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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 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 1449-1458
DOI: https://doi.org/10.20546/ijcmas.2018.702.175


Standardization, Development and Proximate Composition of Baked Value Added Products by Using Indian Horse Chestnut (Aesculus indica) Flour
Manju Lata Mishra1*, Sangita Sood1 and U.N. Shukla2
1FSN&T, College of Home Science, CSK HPKV, Palampur (H.P.), India
2(Agronomy), College of Agriculture, Jodhpur (RAJ.), India
*Corresponding author
Abstract:

Indian Horse Chestnut (Aesculus indica) seeds are processed for improving its edible quality as it contains toxic components. Moreover, it is gluten and fibre free and termed as processed flour, locally known as tatwakhar, is utilized to standardized and developed value added products in bakery viz. Energy Bar, Short Bread, Brownies, Cookies, Chocolate Cake, Cup Cake, and Jamie Bodgers and analyzed for its proximate composition. The prepared baked products were evaluated for its sensory characteristics i.e. color, flavor, texture and taste. The sensory evaluations of the developed products were compared with the standard products prepared from maida, besan and wheat flour. Protein content was found highest in energy bar and brownies with the value as 35.40(%) and 31.24(%), respectively. Consumer’s acceptability of all developed products was found almost same as the counterpart. On the other hand, Overall acceptability of brownie was greater against the usual recipe.


Keywords: Aesulus indica, Bakery, Proximate composition, Sensory, Tatwakhar, Value added products
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How to cite this article:

Manju Lata Mishra, Sangita Sood and Shukla, U.N. 2018. Standardization, Development and Proximate Composition of Baked Value Added Products by Using Indian Horse Chestnut (Aesculus indica) Flour.Int.J.Curr.Microbiol.App.Sci. 7(2): 1449-1458. doi: https://doi.org/10.20546/ijcmas.2018.702.175