Vol. 9, Issue 1 (2021)
Development and organoleptic acceptability of nutrient rich food products with Spirulina-wheat-bangal gram composite flour
Author(s): Seema and Jood S
Abstract: The main aim of study was development of nutrient rich food products (matthi) from wheat-bengal gram flour supplemented with different level of Spirulina powder (2, 4, 6 and 8%). Accepted levels were further evaluated for nutrient composition. The results of the study revealed that overall acceptability scores in terms of colour, appearance, texture, aroma and taste of prepared matthi by using four types of composite flour were rated as ‘liked moderately’ to ‘ neither liked nor disliked’ by the panelists. Food products were found acceptable up to 6 per cent level of supplementation of Spirulina powder. Control matthi contained 2.25 per cent moisture, 11.21 per cent crude protein, 32.50 per cent crude fat, 1.72 per cent crude fibre and 2.73 per cent ash, while these contents found to be significantly (p=0.05) increased in matthi made from Type-I (2%), Type-II (4%)and Type-III (6%) composite flours. Total dietary fibre content of wheat flour matthi was 8.56 g/100g. On increasing the levels of Spirulina powder (2, 4 and 6%), total dietary fibre content was also increased significantly in of supplemented products.
DOI: 10.22271/chemi.2021.v9.i1q.11389
Pages: 1204-1207 | 327 Views 26 Downloads
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How to cite this article:
Seema, Jood S. Development and organoleptic acceptability of nutrient rich food products with Spirulina-wheat-bangal gram composite flour. Int J Chem Stud 2021;9(1):1204-1207. DOI: 10.22271/chemi.2021.v9.i1q.11389
