The Journal of Research ANGRAU

DEVELOPMENT AND EVALUATION OF FIBER ENRICHED KHAKRA
There is therefore the need to develop a different
approach to offer the weary consumers the
opportunity to feed on improved formulations with
substantive health benefits from wheat-soy
combinations (Gomez et al., 2003).
Hence, an attempt was made to increase
fibre content of khakra with no additional visiblefat.
Product development
Three products T 1 ,
T 2,
T 3
were developed in
various combinations of whole wheat flour/oats flake
powder/defatted soy flour/methi leaf powder in
different proportions which were given.
Procedure
Three products were developed using various
combinations of whole wheat flour/ oats/ defatted soy
flour/ methi leaf powder in different proportions. Roast
and grind whole wheat, defatted soy bean and oat
flakes in to fine powders. Methi leaves are blanched
at 65 0 c for 2-3 minutes, dried and powered which was
only added in T 2
sample. Mix all the above ingredients
including green chillies, salt and ajwain seeds with
luke warm water. T 1
sample is made up of only whole
wheat flour, green chillies, salt and ajwani seeds. All
these are kneaded in to individual doughs containing
various ingredients. Keep it for 15 minutes a side.
Make the dough into small balls of weight 7gms each
and hot press them for 45-60 secs.
Sensory evaluation Sensory evaluation was done
to select the most acceptable recipes with 5 point
Hedonic rating scale.
Hedonic scale ratings Like extremely- 5, Like
moderately – 4, Neither like nor dislike – 3, Dislike
moderately – 2, Dislike extremely – 1.
The nutrient compositions of the recipes were
calculated for protein, fat, fiber, and energy by using
the Nutritive value of Indian foods. (Gopalan et al,
2004). The completed score cards after the
evaluations were subjected to statistical analysis.
(Snedecor,G.W and Cochran, W.G, 1983)
Table 2 Sensory evaluation of khakras
S.No. Colour Taste Flavour Texture Over all
acceptability
Control (T 1 ) 3.55 3.91 3.73 3.45 3.36
T 2 4.18 3.82 4.45 4.55 4.36
T 3 3.91 4.64 3.63 4.09 3.73
Se D 0.261 0.343 0.213 0.384 0.210
CD NS 0.705* 0.436* 0.789* 0.431*
CV 15.804 20.442 12.953 22.876 12.895
* significant NS- Non significant
Khakra of three formulations were subjected to the
sensory evaluation and the scores are recorded for
the following attributes colour, taste, flavour, texture
and overall acceptability were presented in Table 2.
Colour
No significant changes were observed
among the scores for colour in which T 2
(4.18%)
scored highest followed by T 3
(3.91%) and lowest
score was recorded in T 1
(3.55%). As per the
observations made by Trongpanich et al. 2001, it
was found that there was no significant difference in
the preferential scores in colour, odor and taste
between the snack samples that contained 5 – 15 %
DFC and the control sample at p < 0.05. However,
adding DFC (Dietary Fiber Concentrate) in the snacks
made up of corn grits could improve the snack’s
texture as the texture preferential scores of all the
snack samples which contained 10 %DFC were
higher than of the control one (Trongpanich et al.,
2001). The darker colour of the crumbs of whole
wheat bread and fortified breads and biscuits have
been reported by several authors (Singh et al., 2000;
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