. 2023 Apr 17;10:1146545. doi: 10.3389/fnut.2023.1146545

Table 3.

Organoleptic evaluation of the products prepared from Foxtail millet.

Products		Color	Appearance	Texture	Taste	Flavor	Overall acceptability
Rusk	C	7.70 ± 0.48^a	7.70 ± 0.48^a	7.50 ± 0.70^a	7.70 ± 0.48^a	7.70 ± 0.48^a	7.66 ± 0.50^a
Rusk	E1	8.00 ± 0.81^a	8.00 ± 1.05^a	8.10 ± 0.31^a	8.00 ± 0.47^a	8.10 ± 0.56^a	8.04 ± 0.49^a
Kheer	C	8.20 ± 0.42^a	8.20 ± 0.42^a	8.20 ± 0.42^a	8.20 ± 0.42^a	8.20 ± 0.42^a	8.20 ± 0.42^a
Kheer	E1	8.20 ± 0.63^a	8.10 ± 0.56^a	7.80 ± 0.42^a	8.00 ± 0.66^a	7.90 ± 0.56^a	8.00 ± 0.50^a
Pinni	C	8.20 ± 0.63^a	8.00 ± 0.47^a	8.00 ± 0.47^a	7.90 ± 0.56^a	8.00 ± 0.47^a	8.02 ± 0.39^a
Pinni	E1	8.00 ± 0.47^a	7.80 ± 0.42^a	8.10 ± 0.56^a	8.00 ± 0.66^a	8.00 ± 0.66^a	7.98 ± 0.47^a
Sattu	C	7.80 ± 0.63^a	7.80 ± 0.63^a	7.70 ± 0.67^a	7.70 ± 0.67^a	7.70 ± 0.67^a	7.74 ± 0.64^a
Sattu	E1	8.00 ± 0.47^a	8.00 ± 0.47^a	8.00 ± 0.47^a	8.00 ± 0.47^a	8.00 ± 0.47^a	8.00 ± 0.41^a
Vegetable Dalia	C	8.10 ± 0.32^a	8.10 ± 0.31^a	8.20 ± 0.42^a	8.20 ± 0.42^a	8.20 ± 0.42^a	8.16 ± 0.35^a
Vegetable Dalia	E1	7.80 ± 0.42^a	7.80 ± 0.42^a	7.90 ± 0.56^a	7.80 ± 0.63^a	7.80 ± 0.63^a	7.82 ± 0.43^a
Cookies	C	8.30 ± 0.49^b	8.10 ± 0.56^a	8.10 ± 0.56^a	8.30 ± 0.48^a	8.30 ± 0.48^a	8.22 ± 0.45^a
Cookies	E1	7.70 ± 0.82^a	7.60 ± 0.70^a	7.90 ± 0.31^a	8.10 ± 0.31^a	8.00 ± 0.47^a	7.86 ± 0.40^a
Papad	C	8.30 ± 0.49^a	8.30 ± 0.49^a	8.40 ± 0.51^a	8.40 ± 0.51^a	8.40 ± 0.51^a	8.36 ± 0.48^a
Papad	E1	8.50 ± 0.52^a	8.40 ± 0.51^a	8.40 ± 0.51^a	8.50 ± 0.52^a	8.50 ± 0.52^a	8.46 ± 0.50^a
Millet bar	E1	7.80 ± 0.42	7.90 ± 0.56	7.60 ± 0.70	7.90 ± 0.56	7.80 ± 0.63	7.80 ± 0.52

C- Control (prepared from traditional cereal); E1-Foxtail millet F2 Values are expressed as Mean ± SD of triplicates.

Values having different alphabetical superscripts represent significant difference (p ≤ 0.05) among the various sensory characteristics.