Organoleptic Properties of Ready to Reconstitute Little Millet Smoothie with Fruit Juices
B. Neeharika
PJTS Agricultural University, Rajendranagar, Hyderabad, 500 030, India.
W. Jessie Suneetha *
Krishi Vigyan Kendra, PJTS Agricultural University, Wyra, Khammam Dt., 507165, India.
B. Anila Kumari
PJTS Agricultural University, Rajendranagar, Hyderabad, 500 030, India.
M. Tejashree
Department of Agricultural Microbiology and Bioenergy, College of Agriculture, PJTS Agricultural University, Rajendranagar, Hyderabad, 500 030, India.
*Author to whom correspondence should be addressed.
Abstract
Millets being climate resilient crops with high nutritional value are far better than staple grains like wheat and rice. Being adaptable to wide range of agro ecological conditions, the nutricereals little millet can grow on low fertility dry lands meeting demands of exploding population and providing solution to agrarian and nutritional challenges the world is dealing with. Further, value addition could be a strategic intervention in popularization of underutilized small millets and transform the billions of people from nutrient insufficiency to nutrient adequacy. The present fast-paced era with increased nuclear families and changing eating habits due to rapid urbanisation and globalisation demands for development of ready to consume nutrient dense food. In addition, growing awareness regarding health benefits of millets demands for millet-based designer foods to meet diversified needs of consumers. In view of these aspects, a ready to reconstitute (RTR) little millet smoothie mix was developed and tested for its suitability to blend with fruit juices through sensory profiling. The nourishing little millet and fruit-based smoothies would be a healthy inclusion in one’s daily diet with a great market potential.
Keywords: Millets, nutricereals, nutritional security, little millet, ready to reconstitute smoothie, sensory profiling.