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Subject: Food and Nutrition × Author: Bisht, Bhawana × End date: 2009 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Evaluation of finger millet incorporated cake rusk for acceptability and nutritive value
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-06) Bisht, Bhawana; Srivastava, Sarita
    An investigation was undertaken to encourage the use of finger millet by exploring the suitability and level of incorporation of finger millet flour of two varieties in the preparation of cake rusk. The finger millet grains of two varieties were evaluated for physical characteristics. Non-significant difference have been observed between two varieties VL-149 and VL-328 with regard to thousand kernel weight, kernel volume, hydration capacity and grain hardness except kernel density. Analysis of nutritive value revealed that the variety VL-328 had the highest content of total ash (2.95%), crude fibre (3.15%) and calcium (360 mg%) while variety VL-149 contained significantly higher amount of crude fat (1.69%) and iron (6.62 mg%). Crude protein content of variety VL-328 (6.79%) has been found to be significantly higher than variety VL-149 (6.27%). The finger millet flour of two varieties namely VL-149 and VL-328 was incorporated at 25, 30 and 35 per cent level (ratio) in the formulation of cake rusk. In each ratio, four combinations were taken namely dalda with egg, dalda without egg, refined oil with egg and refined oil without egg. Control cake rusk was prepared by using refined wheat flour. Cake rusk prepared with incorporation of 25 percent finger millet flour scored the highest mean sensory score on Hedonic scale after control for all combinations of varieties VL-149 and VL-328. Hence the finger millet: refined wheat flour ratio of 25:75 was taken for formulating cake rusk with both varieties and prepared cake rusk were evaluated for acceptability by 100 subjects. Highest mean values have been found to be for the cake rusk prepared with refined oil without egg combination of VL-149 variety followed by the same combination of VL-328 variety. Hence the combination of refined oil without egg in both varieties was taken as best accepted. Sensory evaluation of above best combination showed the highest overall acceptability for control (8.93) followed by VL-149 (8.4) and VL-328 (7.98). Evaluation of nutritive value of cake rusk of above combination showed the highest crude fat and iron content in variety VL-149 whereas the highest total ash, crude fibre and calcium content in variety VL-328. It can be concluded that sensory quality of cake rusk with 25 per cent finger millet flour incorporation compares with control refined wheat flour cake rusk. Although varietal differences exist in finger millet.