Enrichment of Traditional Paniyaram Incorporated with Foxtail Millet

Foxtail millet is highly nutritious, non-glutinous, non-acid forming food and easy to digest. An attempt was made to develop a value added fermented product named Paniyaram by incorporating Foxtail millet. The basic traditional paniyaram recipe was modified by substituting a percentage of rice with foxtail millet. The ratio of rice: black gram dal: foxtail millet for Basic traditional Paniyaram recipe was 2: 1: 0, Variation-1 was 1: 1: 1 and Variation-2 had a ratio of 1: 0.5: 1.5. Two variations in Sweet and Savory were developed. Sensory attributes such as Color, Texture, Flavor, Taste, after taste and Overall acceptability (n=70) revealed that the Savory variation (8.44 0.6) was more acceptable than the Sweet variation (8.00.9) Among the three variations, Basic and Variation-1 was found to be equally acceptable and had better sensory characteristics compared to Variation-2. The statistical analysis was done using ANOVA which revealed that Savory and Sweet Paniyaram showed a non-significant difference for Basic with Variation-1 and Basic with Variation-2, whereas a high significant difference was observed between Variation-1 and Variation-2 (P 0.05) The physical characteristics of fermented foxtail millet batter were determined. An increase in the total volume of batter and a decrease in the weight of the batter at 5th, 9th and 12th hourly during the process of fermentation were observed. So, it can be concluded that the proportions of cereal, millet and pulse ratios in Variation-1 best suits to produce a desirable traditional fermented product paniyaram using foxtail millet with acceptable sensory properties.