Downloads: 122
Research Paper | Home Science | India | Volume 5 Issue 1, January 2016
?Angakar Roti? - Rice Based Traditional Recipe of Chhattisgarh and its Value Addition
Aruna Palta [7] | Anjul Aggarwal [2]
Abstract: In the present investigation, rice based traditional recipe- Angakar Roti consumed by the urban, rural and tribal people of Chhattisgarh, India, was prepared using standard technique and evaluated for its nutritional contents. It was observed that though Angakar Roti contains Carbohydrates and hence Calories in sufficient quantities, its Protein content was qualitatively & quantitatively low. In order to improve its nutritive value, the Angakar Roti was value added with Bengal gram, Spinach and Soy milk. Three different samples along with control sample were prepared and evaluated nutritionally and organoleptically. Nine point Hedonic Rating Scale was used for sensory evaluation while nutritive value was calculated using Food Composition Tables. The results revealed a dramatic improvement in Proteins and other micronutrients.
Keywords: Protein quality, Sensory evaluation, Soy milk, Traditional recipe, Value addition
Edition: Volume 5 Issue 1, January 2016,
Pages: 949 - 952
Similar Articles with Keyword 'Sensory evaluation'
Downloads: 100 | Weekly Hits: ⮙2 | Monthly Hits: ⮙2
Research Paper, Home Science, India, Volume 4 Issue 4, April 2015
Pages: 1412 - 1414Effect of Supplementation of Soy Flour on Rice Fryums Quality
Deepika Kadirvel | Yamuna Devi Puraikalan [8]
Downloads: 103
Research Paper, Home Science, India, Volume 4 Issue 3, March 2015
Pages: 2307 - 2309Development and Supplementation of Fibre Enriched Formulated Supplementary Mixture on Type 2 Diabetes Mellitus
Soumini. G. P | Yamunadevi Puraikalan [3]