| Abstract: There is a raising popularity among the consumers for traditional foods due to their health benefits, and pearl millet is one among them. Different types of pearl millet ready-to-cook product (vermicelli) were prepared using pearl millet semolina, defatted soya flour and three different types of hydrocolloids at 2% level and tested against the control (refined wheat flour based) vermicelli. Cooking, sensory quality and nutritional composition including dietary fibre and in vitro digestibility were studied. Though wheat based vermicelli assigned higher overall sensory score (8.2) than all the pearl millet formulations, there was no significant difference (P<0.05) between vermicelli with Guar Gum (GG) and Carboxy methyle Cellulose (CMC) and... |
