National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was carried out to develop the weaning food with incorporation of horse gram malt and evaluated for proximate, rheological, functional and sensory characteristics. The horse gram malt was incorporated at the concentration 0 (Control), 10 (WH1), 20 (WH2) and 30% (WH3) substitute with rice flour (90, 80, 70 and 60%) further added carrot powder (5%) and skim milk powder (5%) for enrichment. On the basis of sensory evaluation, the WH2 sample was found to be most acceptable with respect to all sensory parameters over other samples. The proximate composition of WH2 sample revealed that, moisture, fat, protein, carbohydrate, dietary fiber and ash content were 4.10, 4.02, 15.00, 71.11, 16.5 and 2.9 per cent respectively. The functional properties of sample WH2 were obtained as 0.45 g/cm3 bulk density, 133% WAC, 80.46% OAC, 35% swelling capacity and 4.7% solubility index. In case of rheological characteristics, the hot and cold paste viscosity were found to be decreased with increase in spindle speed. It was concluded that, considering all qualities sample WH2 is found most nutritious and affordable to society and can be exploited commercially.
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