International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064

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Research Paper | Nutrition Science | India | Volume 4 Issue 10, October 2015

Effect of Fortification with Shingada, Sabudana, and Rajgira Flour on quality of Fasting Biscuits

Karad K. A. [2] | Thorat A. V. [2] | Karad V. A. [2]

Abstract: The fasting biscuit is prepared by using Shingada, sabudana, rajgira flour. Sabudana flour contains some amount of calorie, carbohydrate, fat and proteins. It also provide large amount of starch, low amount of minerals, vitamins. Rajgira flour contains less amount of protein but good source of vitamin-A, vitamin-C, and also complementing source of some other vitamins, also contain some dietary minerals including calcium, iron, zinc, copper-comparable to common grains such as wheat germ, oats and other. Shingada is a good and inexpensive source of carbohydrates are considered as a foodstuff of high nutritional value and one of the most economical sources of energy. By making the combination of these flour became nutritionally advantageous. In this experiment, Shingada (40, 45 & 35), sabudana (20, 10 & 30) and rajgira (40, 45 & 35) flour in the various proportion to prepare three blended flour samples, from which fasting biscuits were prepared. These samples were subjected to analysis of their functional properties. The proximate composition of the various flour blends used for the preparation of fasting biscuits were determined using standard methods. The physico-chemical analysis and sensory evaluation was done to know the acceptability of fasting biscuit. These were evaluated for sensory analysis that included colour, taste, flavour, texture and overall acceptability. The biscuits were analyzed for analytical and chemical analysis, which includes moisture content, fat content, total ash content, protein content, sugar content and carbohydrate content. On the basis of sensory evaluation, biscuit containing Shingada, sabudana, rajgira flour in (35, 30 & 35) proportion scored high score for overall acceptability i. e.7.8. From the result of proximate analysis of biscuits, the fat content of Sample C is very low i. e.17.9 %, which is beneficial for health. So according to quality evaluation and sensory evaluation, preparation of biscuits from Shingada, sabudana and rajgira flour blend in proportion of (35, 30 & 35) is recommended.

Keywords: Fortification, sensory evaluation, Fasting biscuits, Sabudana, Shingada, Rajgira

Edition: Volume 4 Issue 10, October 2015,

Pages: 972 - 975

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