Effect of proportion of ingredients on physico-chemical changes of batter and Paddu made of little millet as compared to rice

The present study was undertaken to find out the effect of proportion of ingredients on physicochemical changes of batter and Paddu made of little millet as compared to rice. The little millet Paddu was prepared by addition of little millet to pulse mix (black gram Dhal, Bengal gram Dhal, red gram Dhal, fenugreek seeds and rice flakes) in the ratio of 2:1, 3:1, 4:1, 5:1 and 6:1 in comparison to rice. The volume of little millet batter increased with increase in proportion of addition of little millet where as the volume of batter decreased with increased proportion of rice. Significant difference in the viscosity of batter was observed between cereals, between fermentation and also between proportion of ingredients. Significant decrease in the pH of little millet and rice batter was observed after fermentation whereas it did not show significant differences between little millet and rice and between proportion. Increased proportion of cereal to pulse ratio did not show any significant differences in the physical characteristics of Paddu. However texture analysis by instrument revealed that hardness of Paddu increased with increased proportion of cereals to pulse. Hence 6:1 proportion of little millet and pulse mix was considered as optimum ingredients for the preparation of little millet Paddu.