Abstract
Traditionally, mulberry fruit has been used as a medicinal agent to nourish the skin and blood, benefits kidneys treat weakness, fatigue, anaemia and premature graying of hair. An attempt has been made to develop value added bakery products from mulberry fruits. The Morus nigra fruits were collected and bakery products like bread and biscuits were developed with three variations each. The products were evaluated for acceptance by semi-trained panel of judges and the results were statistically tested to see the significant difference between the levels. Bread with 15per cent of dried mulberry fruit and four per cent of fruit powder obtained the high scores, compared to control. In biscuits, the variation with 15per cent of dry mulberry fruits and two per cent of fruit powder obtained high scores. Bread has higher amount of protein, total ash, and micronutrients like calcium phosphorus and iron, than biscuits. The cost of production bread and biscuit was 16 per 100g and Rs. 25 per 100g respectively. The bakery products like bread and biscuits which were stored in HDPE bags at room temperature were evaluated for sensory attributes. The score reduced as the days increased.
