Development and Quality Evaluation of Wheat -Bael Powder Blended Cookies
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Date
2021-12
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Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
Abstract
The present investigation was carried out for the development of wheat-bael powder blended cookies. Bael powder was blended with wheat flour at different levels in the
ratio of viz., T1(100:00::WF:BP); T2(95:05::WF:BP); T3(90:10::WF:BP); T4(85:15::WF:BP); T5(80:20::WF:BP); T6(75:25::WF:BP); T7(70:30::WF:BP). Physico-chemical analysis of fresh bael its powder and wheat flour were carried out. The results revealed that bael powder contains high content of fibre, ash and antioxidants as compared to wheat flour. The developed products were packed and stored at ambient temperature and subjected to physico-chemical, microbial and sensory evaluation at an interval of 30 days for a period of 90 days.
At initial day, the highest moisture content 3.80 per cent, crude fibre 2.90 per cent crude fat 21.34 per cent, ash content 2.38 per cent, and antioxidant activity 54.20 per cent were recorded in treatment T7(70:30::WF:BP) and lowest moisture content 3.50 per cent, crude fibre 2.15 per cent, crude fat 20.85 per cent, ash 1.45 per cent and antioxidant activity 29.85 percent in treatment T1(100:00::WF:BP). However treatment T1(100:00::WF:BP) recorded highest crude protein 7.25 per cent and carbohydrates 64.50 per cent. With the progression of storage an increased trend was observed in moisture content, crude fibre, crude fat, ash content and antioxidant activity. A decreasing trend was observed in crude protein and carbohydrates during 90 days of storage. No microbial count was observed at initial days of storage. During 60 days of storage the lowest microbial count was recorded in treatment T7(70:30::WF:BP) and highest in treatment T1(100:00::WF:BP).On the basis of sensory evaluation among the blends, treatment T4(85:15::WF:BP) was found superior, scoring 8.30 for colour, 8.32 for texture, 8.28 for flavour, 8.37 for taste and 8.33 in overall acceptability. Storage studies revealed that all the treatments could be kept for 90 days without affecting the quality attributes.
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Preferred for your work_____Kour, S. 2021. Development and Quality evaluation wheat bael powder blended cookies_____________