Standardization of Process for Preparation of Multi Millets Instant Halwa Mix (A Sweet Dish) and Its Quality Evaluation
Vipul Chaudhary *
Mahamaya College of Agricultural Engineering and Technology, Ambedkar Nagar, India and Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya, (Uttar Pradesh), India.
Vivak Kumar
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250110, (Uttar Pradesh), India.
Vijay Kumar Singh
Mahamaya College of Agricultural Engineering and Technology, Ambedkar Nagar, India and Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya, (Uttar Pradesh), India.
Shashank Verma
Mahamaya College of Agricultural Engineering and Technology, Ambedkar Nagar, India and Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya, (Uttar Pradesh), India.
Harsh Prakash Sharma
Department of Agricultural Engineering, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut-250110, (Uttar Pradesh), India.
Sunil
School of Agricultural Sciences and Engineering, IFTM University, Moradabad (Uttar Pradesh), India.
Ankur Mahendra Arya
Department of Agricultural Engineering, Raja Balwant Singh College of Agriculture Bichpuri Agra (Uttar Pradesh), India.
Vikash Kumar Singh
Mahamaya College of Agricultural Engineering and Technology, Ambedkar Nagar, India and Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya, (Uttar Pradesh), India.
Arjun Sanjay Paul
Mahamaya College of Agricultural Engineering and Technology, Ambedkar Nagar, India and Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya, (Uttar Pradesh), India.
*Author to whom correspondence should be addressed.
Abstract
A traditional Indian sweet dish, halwa, was prepared using a blend of multi-millet flour. This study explores the preparation and nutritional analysis of an instant halwa made from a blend of major millets sorghum, finger and pearl millet along with additional ingredients such as sugar, ghee, and cardamom powder. The primary objective is to develop a healthier, tasty, and easy-to-cook alternative to traditional halwa mix. The millets were ground into flour, mixed, roasted with ghee dry mix fruits and cardamom powder, and then cooled before adding jaggery powder. Five samples with different ratios of flour were ready from wheat flour and multi millets flour in ratio T0 (100:0), T1 (75:25), T2 (50:50), T3 (25:75) and T4 (0:100) respectively. The product was evaluated organoleptically for color, appearance, texture, taste, flavor, and overall acceptability using a nine-point hedonic scale. Sensory evaluation indicated that treatment T4, which contained 100% multi-millet flour, received the highest score for overall acceptability. The proximate compositions of instant Halwa prepared by incorporating 0%, 25%, 50, 75% and 100% multi millets flour contained significantly increasing ash content (0.87% -1.12%), protein content (4.01% - 5.61%), fiber content (. 0.67% - 3.90%) and energy content (383 kcal - 427 kcal ). Additionally, the millet blend decreased moisture (3.12% to 2.72%), total sugar content (38.05% -30.70%), fat content (9.85% -8.01%) and total carbohydrates (81.80% -79.20%). The pH slightly increased to 7.08 in the millet sample compared to 6.89 in the control sample. Incorporating multi-millet flour enhanced the nutrient density of halwa in comparison to the control sample. Results showed that millet flours required more water or milk for optimum halwa preparation due to their high water absorption capacity. Compared to 100% refined wheat flour, the millet flour blend significantly enhanced its nutritional value, making it a superior alternative to halwa made from refined wheat flour.
Keywords: Halwa mix, wheat flour, millets flour, finger, pearl, sorghum and jaggery powder