International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:7, July, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(7): 620-628

Nutritional Composition of Developed Value-Added Pizza Base using Whole Wheat Flour, Quinoa Flour and Lotus Stem Powder
Saini Manju1*, Wadhawan Nikita2 and Lakhawat Sarla1
1Department of Food Science and Nutrition, College of Community and Applied Sciences, MPUAT, Udaipur, Rajasthan, India
2Department of Renewable Energy and Engineering, College of Technology and Engineering, MPUAT, Udaipur, Rajasthan, India
*Corresponding author

Junk foods can be a treat to the taste buds, but the ill effects of these foods are widely known. Its regular consumption can have adverse effects on our health and may cause irreparable damage to the body. Several scientific researchers have proven that junk food can leave one prone to heart diseases and may eventually make the brain weak and non-functional. The role of nutrient rich junk food in offering protection against diabetes and heart disease is well established for this reason interest has arisen in increasing nutrients in developed pizza base. The present research has been conducted to develop and standardize “value added pizza base” made using wheat flour, quinoa flour & lotus stem powder. The developed pizza base has advantages over normal base made from refined wheat flour. According to objective four different value added pizza base samples named as T0, T₁, Tâ‚‚, T₃, T4 were developed for evaluation purpose. T0 (control) was made with 100 percent of whole wheat flour and Treatment T₁, Tâ‚‚, T₃, T4 was made by incorporating wheat flour, quinoa flour and lotus stem powder in different ratio as T₁ (60%:15%:25%,) Tâ‚‚ (55%:20%:25,) T₃ (50%:25%:25%,), T4 (45%,30%, 25%,). The purpose of incorporating quinoa flour and lotus stem powder in selected utility food was to find out the best level of acceptance. The developed value added pizza base samples T0(100%,0%,0%,)T₁ (60%:15%:25%,) Tâ‚‚ (55%:20%:25,) T₃(50%:25%:25%,), T4 (45%,30%, 25%,) were subjected to sensory evaluation (colour, flavour, texture, taste, appearance and overall acceptability) on nine point hedonic rating scale by panel of 30 members. On the basis of sensory evaluation results it was concluded that developed value added pizza base sample T₃ (50%:25%:25%) was highly acceptable among all the pizza base samples and further can be used as standardized pizza base sample for nutritional analysis. The nutrient content of standardized pizza base sample was assessed. The proximate composition analysis shows that the developed pizza base sample has 7.40 ± 0.01g moisture, 7.90± 0.02 g fiber, 16.33 ± 0.01g protein, 1.83± 0.05 g fat, 60.54± 0.03 g carbohydrates, 13.81± 0.07 g ash and 350.83± 0.05 kcal energy in it. The mineral content of the developed pizza base was 78.87± 0.11 mg calcium and 7.37± 0.02 mg iron. After baking the overall weight of pizza base was 115 gm for 7 minutes baking time. On the basis of the above results it can be concluded that the developed value added pizza base is superior to normal pizza base nutritionally.

Keywords: Quinoa flour, Lotus stem powder, Value added pizza base, Nutritional composition

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How to cite this article:

Saini Manju, Wadhawan Nikita and Lakhawat Sarla. 2021. Nutritional Composition of Developed Value-Added Pizza Base using Whole Wheat Flour, Quinoa Flour and Lotus Stem Powder.Int.J.Curr.Microbiol.App.Sci. 10(7): 620-628. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.