Abstract Views :536 |
PDF Views:552
Authors
Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 1, No 1 (2014), Pagination: 32–39
Abstract
Moringa is free flowering, generally occurs 4-12 months after planting, depending on the type. The Moringa olifera was used in treating cold, anaemia, tumor, diuretic, and contain powerful antibiotic which has fungicidal properties. Whole wheat flour is mainly used for preparation of Chappathi. Hence the present study is undertaken to process drumstick flower into powder and analyzing the physiochemical properties and nutritive value and optimization of wheat flour and Shade Dried Drumstick Flower Powder (SHD-DFP) using Response Surface Methodology (RSM) for acceptable Chappathi considering diameter, cooking time, weight, kneading time and overall acceptability as a response variables. Results revealed that, RSM was applied for optimization, the multiple regression was used to get optimum levels and it was found that desirable values of diameter (15.19cm), cooking time (1.52min), weight (100.41gm), kneading time (5.14min) and overall acceptability (7) was obtained for optimum condition of wheat flour (100gm) and SHD-DFP (5gm). Hence it is concluded that RSM was used successfully to optimize the level of wheat flour and SHD-DFP for the development of value added chappathi.
Keywords
Moringa Olifera Flowers and Leaves, Optimization, Physiochemical Properties, Response Surface Methodology
Full Text
