International Journal of Agricultural Engineering

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Development and Standarization of Kharodi Fortified with Ragi Flour


Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M. S.), India
     

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Present work have been undertaken to develop and standerize the Ragi fortified Kharodi. The Kharodi is prepared from pearl milet with fortitfication of Ragi. Four treatment were used with sample code T0 (100-00), T1 (70-30), T2 (60-40) and T3 (50-50) i.e. 30, 40 and 50 per cent are the per cent of the fortification. The prepared Ragi fortified Kharodi was evaluated for the its sensory acceptability using 9 point hedonic scale. It was found that treatment T1 containing 30 per cent Ragi fortified in Kharodi got highest score as compare to other treatments. Hence this preparation was used for further study of nutritional analysis and its found better result. It was concluded that from the research Ragi fortified Kharodi sample T1 containing 30 per cent of Ragi flour was most desirable in terms of sensory and nutritional quality profile.

Keywords

Kharodi, Sensory Evolution, Pearl Millet, Ragi.
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  • Development and Standarization of Kharodi Fortified with Ragi Flour

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Authors

V. J. Netke
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M. S.), India
D. T. Bornare
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M. S.), India
P. R. Vairagar
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M. S.), India
K. P. Babar
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M. S.), India

Abstract


Present work have been undertaken to develop and standerize the Ragi fortified Kharodi. The Kharodi is prepared from pearl milet with fortitfication of Ragi. Four treatment were used with sample code T0 (100-00), T1 (70-30), T2 (60-40) and T3 (50-50) i.e. 30, 40 and 50 per cent are the per cent of the fortification. The prepared Ragi fortified Kharodi was evaluated for the its sensory acceptability using 9 point hedonic scale. It was found that treatment T1 containing 30 per cent Ragi fortified in Kharodi got highest score as compare to other treatments. Hence this preparation was used for further study of nutritional analysis and its found better result. It was concluded that from the research Ragi fortified Kharodi sample T1 containing 30 per cent of Ragi flour was most desirable in terms of sensory and nutritional quality profile.

Keywords


Kharodi, Sensory Evolution, Pearl Millet, Ragi.

References