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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 3081-3087
DOI: https://doi.org/10.20546/ijcmas.2018.701.365


Nutritional and Keeping Quality Characteristics of Value Added Composite Flour Sev
Laxmi Pandey1*, Veenu Sangwan2 and Kamla Malik3
1Department of Food Science and Nutrition, College of Home Science, MPUAT, Udaipur, Rajasthan-313001, India
2Department of Foods and Nutrition, I.C College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana- 125004, India
3Department of Microbiology, College of Basic Sciences and Humanities, CCS Haryana Agricultural University, Hisar, Haryana- 125004, India
*Corresponding author
Abstract:

The study was done to assess the nutritional and keeping quality characteristics of value added sev developed from newly released wheat varieties’ (WH-1129 and HD-2967) flours supplemented with sorghum and soybean flours. The control sev had mean score of overall acceptability 6.16 whereas all other types of sevs made from composite flours had mean scores of overall acceptability ranging from 7.48 to 8.32, which were significantly higher (P≤0.05) than that of control sev. The protein and fat content in control sev were 9.32 and 13.48 per cent, respectively which significantly (P≤0.05) increased in composite flour sev of WH-1129 wheat flour to 11.36 and 16.55 per cent, respectively and to 11.19 and 17.14 per cent, respectively in that of HD-2967 flour. The crude fibre and ash contents in control sev were 1.56 and 3.56 per cent, respectively which significantly (P≤0.05) increased in composite sevs of WH-1129 flour to 4.23 and 3.87 per cent, respectively and to 3.53 and 3.47 per cent, respectively in that of HD-2967 flour. All types of composite flour sevs were organoleptically acceptable upto 90 days of storage and fell in the category of’ ‘liked moderately’ to ‘liked very much’. The total bacterial count of sev of WH-1129:SGF:SBF (60:30:10) and (40:40:20) varied from 0 to 7×102 and 0 to 8×102 cfu/g of sev, respectively while that of HD:SGF:SBF (60:30:10) and (40:40:20) ranged from 0 to 9×102 and 0 to 8×102 cfu/g of sev, respectively.


Keywords: Keeping quality, Composite flour, Sevs, Supplementation, Nutritive value
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How to cite this article:

Laxmi Pandey, Veenu Sangwan and Kamla Malik. 2018. Nutritional and Keeping Quality Characteristics of Value Added Composite Flour Sev.Int.J.Curr.Microbiol.App.Sci. 7(1): 3081-3087. doi: https://doi.org/10.20546/ijcmas.2018.701.365