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Bornare, D. T.
- Evaluation of Physical, Nutritional and Sensory Characteristics of Cookies Developed with Bio-Fortified Pearl Millet
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1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Food Science and Technology, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Food Science and Technology, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 223-230Abstract
This study examines the effect of pearl millet varieties bio-fortified AHB 1200 Fe and MRB (Aurangabad Hybrid Bajra and Maharashtra Rabi Bajra, respectively) as a replacement of whole wheat flour at various levels on quality of cookies. For improving nutritional composition germination treatment was given to both varieties. Before making cookies germination effect was analyses on two varieties of pear millet for proximate, mineral and on anti-nutritional. This raw material analysis revealed that protein was increased and ash, fat, fibre is decreased but availability of minerals was increased due to decreasing level of anti-nutritional upto 40-45 per cent. Enriched cookies were produced by the ratio of whole wheat to pearl millet was 100:00, 80:20, 70:30, 60:40 and 50:50. Cookies were prepared by four types of pearl millet flour (Two varieties and one treatment with wheat flour using these five ratios. From each type of flour one sample was selected on the basis of sensory analysis. And these selected four types of cookies were evaluated for chemically and physical characteristics. Physical characteristics of cookies shows that the diameter and spread ratio is increased slightly as compare to control but did not very markedly. Germination is lightly affected on physical properties but varieties were not markedly affecting. The overall results indicated that the positive response of pearl millet flour substitution to whole wheat flour upto 30 and 40 per cent in preparation of cookies germinated and without germinated, respectively.Keywords
Anti-Nutritional, Cookies, Germination, Mineral, Pearl Millet.
References
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- Germination and Fermentation Effect on Compositional and Functional Characteristics of Sorghum Flour
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Authors
Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 327-335Abstract
Sorghum popularly known as “Jowar” in India. This study was conducted to explore the impact of malting and fermentation on compositional and functional properties of sorghum flour. This investigation was carried out on Parbhani moti (SPV 1411) and Phule revati (SPV 1830) sorghum varieties. Furthermore, there are four sorghum flour sample prepared viz., regular, malted, fermented and malted fermented flour of each variety. From results it is observed that malting and fermentation increases the moisture content from 12.18 per cent to 12.61 per cent and protein content from 9.2 per cent to 13.23 per cent. In other hand it leads to decrease the ash content of the sorghum flour. The highest fibre content is found in the fermented flour (2.23 %) than that of malted flour (1.88 %) in Parbhani moti variety. In term of Phule revati, fibre content (2.54 %) is found higher on malted flour. Also, the water absorption increases in the malted and fermented flour as the bulk density decreases.Keywords
Malting, Fermentation, Protein Content, Bulk Density.References
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- Development and Physico-Chemical Evaluation of Spaghetti Enriched with Jackfruit Seed Flour
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Authors
Affiliations
1 Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 396-401Abstract
Spaghetti (Pasta, Noodles) is the type of pasta. It is mostly consumed in Poland and in other countries. Jackfruit (Artocarpus heterophyllus L.) trees belong to the family Moraceae. The seeds of this can be ground to make flour, which is blended with wheat flour and used in extruded product like spaghetti for increases the nutritional composition. This study was done to prepare spaghetti by using jackfruit seed flour. Jackfruit seed flour is used in proportion i.e. 5, 10, 15, 20, 25 with whole wheat flour. Name given to this sample is T0 for control, T1, T2, T3, T4 and T5. All samples are acceptable by panel members from department. Packaging material study for powder done by using high density polyethylene and Aluminium laminated pouches by storing at ambient and refrigeration temperature, then observes that Aluminium laminated pouches at refrigeration temperature is suitable for jackfruit seed flour. Cooking characteristics determined in which cooking time, cooked weight, cooking loss and water absorption capacity increases when incorporation level get increased. Finally concluded that when jackfruit seed flour is used blending with wheat flour then increases nutrition composition of product.Keywords
Blending, Extruded, Jackfruit, Nutritional, Spaghetti.References
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- Quality Characteristics of Rusk Prepared from Soybean and Oat Based Composite Flour
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Authors
Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 418-425Abstract
Present work have been undertaken to formulate and evaluate the qualities of composite flour based rusk incorporation with soybean and oat flour. The rusk is prepared from replacement with wheat flour. Five treatments were used with sample code T0 (100:00:00), T1 (90:05:05), T2(80:10:10), T3 (70:15:15) and T4 (60:20:20) i.e. 0, 5-5, 10-10, 15-15 and 20-20 per cent replacement of soybean and oat flour with wheat flour. The prepared composite flour based rusk was evaluated for its sensory acceptability using 9 point hedonic scale. It was found that treatment T2 containing 10-10 per cent soybean and oat got the highest score as compared to other treatments. Hence, this proportion was used for further study of nutritional analysis and it’s found better result in protein, fat, carbohydrate and fibre. It was concluded that from the research composite flour based rusk sample T2 containing 80 per cent wheat and 20-20 per cent soybean and oat flour was most desirable in terms of sensory and nutritional quality profile.Keywords
Composite Flour, Protein, Soybean, Sensory Evaluation, Rusk.References
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