Development of proso millet (Panicum miliaceum) incorporated pudding mix

Abstract

Pudding is a dessert mostly consumed after the main course of the meal, generally prepared with corn starch, sugar,milk and egg. The study was conducted to develop proso millet (Panicum miliaceum) based pudding mix. The proso milletgrains were polished for 40 sec and starches were extracted by chemical, sedimentation and traditional methods. Physicalproperties of starches were determined. The pudding mix was prepared with variation in starch and milk powder.The resultsshowed that polished proso millet grains showed lower thousand grain weight (3.69 g) and volume (5.00 ml) than raw. Starchextracted by traditional method yielded higher yield (88.50%) than other methods with color value of L* (69.008), a* (0.183)and b* (28.548). Pudding developed with proso millet starch and milk powder at the ratio of 50:50 received higher acceptabilityindex of 85.74 per cent and was liked very much by panelist. Starch extracted with sedimentation method and milk powder inequal proportion was highly accepted than corn starch and other proso millet starches. Proso millet can be used for thepreparation of pudding (dessert) with less processing. The acceptability of proso millet pudding was more than corn starchpudding.