Development of baked and extruded products using composite flour of wheat and blackgram
Loading...
Date
2018
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU
Abstract
This study was conducted to develop the baked and extruded products using composite flour of wheat and
black gram. The grains of black gram and wheat were analysed for physical properties. The flours of black gram and
wheat were analysed for functional properties and nutritional composition. Six types of products i.e. macaroni,
noodles, bread, cake, sweet biscuits and sweet and salty biscuits were prepared using blackgram at the
supplementation levels of 5, 10 and 15 per cent, respectively. The best acceptable product in each category was
subjected to nutritional analysis and shelf life study. Data were statistically analyzed using SPSS statistical package
(version 16.0) for windows. Grains of wheat contained significantly higher 1000 grain weight, seed volume, bulk
density, hydration index and swelling index than that of black gram. Black gram flour had higher water absorption,
oil absorption however, gel consistency, gelation capacity, swelling capacity and flour solubility were observed to
be higher in wheat flour. Macaroni, noodles, bread, cake, sweet biscuits and sweet and salty biscuits prepared using
wheat flour alone were adjudges liked very much while the same products with supplementation of black gram flour
at the levels of 5, 10 and 15 per cent were adjudged between liked moderately to liked very much. The results of
nutritional composition of black gram and wheat showed that black gram contained higher contents of moisture,
crude protein, crude fat, ash, crude fiber, calcium, iron and zinc. Whereas the contents of carbohydrate by difference
method, energy, total soluble sugars, reducing sugars, non reducing sugars, starch, in vitro digestibility of protein
and starch and in vitro availability of calcium and iron was higher in wheat samples. Most acceptable black gram
flour supplemented products had significantly (P≤0.05) higher contents of crude protein, crude fat, crude fiber, ash,
calcium, iron, zinc, available calcium and available iron than that of control products using whole wheat flour. All
the products were found organoleptically acceptable till the end of storage period of 60 days.
Description
Keywords
null