Nutritional and sensory evaluation of value added products developed from maize-oat-tulsi flour blends
KrishiKosh
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Title |
Nutritional and sensory evaluation of value added products developed from maize-oat-tulsi flour blends
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Creator |
Nutan
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Contributor |
Dahiya, Saroj
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Subject |
flours, processed plant products, maize, oats, biological phenomena, tulsi, bakery products, storage, proteins, sugar
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Description |
The study was conducted on Maize (QPM mixture), Oat (HJ-8) and Tulsi leaves. The various physico-chemical properties, organoleptic acceptability, nutritional composition and shelf life study of maize- oat- tulsi blend flour products were studied. Six types of blend flours i.e Type-I, Type-II and Type-III blend flour were prepared from maize: oat in ratios of 85:15, 70:30, 55:45(W/W), Type-IV, Type-V and Type-VI blend flours were prepared from maize: oat: tulsi leaves in ratio of 80:15:5, 65:30:5, 50:45:5 (W/W). Different types of products viz traditional, baked and extruded prepared using blend flours were developed and assessed organoleptically. Most acceptable products were nutritionally analyzed and storable products were analyzed for shelf life. The various physico-chemical and nutritional characteristics of grains, and blend flours alone and those supplemented with tulsi leaves were studied. Results revealed that maize grain had maximum moisture, 1000-grain weight and grain hardness as compared to oat. Water absorption capacity was significantly higher in oat flour and sedimentation value was higher in maize flour. Significant differences were recorded for water absorption capacity and sedimentation value of different blend flours with or without addition of tulsi leaves. Sedimentation value was higher in maize-oat flour and maize-oattulsi flour which decreased significantly on increasing the level of supplementation of oat flour whereas water absorption capacity was increased on increasing the level of supplementation of oat flour. Nutritional composition of blend flours showed that Type-III and Type-VI had significantly (P |
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Date |
2016-02-04T12:04:27Z
2016-02-04T12:04:27Z 2015 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/64158
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Language |
en
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Format |
application/pdf
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Publisher |
CCSHAU
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