TAMILNADU AGRICULTURAL UNIVERSITY

ANBIL DHARMALINGAM AGRICULTURAL COLLEGE AND RESEARCH INSTITUTE, TRICHIRAPALLI 620 027

PRJ 401 PROJECT WORK (0+3)

DEVELOPMENT OF NOVEL MILLET BASED PIZZABASE AND BREADSPREAD

PROJECT GUIDE : Dr. K. Geetha Assistant Professor (FSN)

COURSE TEACHER : Dr. P. Janaki Associate Professor (SS&AC)
COURSE ASSOCIATE : Dr. G. Gomathi Assistant Professor (SS&AC)

PRESENTED BY
G. KAVIYARASI 2016004046
NALLANI VENKATA NARAYANA CHOWDARY 2016004067
P. PREETHIKA 2016004080
D. B. PRIYADARSHANA 2016004081
 INTRODUCTION
 Millets offer unique advantage for health being rich in micronutrients, particularly minerals and B vitamins as well as
nutraceuticals.
 Though millets are not the important part of daily diet of American and European people, now these countries have
recognized the importance of millets as ingredient in multigrain and gluten free cereal products.
 While a number of traditional foods are made in the domestic household, the lack of large-scale industrial utilization
discourages the farmers raising millet crops.
 Therefore, many countries Including India, China, USA have now started research projects to study and develop
process technology for nutritional improvement and harvest health benefits and promote their utilization as food on
large scale.
 In preparation of pizza the main ingredient is maida but over consumption of maida which makes a person
susceptible to unwarranted blood sugar levels and obesity can also trigger higher triglyceride levels, causing heart
disorders. It also includes the disadvantages of possible rise in LDL or bad cholesterol leading to clogged arteries and
increased blood pressure. To avoid that, switch to gluten free foods is essential.
 In preparation of peanut butter, peanut is the main ingredient, which is the potential source of aflatoxins that are
associated with harmful effects in the long run. Hence for daily uptake this can be substituted with millets and
sesame.
NUTRITIONAL VALUE OF BAJRA NUTRITIONAL VALUE OF SESAME
 FORMULATION OF MILLET BREAD SPREAD
INGREDIENTS PROPORTION (in grams)
Control T1 T2 T3
Bajra milk - 35 40 45
Sesame paste 75 30 35 40
Sugar 25 34 24 14
Emulsifier (GMS) - 0.5 0.5 0.5
Preservative (KMS, Rosemary) - 0.5 0.5 0.5

FORMULATION OF MILLET PIZZA BASE

INGREDIENTS PROPORTION (in grams)
Control T1 T2 T3
Bajra flour - 25.2 31.5 37.8
Wheat flour 63 37.8 31.5 25.2
Sugar 3 3 3 3
Salt 1 1 1 1
Water 25 25 25 25
Yeast 1 1 1 1
Binding agent (Xanthum Gum) 2 2 2 2
Butter 5 5 5 5
PROCESS FLOW SHEET (MILLET PIZZA PROCESS FLOW SHEET (MILLET BREAD
BASE) SPREAD)
Sieving and weighing all the ingredients Cleaning
↓ ↓
Mixing the ingredients manually and forming dough Weighing the raw ingredients of required quantity
↓ ↓
Kneading the dough thoroughly for 10-15 minutes Milk extraction from soaked bajra grains
then shaping the dough ↓
↓ Roasting of sesame seeds at 80°c
Proofing the shaped dough for 3 – 5 hours ↓
↓ Grinding the roasted sesame seeds
Baking in oven at 180° C for 7-10 mins ↓
↓ Blending in a blender for about 10 minutes
Packing the end product in food grade bags ↓
Transferring to an airtight container and packing
Millet Bread Spread Millet Pizza Base
SENSORY EVALUATION
A panel of 15 members have evaluated the products and the inference of sensory evaluation of each product is analyzed on
Hedonic Scale basis

MILLET BREAD SPREAD

Sample Appearance Color Flavor Texture Taste Overall
acceptability
Control 7.2 7.4 7.0 7.3 7.2 7.5
T1 7.3 7.6 7.3 7.4 7.2 7.4
T2 7.1 7.2 7.1 7.2 7.1 7.2
T3 7.0 7.0 7.0 7.2 6.8 7.0

MILLET PIZZA BASE

Sample Appearance Palatability Extensibility Softness Flavor Overall
acceptability
Control 7.4 7.4 7.0 7.2 7.4 7.6
T1 6.9 7.3 7.1 7.1 7.0 7.0
T2 7.3 7.4 7.3 7.0 7.1 7.2
T3 7.0 7.2 7.2 6.9 6.9 6.9
 BEST FIT SAMPLES
MILLET PIZZA BASE (BEST FIT SAMPLE T2) MILLET BREAD SPREAD (BEST FIT SAMPLE T1)

INGREDIENTS PROPORTION (in grams)

T2 INGREDIENTS PROPORTION (in grams)
Bajra flour 31.5 T1
Wheat flour 31.5 Bajra milk 35
Sugar 3
Sesame paste 30
Salt 1
Water 25 Sugar 34
Yeast 1 Emulsifier (GMS) 0.5
Binding agent (Xanthum Gum) 2 Preservative (KMS, Rosemary) 0.5
Butter 5

Sample Appearance Color Flavor Texture Taste Overall Sample Appearance Color Flavor Texture Taste Overall
acceptability acceptability
T2 7.3 7.4 7.3 7.0 7.1 7.2 T1 7.3 7.6 7.3 7.4 7.2 7.4
THANK YOU