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Nutritional evaluation and organoleptic acceptability of baked products based on blend flour (maize-oat-tulsi)

Author: 
Nutan Narwal and Reenu Rana
Subject Area: 
Life Sciences
Abstract: 

The study was conducted on Maize (QPM mixture), Oat (HJ-8) and Tulsi leaves. Six types of blend flours i.e Type-I, Type-II and Type-III blend flour were prepared from maize: oat in ratios of 85:15, 70:30, 55:45(W/W), Type-IV, Type-V and Type-VI blend flours were prepared from maize: oat: tulsi leaves in ratio of 80:15:5, 65:30:5, 50:45:5 (W/W). Different types of baked products (Cake and Biscuit) were developed using blend flours and assessed organoleptically. Most acceptable products were nutritionally analyzed. Among baked products, mean scores for overall acceptability of Type-II cake were in category of ‘like moderately’ whereas mean scores for overall acceptability of Type-V based cake were in the range of ‘like slightly’. Mean scores for overall acceptability of Type-II and Type-V blend flour biscuits were in the category of ‘like moderately’. Nutritional evaluation of cakes and biscuits depicted that Type-II cake and biscuit contained significantly highest amount of crude protein (13.90 and 8.57 %) while crude fiber (3.07 and 3.11%) and ash (2.02 and 0.8%) content was significantly higher in Type-V cake and biscuit. Thus it can be concluded that incorporation of tulsi leaves in blend flour of maize and oat can serve as functional ingredients for combating degenerative disorders such as obesity, heart diseases, cancer, diabetes etc.

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