International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:3, March, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 748-759

Study of Standardization and Fortification of Indian Traditional Sweet
Sarang D. Khare, Siddhi Lonakar, Rutuja Limbare,Deepti N. Chaudhari and Anupama N. Devkatte
MIT College of Food Technology, Pune, Affiliated to Mahatma Phule Krishi Vidyapeeth, Rahuri, India
*Corresponding author

The Indian Traditional Sweet (Instant Sheera Mix) is a blend of semolina, wheat flour and moong dal flour roasted with ghee & furnished with the Indian mango flavor which has significant amounts of proteins and carbs along with high energy content. The formulation and standardization of blended Instant Sheera Mix was conducted in order to develop innovative formulation of Sheera Mix and study the changes in Sheera quality during storage. The blending of semolina, foxnut, wheat flour, moong dal flour, sugar was done. Based on sensory evaluation by a panel of trained judges, the optimum quantity ofProtein 7.49 %, Fat 84.49%, Carbohydrate 5.54%, Ash 0.96%, Moisture 1.54%, Iron 1.4mg, calcium 55.7 mg, Potassium 62.3 mg, Fibre 23% Energy Value 417.78 Kcal, pH 6 per 100gm sheera mix. The prepared healthy food was packed in HDPE pouches & sealed airtight & stored at room temperature at 29-34⁰C without direct content of sunlight satisfactorily for the period of 45 days. Since the instant sheera mix is rich in iron, calcium, protein, and carbs it is a healthy with high energy giving instant food product.

Keywords: Formulation, Fortification, Foxnut Powder, Semolina, Sensory Evaluation, Standardization

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How to cite this article:

Sarang D. Khare, Siddhi Lonakar, Rutuja Limbare, Deepti N. Chaudhari and Anupama N. Devkatte. 2021. Study of Standardization and Fortification of Indian Traditional Sweet.Int.J.Curr.Microbiol.App.Sci. 10(3): 748-759. doi:
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