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Research Paper | Food and Nutrition | Volume 15 Issue 5, May 2026 | Pages: 530 - 533 | India
Development, Nutritional Evaluation and Sensory Acceptability of an Oat-Based Fruit Pancake
Abstract: This study's aim was to create a pancake mix that is ready-to-cook, contains whole grains, fruits and vegetables, and has an enhanced level of nutrition while maintaining sensory appeal. Oats, bananas, papayas, carrots, black carrots, beets and dried dates were combined with milk powder to create the pancake mix, and then tested for proximate, functional, antioxidant and organoleptic characteristics. The pancake mix had high nutritional value, minimal water activity (long shelf-life) and significant antioxidant activity. Sensory tests confirmed that the product was highly rated by consumers, indicating the potential viability of functional pancake mixes.
Keywords: functional food, pancake mix, nutritional enrichment, antioxidant activity, sensory evaluation, proximate analysis
How to Cite?: Tanisha Tomar, Dr. Ankita Jagannath Lakade, "Development, Nutritional Evaluation and Sensory Acceptability of an Oat-Based Fruit Pancake", Volume 15 Issue 5, May 2026, International Journal of Science and Research (IJSR), Pages: 530-533, https://www.ijsr.net/getabstract.php?paperid=SR26505214403, DOI: https://dx.doi.org/10.21275/SR26505214403