Nutritional and Sensory Evaluation of Gluten-Free Waffle Cone Prepared from Foxtail Millet and Khandsari Sugar
Year: 2025
Type: article
Abstract: This study explores the development and evaluation of a gluten-free waffle cone formulated with foxtail millet and Khandsari sugar, focusing on its nutritional composition, sensory characteristics, and acceptability compared to a conventional wheat-based Control Market Cone. Khandsari sugar, an unrefined sweetener rich in minerals and antioxidants, was incorporated to enhance nutritional quality and consumer appeal while reducing reliance on refined sugar. The foxtail millet cone demonstrated significantly higher protein (10.3 ± 0.3%), crude fiber (3.6 ± 0.2%), crude fat (13.5 ± 0.5%), and ash content (2.5 ± 0.1%) compared to the Control Market cone (8.5 ± 0.3% protein, 0.8 ± 0.1% fiber, 11.0 ± 0.5% fat, and 1.2 ± 0.1% ash). However, the carbohydrate content was lower (65.5 ± 0.5%), leading to a slightly reduced energy value (445 ± 5 kcal vs. 470 ± 5 kcal in the Control Market cone). A sensory evaluation was conducted using a trained panel (n = 10), comprising food technologists and experienced evaluators selected based on prior expertise in sensory analysis and gluten-free product testing. Using a nine-point hedonic scale, panelists assessed appearance, texture, crispiness, taste, and overall acceptability. The foxtail millet- Khandsari sugar cone achieved an overall acceptability score of 8.1 ± 0.14, which was statistically comparable to the Control Market cone (8.5 ± 0.12, p > 0.05). Minor reductions in appearance (8.2 ± 0.13), texture (8.4 ± 0.11), crispiness (8.4 ± 0.12), and taste (8.0 ± 0.14) were attributed to the distinct physicochemical properties of millet flour. These results demonstrate that a foxtail millet- Khandsari sugar waffle cone provides a nutritionally superior, fiber-rich, and viable gluten-free alternative to Control Market Cone. Further optimization of formulation and processing parameters could enhance sensory attributes, making it a promising option for gluten-intolerant consumers and health-conscious individuals.
Authors: Ganesh Khule, Abhishek Ranvare, Avinash Sing
Institution: Sam Higginbottom Institute of Agriculture
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4409111020