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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
 
Creator Nutan
 
Contributor Dahiya, Saroj
 
Subject flours, processed plant products, maize, oats, biological phenomena, tulsi, bakery products, storage, proteins, sugar
 
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
 
Date 2016-02-04T12:04:27Z
2016-02-04T12:04:27Z
2015
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/64158
 
Language en
 
Format application/pdf
 
Publisher CCSHAU