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 |
Formulation of nutri-dense pancake mix was studied for enhancing the nutritive value of the traditionally prepared rice based pancake in Assam. Twelve formulations of pancake mixes were developed substituting 50 per cent rice flour with soybean seed flour, amaranth seed flour, mushroom powder and garden cress seed powder in three different sets. The developed formulations were subjected to sensory evaluation and the most acceptable three variations were selected one from each set along with a control (rice flour alone) for further analysis of physical parameters, functional properties and storage study. Data obtained were subjected to completely randomized design (CRD). The moisture content, free fatty acid and peroxide value increased significantly from day 15 to day 30. The moisture content, free fatty acid and peroxide value were almost found to be non-significant due to different pancake mixes. At 15th day, PG1 scored highest in colour, taste, texture and overall acceptability while PM1 scored highest in appearance and flavour. The mean scores of microbial study of the nutri-dense pancake mixes stored in laminated aluminium foil zip lock pouches at refrigerated temperature of 4ºC changed significantly from 0th day to 30th day. It was observed that at day 30, the total bacterial count exceeded the acceptable limit of ≤100000 cfu/g as per WHO guideline 1998 signaling the end of shelf-life of the pancake mixes by day 15.
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