National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study is carried out to evaluate effective utilization of composite flour for development of bakery and extruded products. Biscuits, bread, doughnuts, cake and extruded snacks were prepared with blends of flours at various levels and were organoleptically evaluated using nine point hedonic rating scale for sensory parameters such as appearance, colour, texture, flavour and overall acceptability by semi-trained panel of judges. Wheat flour was used for control sample and three formulations prepared from blend of flours i.e. S1- (70% WF: 10% SF: 17.5% OF: 2.5% PF); S2-(70% WF: 12% SF: 14.5% OF: 3.5% PF); S3-(70% WF: 15% SF: 10.5% OF: 4.5% PF) showed significant and non- significant difference for development of value added products and evaluated on the basis of sensory attributes. Results revealed that among experimental samples the sensory evaluation of bakery foods the S1 sample was acceptable in biscuits, S2 sample in bread, doughnuts, extruded snacks and S3 was highly acceptable in cakes. It was concluded that incorporation of blends of these flours in value-added products can be alternative for refined flour in bakery products for future commercialization of products.
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