Sensory Evaluation of Millet-based Indian Flatbreads

Abstract

Aims: The present study investigates the sensory evaluation of millet-based Indian flatbreads. Background: Millet-based flatbreads are lower in gluten content, making them suitable for individuals with gluten intolerance or celiac disease. The sensory properties of millet-based flatbreads are also noteworthy. Research indicates that the addition of millet flour can alter the texture and taste of traditional flatbreads, often resulting in a product that is both palatable and nutritious. Methodology: The study was carried out at the Department of Foods and Nutrition, Post Graduate and Research Centre (PGRC), College of Community Science, and Professor Jayashankar Telangana Agricultural University, Rajendranagar, Hyderabad, Telangana, India, between January 2024 and August 2024. Flatbreads were developed using varying proportions of wheat flour, foxtail millet, and little millet (70:30, 60:40, 50:50, 40:60, and 30:70). The ingredients were mixed and kneaded for 15–20 minutes, followed by resting the dough for 60 minutes. Flatbreads were then rolled using a jowar roti machine, cooked on both sides on a heated tawa until done, and finally, sensory evaluation was conducted by a 9-point hedonic scale by semi-trained panels. Results: Sensory evaluations of millet-based flatbreads reveal notable preferences, with MMT4(40% wheat and 60% foxtail) and MMTT1(70% wheat and 30% little millet) excelling in visual appeal, flavour, and overall acceptability. Lower-performing samples, like MMTT5(30% wheat and 70% little millet), indicate areas for improvement. Hence, MMT4 (40% wheat and 60% foxtail millet) and MMTT1(70% wheat and 30% little millet) are identified as the most preferred samples, compared with control sample MMT0(100% wheat), excelling in various sensory characteristics, Conclusion: The findings demonstrate the potential of millet-based flatbreads as a nutritious and sustainable alternative to traditional varieties, with opportunities to optimise formulations for enhanced consumer appeal.