Downloads: 144

Research Paper | Food Science | India | Volume 4 Issue 12, December 2015

Development of the Functional Food i.e. Beetroot Fortified Multi Grain Snacks

K. B. Dhadage | G. S. Shinde | R. K. Gadhave

Abstract: Beetroot fortified multigrain snacks was prepared from different proportions of refined wheat flour (Maida), wheat flour defatted soya flour and standardized with beetroot i. e. (A1) 40201030 (refined wheat flour (Maida) wheat flour defatted soy flour beetroot paste), (A2) 40250530 (refined wheat flour (Maida) wheat flour defatted soy flour beetroot paste) and (A3) 403030 (refined wheat flour (Maida) wheat flour beetroot paste). The overall acceptability of beetroot fortified multigrain snacks of treatments A1, A2 and A3 were 8.26, 8.51 and 7.88, respectively determined by sensory evaluation. It was observed that the beetroot fortified multigrain snacks prepared from 40 parts of refined wheat flour (Maida), 20 parts of wheat flour, 10 parts of defatted soy flour and 30 parts of beetroot paste was most acceptable and ranked between like very much to dislike very much. The beetroot fortified multigrain snacks of treatment A1 was most acceptable. Beetroot is not only blessed with a beautiful colour but also packed with nutrients. Beetroot contain different nutrients such as Vitamins, Minerals, Amino acids, Calories, Antioxidants, Anti-carcinogenic colour, Silica etc. Beets have long been known for its amazing health benefits for almost every part of the body such as, curing the anaemia, lowering high blood pressure or elevating low blood pressure, anti-cancer properties, and help to relieve chronic constipation, cholesterol lowering capabilities etc.

Keywords: Beetroot, defatted soy flour, Wheat flour, Refined wheat flour Maida, Sensory evaluation

Edition: Volume 4 Issue 12, December 2015,

Pages: 469 - 473

Similar Articles with Keyword 'Beetroot'