Sensory Evaluation of Millet-Based Momos: A Healthy Alternative to Refined Flour-Based Momos
Smriti Singh
*
Department of Food Science and Nutrition, College of Community Science, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur-208002, U.P., India.
Vinita Singh
Department of Food Science and Nutrition, College of Community Science, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur-208002, U.P., India.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Refined wheat flour, finger millet, pearl millet, sorghum millet, momos, sensory evaluation