Abstract Views :196 |
PDF Views:2
Authors
Affiliations
1 Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
2 Centre of Food Technology, University of Allahabad, Allahabad (U.P.), IN
Source
Asian Journal of Bio Science, Vol 11, No 1 (2016), Pagination: 232-234
Abstract
The present study was carried out with the objective to prepare Pua, Thalipeeth, Laddo and Gatta by incorporating bajra flour and soya flour, to assess the qualitative analysis elements content by laser induced breakdown spectroscopy. In control, no addition of soya flour and bajra flour was done while in case of experimental treatments T1, T2,and T3, soya flour was added at 10 per cent, 20 per cent and 30 per cent levels, respectively. In all experimental treatments, 10 per cent bajra flour was kept constant. Each treatment was replicated five times.On the basis of findings, it was concluded that in case of Pua and Thalipeeth, T1 (10%) was found to be best in terms of colour and appearance, body and texture, taste and flavour and overall acceptability. In case of Laddo, T2 (20%) was best in body and texture, taste and flavour while T3 (30%) was found to be best in terms of colour and appearance and overall acceptability. Control of Gatta was best with regards to colour and appearance while T2 (20%) was best in body and texture, taste and flavour and overall acceptability. Elements detected from LIBS spectra for the developed products were carbon, hydrogen, nitrogen, calcium, iron, sodium and magnesium. Hence, it can be concluded that upto 20 per cent soya flour can be successfully incorporated in the prepared products.
Keywords
Value Added Snacks, Coare Grains, Bajra Flour, Soya Flour.
