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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(2): 1680-1690
DOI: https://doi.org/10.20546/ijcmas.2020.902.194


Development and Organoleptic Evaluation of Bakery Products and Extruded Snacks Prepared from Composite Flour
Manisha Pandit* and Navjot Kaur
Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, India
*Corresponding author
Abstract:

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.


Keywords: Composite flour, Bakery products, Nutritional, Anti-nutritional factors, Value added
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How to cite this article:

Manisha Pandit and Navjot Kaur. 2020. Development and Organoleptic Evaluation of Bakery Products and Extruded Snacks Prepared from Composite Flour.Int.J.Curr.Microbiol.App.Sci. 9(2): 1680-1690. doi: https://doi.org/10.20546/ijcmas.2020.902.194