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- W3209487275 abstract "The present study was on the use of millet flours like foxtail millet (Setaria italica), Pearl millet (Pennisetum glaucum), Barnyard millet (Echinochloa esculenta), and Kodo millet (Paspalum scrobiculatum) along with rice (Oryza sativa) flour for preparation of sugar balls. Pearl millet has been considered to offer better organoleptic properties based on the texture of the millet sugar balls. Pearl Millet sugar balls were evaluated for their rising index, oil uptake, sugar intake for optimization. Equipment is fabricated based on the requirement for millet sugar balls. It increased the quality and production rate of sugar balls. In order to evaluate the optimum zone inside the experimental system, the Box-Behnken design of RSM was used. The optimized composition of pearl millet sugar balls was rice (10g), black gram (11g), and pearl millet (90g) was predicted to give the rising index, sugar intake, oil intake, and core moisture of 0.2cm,13%,14%, and 11% respectively. Rising index and oil intake were increased when the black gram ratio to pearl millet ratio was altered. Renovating black gram ratio to rice, sugar intake was increased The nutritional analysis for pearl millet sugar balls was done and found to have carbohydrate of 34 g/100g and protein of 4.8g/100g. High nutritious snack from traditional food product has been developed." @default.
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- W3209487275 date "2021-01-01" @default.
- W3209487275 modified "2023-10-18" @default.
- W3209487275 title "Formulation of millet sugar balls: Development and optimization" @default.
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- W3209487275 doi "https://doi.org/10.1063/5.0068696" @default.
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