Development and standardization of momos by using finger millet

Le résumé fourni par la source

Momo is one of the most trending street foods consumed in India and worldwide. Also, the shifting of consumer preferences from fried food items towards steamed items like momo due to the high prevalence rate of life style related disorders in the post-COVID era has led to many modifications to increase its nutritive value. Millets are superfoods of low glycemic index with high macro- and micronutrients. The present study was conducted to develop momo by using finger millet flour. A total of five treatments of momo including the control (M 1 , M 2, M 3, M 4, Co) were developed by mixing 20%, 40%, 60%, 80% and 0% malted finger millet flour with refined wheat flour during dough preparation. All the treatments were subjected to organoleptic evaluation by using a 9-point hedonic scale. The nutritional composition was evaluated according to standard AOAC methods. The M 3 treatment had organoleptic scores comparable with that of the control momo. M 3 momo contained a higher amount of crude fibre, total ash, calcium, phosphorus, magnesium, iron, zinc, sodium and potassium than control. Shelf-life evaluation of control and M 3 showed their organoleptic acceptability up to 15 and 18 days in PET bottles and LDPE pouches at super-chilling and frozen temperatures, respectively. The textural and rheological properties of finger millet based momos were inferior as compared to the refined wheat flour based momos and it might be due to absence of gluten in millet flour

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