VV Patil’s scientific contributions

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Publications (1)

Fig 1: Flour chart for making sattu premix
Fig 1: Sensory evaluation of Sattu made from puffed finger millet flour Idli Organoleptic Evaluation of idli Prepared with Puffed Finger Millet Flour and Finger Millet Semolina. The sensory evaluation of idli prepared with varying proportions of puffed finger millet flour and finger millet semolina revealed significant differences in overall acceptability. The idli made with a 60:40 ratio (R5) of puffed finger millet flour to finger millet semolina received the highest overall
Fig 2: Flowchart for making idli premix
Preparation of idli with different variations of puffed finger millet flour and finger millet semolina
Development of sattu and idli premixes from puffed finger millet
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January 2024

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International Journal of Advanced Biochemistry Research

VV Patil

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