Sensory Evaluation of Millet-Based Momos: A Healthy Alternative to Refined Flour-Based Momos
Journal of Scientific Research and Reports · pp. 817–823 · Published 21 Oct 2025
10.9734/jsrr/2025/v31i103626Abstract
The study describes how millet flour ratios and processing techniques can be optimized to provide mouthwatering sensory qualities including texture, flavor, and appearance that are reminiscent of traditional momos. Due to their frequent usage of processed wheat flour, native momos are low in dietary fiber and minerals. This study aims to ascertain whether millets, such as finger, pearl, and sorghum millet, can be used to make momo wraps. A sensory panel test is also included in this study to ascertain customer acceptance and preference for the novel millet-based momos. Particularly in states like Uttar Pradesh where millets are indigenous and their reintroduction into diets is a public health concern, this research paper is probably going to make a significant contribution to the diversification of millet-based momos, increasing their use as a sustainable and healthful option.
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