Open Access
Subscription Access
Open Access
Subscription Access
Development, Sensory and Nutritional Evaluation of Bajra Mix Products
Subscribe/Renew Journal
All the products prepared with incorporation of ground nut flour, wheat flour, chickpea flour were acceptable. The various parameters such as moisture, fat, crude protein, carbohydrate, crude protein and total ash were analyzed. Organoleptic acceptability of incorporated products were analyzed by panel member. 20% incorporated Laddus, 20% incorporated Papdi, 40% incorporated Tikki, 40% incorporated biscuit and 40% incorporated Pua had better sensory characteristic than other incorporated products. Bajra is an important source of energy, protein, vitamins and minerals. It contains 9 to 13 per cent protein. It is rich in B vitamins, potassium, magnesium, iron, zinc, copper and manganese. It is gluten free grain. It is very high in calories it greatly helps growing children and pregnant women.
Keywords
Bajra Mix Products, Potassium, Iron, Zinc, Copper, Pregnant Women.
Subscription
Login to verify subscription
User
Font Size
Information
- Amarender, R.A., Yadav, O.P., Dharm, P.M., Singh, I.P. and Ardeshna, N.J. (2013). Utilization pattern, demand and supply of pearl millet grain and fodder in Western India.
- Fasasi, O.S. (2009). Proximate, antinutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). J. Food Tech., 7 : 92-97.
- Gayas, B., Shukla, R. and Khan, B. (2012). Physico - chemical and sensory characteristics of carrot pomace powder enriched defatted soyflour fortified biscuits. Internat. J. of Scientific & Res. Publications, 8:2250-3153.
- Gopalan, C., Shastri, B.V. and Balasubramanian, S.C. (2014). Nutritive Value of Indian Foods, National Institute of Nutrition, Hyderabad, 2014.
- Muhammad, A.R., Ali, A.Y., Anwaar, A., Asif, A. and Tabassum, H. (2012). Nutritional and functional evaluation of wheat flour cookies, supplemented with gram flour. Internat. J. Food Sci. Nutr., 64 : 63-68.
- Obilana, A.B. (2004). Encyclopedia of Grain Science: Sorghum – Production, ICRISAT, Ed-Colin Wrigley, Harold Corks, Charles E Walker, Elsevier Ltd, 2004.
- Shadang, C. and Jagnathan, D. (2014). Development and standardisation of formulated baked products using millets. J. Res. Appl., Nat. & Soc. Sci., 9:75-78.
Abstract Views: 281
PDF Views: 0