Sensory evaluation of pearl millet cultivars grown in I-C Zone of Rajasthan

DOI: 10.18805/ajdfr.v36i03.8974    | Article Id: DR-1123 | Page : 256-259
Citation :- Sensory evaluation of pearl millet cultivars grown in I-C Zone of Rajasthan.Asian Journal Of Dairy and Food Research.2017.(36):256-259
Dashrath Bhati and Madhu Goyal
Address : Department of Foods and Nutrition, College of Home Science, Swami Keshwanand Rajasthan Agricultural University, Beechwal, Bikaner-334 006, Rajasthan, India.
Submitted Date : 6-05-2016
Accepted Date : 27-06-2017


Sensory parameters are the basic and main attribute in acceptability of any food. Keeping this thing in view nine cultivars of pearl millet, grown in Rajasthan were evaluated for organoleptic quality. Organoleptic evaluation was done by preparing basic recipes (chappati and khichada). The result showed significant variation (P³0.05) in terms of mean scours for colour, appearance, flavour, taste and overall acceptability. All the cultivars were found to be acceptable in the form of chappati and khichada.  However hybrid cultivars had better preference followed by land races and composite cultivars. Among hybrids, RHB 121 was found to be more acceptable. 


Millets Organoleptic evaluation Sensory attributes Varieties.


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