Formulation and evaluation of Indian traditional sweet Panjiri substituted with pearl millet (Pennisetum glaucum L.)

Abstract

Panjiri is a traditional sweet which is made from wheat flour and sugar. The study involves substitution of wheat flour by pearl millet and refined sugar by jaggery powder for the purpose of preparing a product that is nutritionally rich, aiming at not losing the authenticity of the traditional panjiri yet trying to modify it in a way to enhance its health benefits. Different combinations of panjiri were prepared; the control sample (S0) contains only wheat flour which is the standard product, second sample (S1) contains 100% pearl millet flour and the third product (S2) contains both wheat and pearl millet flour in equal proportions that is 50% each. The proximate analysis, antioxidant properties, mineral content, organoleptic properties and shelf life study of all the combinations was carried out. The moisture content varied from 9.37±0.91 to 9.61±1.74%, the lowest observed for S1. The sample S1 has highest protein and ash content (which is 7.02±0.58% and 1.95±0.13% respectively). The highest fat content of 23.64% in S1 persists because of its formulation that is 100% pearl millet flour. The carbohydrate content varied from 60.54±0.90 to 62.57±1.03%, S2 possessing the lowest value and S1 highest. S0 had lowest antioxidant activity (16.17±0.82%) followed by S2 (26.45±1.16%) and then S1, (30.8±1.24%). The total phenolic content of S0 was least (210.5±1.4310 µg FAE/g) and it was highest for S1 (436.27 µg FAE/g). Out of all the samples, S1 has the highest whereas S0 has the lowest mineral content. From the mean scores of the organoleptic analysis, S2 was accepted and liked the most by the panelists followed by S1 and S0.