Sensory analysis of value-added product by using pearl millet, QUINOA and prepare ready-to-use UPMA mixes

Rapid urbanization, industrialization and consequent changes in eating habits of people have lead to development of instant dry mixes and ready-to-eat convenience foods. With the availability of "Retort Technology" developed by Defence Food Research Laboratory (DFRL); food processing sector like Ready to Eat (RTE) and Ready to Use (RTU) food segment has emerged as one of the fastest growing sectors in the Indian economy. Two value-added products i.e., Quinoa Upma mixes and Pearl Millet Upma mixes with the Quinoa (75%) and Pearl Millet (75%) as a basic ingredient were developed. These products were evaluated on sensory parameters using Nine point hedonic rating scale. Highest overall acceptability score was obtained for Quinoa Upma mixes. Micronutrient content increased significantly with incorporation of Dalia (25%) in both the two products. The developed value- added products are calcium, potassium, magnesium, iron, zinc, manganese, riboflavin, thiamine, niacin, lysine and tryptophan etc. The products are highly recommended for all the age groups, degenerative diseases and heart diseases.