National Academy of Agricultural Sciences (NAAS)
|
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 |
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.
Citations |
 |
 |
 |
 |
