develop healthy and functional foods. Different levels of finger millet flour, jowar flour, and brown rice flour were added in the proportions of 50%MMF + 35%BRF + 15%OI (Sample A), 60%MMF + 25%BRF + 15%OI (Sample B), and 70%MMF + 15%BRF + 15%OI (Sample C) for the development of murukku and its sensory attributes were analyzed. The one-way ANOVA revealed a significant difference between the mean scores of at least two samples (F (2, 15) =3.7855, p=0.046, p<0.05[α]). Sample A (50%MMF + 35%BRF + 15%OI) demonstrated desirable organoleptic properties based on taste panel studies. The selected sample A had an energy content of 599Kcal/100g, with 43.6g carbohydrates, 44.3g fat, 6.59g protein, 6.63g dietary fiber, negligible sugar content, sodium 540mg, calcium 148mg, and iron 2.34mg per 100g. While the total viable count and coliform count increased during a month storage period from 1 to 2 and 1 to 1.7 respectively, harmful bacteria such as E. coli, salmonella, and staphylococcus were absent in initial and final assessments. The pH increased from 7.1 to 7.6 during storage. The color, odor, and taste of the sample scored 4.5 initially but decreased to 3.0 at the end, while the texture remained constant with a score of 3.0 throughout storage.

Finger millet flour, Jowar flour, Brown rice flour, Millet-based murukku.

"STANDARDIZATION AND QUALITY EVALUATION OF SHREE ANNA (MILLET) BASED MURUKKU USING BROWN RICE FLOUR", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 7, page no.d763-d774, July-2023, Available :http://www.jetir.org/papers/JETIR2307392.pdf

"STANDARDIZATION AND QUALITY EVALUATION OF SHREE ANNA (MILLET) BASED MURUKKU USING BROWN RICE FLOUR", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 7, page no. ppd763-d774, July-2023, Available at : http://www.jetir.org/papers/JETIR2307392.pdf