This study aims to evaluate the nutritional evaluation of maize- oat- tulsi- leaves and their ble... more This study aims to evaluate the nutritional evaluation of maize- oat- tulsi- leaves and their blend flours. The blend flour prepared with maize, oat and tulsi leaves. Six types of blend flour were prepared. Type 1, Type-II, Type III blend flour was prepared from maize: oat in ratio 85:15, 70:30 and 55:45 (W/W) and Type IV, Type V, Type VI blend flour was prepared from maize: oat: tulsi in ratio of 80:15:5, 65:30:5 and 50:45:5(W/W). Whole flours of QPM (QPM mixture), oat (HJ-8), tulsi leaves and different types of blend flours were studied for their proximate composition, sugars and starch. Oat flour had significantly (p≤0.05) higher crude protein, crude fat, crude fiber and ash contents than maize. Tulsi leaves powder was found to have significantly (p≤0.05) higher crude fiber and ash than oat and maize flour.
The study was conducted on Maize (QPM mixture), Oat (HJ flours i.e 70:30, 55:45(W/W), Type leaves... more The study was conducted on Maize (QPM mixture), Oat (HJ flours i.e 70:30, 55:45(W/W), Type leaves in ratio of 80:15:5, 65:30:5, 50:45:5 (W/W). Different types of baked products (Cake and Biscuit) were developed using blend flours and assessed organoleptically. Most acceptable products were nutritionally ana cake were in category of ‘like moderately’ whereas mean scores for overall acceptability of Type based cake were in the range of ‘like slightly’. Mean scores for overall accept Type-V blend flour biscuits were in the category of ‘like moderately’. Nutritional evaluation of and biscuits depicted that Type protein (13.90 and 8.57 %) whi significantly higher in Type leaves in blend flour of maize and oat can serve as functional ingredients for combating degenerative disorders such as obesity, heart diseases, cancer, diabetes etc.
Rice flakes are prepared from paddy. It is also popularly known as “poha. It is easily digestible... more Rice flakes are prepared from paddy. It is also popularly known as “poha. It is easily digestible. The shelf life of flakes is longer. It rich in iron, carbohydrates, protein, and calcium. It is excellent supplement to diet rice flakes are the main ingredients of many rice cereal products. Rice flakes supplemented product was prepared by using rice flakes powder. Supplemented rice flakes product was standardized and analyzed for their sensory evaluation. Sensory evaluation of products was made in terms of their color, appearance, aroma, taste, texture, and over all acceptability using nine point hedonic scales. The recipes for the preparation of various products from processed rice flakes powder were standardized by use of various degrees (5%, 10%, and 15%). The sensory evaluation of supplemented products was significantly different compared to those of control. All supplemented product were desirable and moderately desirable in all terms. The moisture, protein, and fiber contents o...
This study aims to evaluate the nutritional evaluation of maize- oat- tulsi- leaves and their ble... more This study aims to evaluate the nutritional evaluation of maize- oat- tulsi- leaves and their blend flours. The blend flour prepared with maize, oat and tulsi leaves. Six types of blend flour were prepared. Type 1, Type-II, Type III blend flour was prepared from maize: oat in ratio 85:15, 70:30 and 55:45 (W/W) and Type IV, Type V, Type VI blend flour was prepared from maize: oat: tulsi in ratio of 80:15:5, 65:30:5 and 50:45:5(W/W). Whole flours of QPM (QPM mixture), oat (HJ-8), tulsi leaves and different types of blend flours were studied for their proximate composition, sugars and starch. Oat flour had significantly (p≤0.05) higher crude protein, crude fat, crude fiber and ash contents than maize. Tulsi leaves powder was found to have significantly (p≤0.05) higher crude fiber and ash than oat and maize flour.
The study was conducted on Maize (QPM mixture), Oat (HJ flours i.e 70:30, 55:45(W/W), Type leaves... more The study was conducted on Maize (QPM mixture), Oat (HJ flours i.e 70:30, 55:45(W/W), Type leaves in ratio of 80:15:5, 65:30:5, 50:45:5 (W/W). Different types of baked products (Cake and Biscuit) were developed using blend flours and assessed organoleptically. Most acceptable products were nutritionally ana cake were in category of ‘like moderately’ whereas mean scores for overall acceptability of Type based cake were in the range of ‘like slightly’. Mean scores for overall accept Type-V blend flour biscuits were in the category of ‘like moderately’. Nutritional evaluation of and biscuits depicted that Type protein (13.90 and 8.57 %) whi significantly higher in Type leaves in blend flour of maize and oat can serve as functional ingredients for combating degenerative disorders such as obesity, heart diseases, cancer, diabetes etc.
Rice flakes are prepared from paddy. It is also popularly known as “poha. It is easily digestible... more Rice flakes are prepared from paddy. It is also popularly known as “poha. It is easily digestible. The shelf life of flakes is longer. It rich in iron, carbohydrates, protein, and calcium. It is excellent supplement to diet rice flakes are the main ingredients of many rice cereal products. Rice flakes supplemented product was prepared by using rice flakes powder. Supplemented rice flakes product was standardized and analyzed for their sensory evaluation. Sensory evaluation of products was made in terms of their color, appearance, aroma, taste, texture, and over all acceptability using nine point hedonic scales. The recipes for the preparation of various products from processed rice flakes powder were standardized by use of various degrees (5%, 10%, and 15%). The sensory evaluation of supplemented products was significantly different compared to those of control. All supplemented product were desirable and moderately desirable in all terms. The moisture, protein, and fiber contents o...
Uploads
Papers by nutan narwal