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Research Paper | Food and Nutrition | Volume 15 Issue 3, March 2026 | Pages: 1915 - 1918 | India
Formulation, Texture and Sensory Characteristics of Barnyard Millet Based RTC (Ready-to-cook) Soup Mix
Abstract: Millets are a group of small-seeded grasses, widely grown around the world as cereal crops/ grains. Ready to cook (RTC), and instant foods have become very common largely due to today?s life style and the demand for quick-to-serve foods. The millet was collected and pre-processing done to develop the ready to cook mixes. The millet powder analyzed for physical and nutritional properties. The formulations of millet at (60%, 70%, 80%) level the recipe such as soup mix were prepared and the physical, nutrient, textural, sensory properties of the developed product were determined. The result concluded that form the nutrient analysis of millet and soup mix it is well nutritious, especially fibre content and texture of soup is good and for sensory analysis RTC soup 80%level well accepted by panel members. The finding studies are good nutritious product and recommend the nutritious food.
Keywords: millet, RTC, readymix, soup mix and organoleptic, texture
How to Cite?: Dr. D. Karuna Thara, "Formulation, Texture and Sensory Characteristics of Barnyard Millet Based RTC (Ready-to-cook) Soup Mix", Volume 15 Issue 3, March 2026, International Journal of Science and Research (IJSR), Pages: 1915-1918, https://www.ijsr.net/getabstract.php?paperid=SR26325115517, DOI: https://dx.doi.org/10.21275/SR26325115517