Impact of Green Leaf Powder and Pearl Millet Incorporation on Quality Parameters and Sensory Attributes of Broken Basmati Rice Based Far-far (Fryums)

The aim of the present investigation was to standardize the proportions of broken basmati rice, green leaf powder (Fenugreek leaves and Coriander leaves) and pearl millet flour for development of fibre and protein rich far-far (fryums) and to assess their quality characteristics during storage. For the development of far-far, broken basmati rice flour was blended with green leaf powder (2, 4, 6, 8, 10 and 12%) and pearl millet flour (3, 6, 9, 12, 15 and 18%). The formulated far-far were packed in laminate pouches and its storage stability was studied for 90 days under ambient conditions. The L* value of fryums reported a decrease with increasing level of green leaf powder. The highest mean L value of 66.09 was recorded in T1 (control fryums) while as T7 (70:12:18::BBRF:GLP:PMF) recorded least mean L* value of 38.91. The a* and b* values decreased with the addition of green leaf powder. The supplementation of green leaf powder and pearl millet flour decreased and the color score of fryums. On the basis of sensory evaluation (colour, taste, texture and crunchiness scores) of blended far far T4 (85:6:9::BBRF:GLP:PMF) was adjudged as best treatment were microbiologically safe upto three months of storage. Thus, and protein rich far-far (fryums) can be prepared by blending 85% broken basmati rice with 6% green leaf powder and 9% pearl millet flour.