Effect of drying methods on the biochemical and functional qualities of ready to mix traditional pearl millet porridge (Pennisetum glaucum)

Abstract

Ready-to-mix food products have a major impact on the food sector, as they are considered to be a near-impeccable alternative that can replace our standard food. Millet products are gaining importance due to increased awareness among consumers of their health benefits. Pearl millet can be used in a variety of different forms, including porridge, breads, fermented and nonfermented beverages, snacks, popped grain, etc. In this study, ready-to-mix traditional pearl millet (Pennisetum glaucum) porridge powder was developed by adapting different drying methods. The study examined the effects of drying food samples at different temperatures and durations: 60 °C for 48 hours in a tray dryer, −45 ± 5 °C for 48 hours in a freeze dryer, and 40 °C for 48 hours in a vacuum dryer. Pearl millet porridge powder is analyzed in terms of texture, water activity, color, water-holding capacity, pasting properties, and proximate composition. The results were tested statistically by one-way ANOVA. The results indicated that the freeze-drying technique retained its quality. The sensory analysis by a 9-point hedonic scale conducted for porridge powder with 15 semi-trained panelists indicated that the sample dried by freezing was more preferred.