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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 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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.2018.7(3): 2241-2251
DOI: https://doi.org/10.20546/ijcmas.2018.703.264


Development and Evaluation of Functional Biscuits from Under utilised Crops of Ladakh
Anwar Hussain1*, Rajkumari Kaul2 and Anju Bhat2
1Krishi Vigyan Kendra, Nyoma, SKUAST-K, Leh Ladakh, 194404, India
2Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu-180009, India
*Corresponding author
Abstract:

Multigrain biscuits were formulated by blending refined wheat flour with barley and buckwheat flours in the ratios of 100:0:0::WF:BF:BWF; 0:100:0::WF:BF:BWF; 80:20:0::WF:BF:BWF; 70:20:10::WF:BF:BWF; 60:20:20::WF:BF:BWF; 0:20:30::WF:BF:BWF; 40:20:40::WF:BF:BWF; 30:20:50::WF:BF:BWF. Incorporation of buckwheat flour led to increase in crude fibre, crude fat, ash, carbohydrate and antioxidant activity of multigrain biscuits, except moisture and crude protein contents where the reverse is true. Among the treatments, the highest mean moisture (4.20 %) mean crude protein (7.21 %) contents were observed in T1 (100:0:0::WF:BF:BWF) and T2 (0:100:0::WF:BF:BWF), respectively. The highest mean crude fibre (3.52 %), crude fat (23.34 %), ash (1.74 %), carbohydrate (73.68 %) and antioxidant activity (45.56 %) were observed in T8 (30:20:50::WF:BF:BWF). Biscuits were stored for a period of 90 days during which there was a significant decline in nutritional as well as functional attributes. The blended biscuits were found to be within safe limits even after the storage for 150 days and the mean microbial count was found to be 27.28 x 102 cfu/g.


Keywords: Buckwheat, Barley, Multigrain biscuits, Apricot, Pseudo-cereal, DPPH scavenging activity
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How to cite this article:

Anwar Hussain, Rajkumari Kaul and Anju Bhat. 2018. Development and Evaluation of Functional Biscuits from Underutilised Crops of Ladakh.Int.J.Curr.Microbiol.App.Sci. 7(3): 2241-2251. doi: https://doi.org/10.20546/ijcmas.2018.703.264