Vol. 8, Issue 3 (2020)
Value addition and storage study of khakhra fortification with garden cress seed (Lepidium sativum)
Author(s): Solanke GM, Maske Sachin V, Renge BB, Shelake SA and Aditya Lal
Abstract: Khakhra is a popular vegetarian roasted ‘Gujarati’ Indian thin cracker bread or snack item made from whole-wheat flour and oil. In present investigation efforts were made to prepare khakhra by using different proportions and variety of flours i.e. S0, S1, S2, S3, and S4. The study was carried out to find out the development of value added khakhra by using different levels of flours whole-wheat flour, garden cress seed and buckwheat flour. The khakhra was prepared by wheat flour with substituting garden cress seed and buckwheat flour by increasing proportional 10%, 20%,30% and 40%. The nutritional value like fat, protein and iron content increases with increase the proportion of composite flour. In conclusion substitution of whole-wheat flour with garden cress seed flour and buckwheat flour will be the good nutritional food for iron deficiency people. The storage studies was carried out by three month and chemical composition checked by 30 days time of interval in that 30, 60,90 days.
DOI: 10.22271/chemi.2020.v8.i3e.9242
Pages: 304-309 | 805 Views 202 Downloads
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How to cite this article:
Solanke GM, Maske Sachin V, Renge BB, Shelake SA, Aditya Lal. Value addition and storage study of khakhra fortification with garden cress seed (Lepidium sativum). Int J Chem Stud 2020;8(3):304-309. DOI: 10.22271/chemi.2020.v8.i3e.9242
