In the present investigation, an effort has been made to prepare functionally enriched multigrain bread. The multigrain grain bread was composed of wheat and germinated kodo millet seeds (multigrain flour) in different ratios (30:70, 40:60, 50:50, 60:40 and 70:30). Among these, 50:50 ratio was standardized for further studies. Two sets are formulated i.e. Control and Set A. The nutritional evaluation of this product when compared with the commercial wheat bread was found out to be very rich in proteins, fibers and antioxidants. The sensorial study showed high acceptance of Set A compared to Control. Thus, proving it to be a better product for health conscious consumers." /> Formulation of Functional Multigrain Bread and Evaluation of their Health Potential
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Original Research Articles                      Volume : 7, Issue:7, July, 2018
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Int.J.Curr.Microbiol.App.Sci.2018.7(7): 4120-4126
DOI: https://doi.org/10.20546/ijcmas.2018.707.480


Formulation of Functional Multigrain Bread and Evaluation of their Health Potential
Shakshi Sharma*, Nivedita Sharma, Ranjana Sharma and Shweta Handa
Microbiology Research Laboratory, Department of Basic Sciences, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173230, HP, India
*Corresponding author
Abstract:

 
In the present investigation, an effort has been made to prepare functionally enriched multigrain bread. The multigrain grain bread was composed of wheat and germinated kodo millet seeds (multigrain flour) in different ratios (30:70, 40:60, 50:50, 60:40 and 70:30). Among these, 50:50 ratio was standardized for further studies. Two sets are formulated i.e. Control and Set A. The nutritional evaluation of this product when compared with the commercial wheat bread was found out to be very rich in proteins, fibers and antioxidants. The sensorial study showed high acceptance of Set A compared to Control. Thus, proving it to be a better product for health conscious consumers.


Keywords: Kodo millet, Wheat, Multigrain bread, Nutritional evaluation, Sensorial study

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How to cite this article:

Shakshi Sharma, Nivedita Sharma, Ranjana Sharma and Shweta Handa. 2018. Formulation of Functional Multigrain Bread and Evaluation of Their Health Potential.Int.J.Curr.Microbiol.App.Sci. 7(7): 4120-4126. doi: https://doi.org/10.20546/ijcmas.2018.707.480
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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