Development and storage of sweet sorghum based halwa premix
Research Type
Departmental Research
Experiment Background
Background information:
Millets in general and sorghum particular is also known as nutria-cereals and are a source of food, feed and fodder. Modern acquired lifestyles have paved the way for micronutrient deficiencies along with diabetes, cardiovascular diseases and hypertension. Thus, millets have revived as a plausible alternative for living a healthy lifestyle.
In 2019, the global millet production was 27.8 million tons. India ranks 1st in millet production, accounting for 41.0 per cent of the global market share. To create domestic and global demand, the Indian Government has got declared the year 2023 as International Year of Millets from FAO. South Gujarat is one of the pocket for the sorghum and minor millets. Hallway is a traditional dessert which is popular not only in the Indian cuisine but also in Asian and Middle Eastern cuisines. Traditionally it is prepared using semolina, ghee, seeds and nuts during festivities and occasions. It is also called as sheer or kesari in some regions. The ready to cook (RTC) and ready to Reconstitute (RTR) food demand is increasing. The ingredients used in Indian traditional foods have tremendous health advantages. There is a lack of research on development and mechanization of convenience type traditional food products using sorghum. Considering the great importance of sorghum, fruits and milk in a balanced diet and the potential for RTC/RTR food products in market, a study was carried out to develop sorghum based RTR halwa pre mix with following objectives.
Experiment Group
Agricultural Engineering
Unit Type
(02)EDUCATION UNIT
Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Department
(218)Post Harvest Technology,ACHF, Navsari
BudgetHead
(329/12940/00)329/01/REG/00253
Objective
Standardization of recipe and process for sweet sorghum based halwa premix.
Evaluation of quality parameters and storage stability of sweet sorghum based halwa premix.