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Development of Nutri Health Mix and its Application in Wheat Based Product.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11905/
 
Title Development of Nutri Health Mix and its
Application in Wheat Based Product.
 
Creator Snehal, Dilip Pande
 
Subject 18 Processed foods
 
Description Nutri Health Mix (NHM) was prepared from different cereals, legumes, millets, nuts along
with fruits, vegetables and micronutrients. Nutri Health Mix had 9.25% moisture, 8.42% fat,
19.09% protein and 25.74% dietary fibbers. Among the minerals studied, Calcium
233mg/100g, iron 13.5mg/100g, potassium 832mg/100g and phosphorus 470mg/100g was
found to be higher in NHM. Water and oil holding capacity was found to be 1.80(g/g) and
0.97 (g/g) respectively. This NHM was used in preparation of breads. The study was carried
out to find out the effect of replacement of wheat flour by NHM on bread quality. It has been
observed that the use of increasing amount of NHM from 0 to 20% increased farinograph
water absorption, caused disruption of protein matrix, decreased volume and increased crumb
firmness value showing adverse effect of NHM on the volume and texture of bread. Based on
the sensory results it can be concluded that maximum 10% replacement of wheat flour with
NHM was produced the acceptable breads. Addition of combination of additives to wheat
flour with 10% NHM brought about significant improvement in the dough strength and
overall quality of the bread.
 
Contributor Suresh, D.Sakhare
 
Date 2015
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11905/1/Snehal.pdf
Snehal, Dilip Pande (2015) Development of Nutri Health Mix and its Application in Wheat Based Product. [Student Project Report] (Submitted)