Preparation of Biscuits by Using Lotus Seed, Pearl Millets and Multigrain Wheat for Elderly People

Authors

  • Dhirendra Kumar Dinkar Student, Department of Food Science and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow, India
  • Sunita Mishra Dean and Head, Department of Food Science and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow, India

Keywords:

Functional properties, Lotus seed, Multigrain flour, Sensory evaluation, Wheat flour

Abstract

The present study was undertaken to develop flour by blending and lotus seed flours with whole wheat flour in different flour multigrain flour and pearmillets were prepared respectively. Physico-chemical, mineral estimation and functional properties were studied on mixed flour variations. Nutritional evaluation shows that the incorporation of multigrain and lotus seed flour in regular wheat flour increases its quality. The functional properties of composite flours were analyzed. Water absorption capacity and oil absorption capacity was increased while foam capacity, emulsion activity, decreased with increasing the level of incorporation of other flours. The functional properties of composite flours ranged from for water absorption capacity, oil absorption capacity, foaming capacity and emulsion capacity respectively. The mineral content observed in the range of 8.00(±0.06)-9.29(±0.04), 145.5(±0.16)-172.32(±0.01), 0.119-0.144 mg/100gm. Relevant statistical analysis was done to analyze mean and standard deviation for all tested parameters.

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Published

01-08-2020

How to Cite

[1]
D. K. . Dinkar and S. . Mishra, “Preparation of Biscuits by Using Lotus Seed, Pearl Millets and Multigrain Wheat for Elderly People”, IJRESM, vol. 3, no. 7, pp. 413–415, Aug. 2020.

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Articles