The Journal of Research ANGRAU

More documents

Recommendations

Info

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; 62
KIRTHY et al Akhtar et al., 2008; Serrem et al., 2011). The brownish bread appearance could be directly related to the increase in fiber content (Hu et al., 2007)T 2 = modified recipe with 15gms defatted soy flour, 20gms oat flakes and 2gms methi leaf powder, T 3 = modified recipe with 15gms defatted soy flour, 20gms oat flakes. T 1 = control recipe made up of whole wheat flour. Control (T 1 ) T 2 T 3 Taste Scores for taste of khakras recorded significant changes (p
Page 1 and 2:
1
Page 3 and 4:
CONTENTS PART I : PLANT SCIENCE Eff
Page 5 and 6:
J.Res. ANGRAU 41(1) 1-4, 2013 EFFEC
Page 7 and 8:
EFFECT OF FOLIAR APPLICATION OF NPK
Page 9 and 10:
J.Res. ANGRAU 41(1) 5-13, 2013 NUTR
Page 11 and 12: NUTRIENT UPTAKE BY RICE CROP UNDER
Page 19 and 20: LAKSHMI et al Fig 1. Changes in C/N
Page 21 and 22: LAKSHMI et al Changes in C/N ratio
Page 23 and 24: LAKSHMI et al Table 3. Changes in h
Page 25 and 26: J.Res. ANGRAU 41(1) 20-29, 2013 INF
Page 27 and 28: PRASAD and PRASADINI of bulk densit
Page 29 and 30: PRASAD and PRASADINI to as high as
Page 31 and 32: PRASAD and PRASADINI Table 4 . Infl
Page 33 and 34: PRASAD and PRASADINI Table 8. Influ
Page 35 and 36: J.Res. ANGRAU 41(1) 30-38, 2013 GEN
Page 37 and 38: VEMANNA et al The range in mean val
Page 39 and 40: VEMANNA et al grain yield per plant
Page 41 and 42: VEMANNA et al 41
Page 43 and 44: VEMANNA et al Singh, S. P and Khan,
Page 45 and 46: RAMANA et al RESULTS AND DISCUSSION
Page 47 and 48: J.Res. ANGRAU 41(1) 42-46, 2013 A S
Page 49 and 50: RAJANNA et. al. Table 2. Reasons fo
Page 51 and 52: RAJANNA et al the present findings
Page 53 and 54: NARASIMHA et al Table 1. Proximate
Page 55 and 56: NARASIMHA et al Maynard, L., Lossli
Page 57 and 58: RAMANA et al with small follicles m
Page 59 and 60: RAMANA et al Characteristics of fol
Page 61: Research Notes J.Res. ANGRAU 41(1)
Page 65 and 66: KIRTHY et al El Gharras H. 2009. Po
Page 67 and 68: SANDYARANI et al Weed parameters li
Page 69 and 70: SANDYARANI et al Table 2. Influence
Page 71 and 72: Research Notes J.Res. ANGRAU 41(1)
Page 73 and 74: KUMAR et al Table 2. Effect of seed
Page 77 and 78: DEEPAK et al Table 2 Price spread a
Page 81 and 82: YAMINI et al Table 3. Estimates of
Page 83 and 84: YAMINI et al coupled with high per
Page 85 and 86: LOKESH et al Table 1. Clustering pa
Page 87 and 88: LOKESH et al Table 4. Mean values o
Page 89 and 90: ABIRAMI et al Socio-economic Impact
Page 91 and 92: ABIRAMI et al socio-economic impact
Page 95 and 96: VEMANNA et al Table 1. Discriminant
Page 97 and 98: VEMANNA et al total biomass, fresh
Page 99 and 100: RAO et al Table 1. Plant height, nu
Page 103 and 104: DEVI et al S.No Category Frequency
Page 105 and 106: DEVI et al extension contact and ma
Page 107 and 108: NIRMALA and VASANTHA earliness in a
Page 109 and 110: NIRMALA and VASANTHA adopted this t
Page 111 and 112: SUDHARANI et al Table 1. Genotypic
Page 113 and 114:
SUDHARANI et al At genotypic level,
Page 115 and 116:
NIRMALA et al weight of pods per pl
Page 117 and 118:
NIRMALA et al Table 3. Cluster mean
Page 119 and 120:
Research Notes J.Res. ANGRAU 41(1)
Page 121 and 122:
Page 123 and 124:
PUNYAVATHI and VIJAYALAKSHMI 6.5 6.
Page 125 and 126:
PUNYAVATHI and VIJAYALAKSHMI REFERE
Page 127 and 128:
KATTEL et al Table 1. Item Analysis
Page 129 and 130:
Page 131 and 132:
RADHIKA et al Thus, the results of
Page 133 and 134:
RAJU et al estimated daily dietary
Page 135 and 136:
RAJU et al Table 3. Physico-chemica
Page 137 and 138:
Page 139 and 140:
MINNIE et al Table 2. Estimates of
Page 141 and 142:
Statement about ownership and other
Page 143 and 144:
GUIDELINES FOR THE PREPARATION OF M
Page 145:
ESSENTIAL REQUIREMENTS FOR CONSIDER
show all

The Journal of Research ANGRAU

Create successful ePaper yourself

Delete template?

Save as template?