MAIZE FLOUR BASED BAKERY PRODUCTS

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dc.contributor.advisorVAIDYA, DEVINA
dc.contributor.authorSHARMA, ANKITA
dc.date.accessioned2023-01-06T09:18:26Z
dc.date.available2023-01-06T09:18:26Z
dc.date.issued2022-12
dc.description.abstractABSTRACT The present study entitled “Maize flour based bakery products” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Cereal grains are good source of carbohydrates and energy. Maize is gluten free nutritious grain rich in antioxidants and total phenols but not well utilized by the food industry for the development of bakery products. The present study was conducted with the prime objective to develop maize flour based muffin pre-mix, muffin, waffle pre-mix and waffle from Kanchan and Local variety of maize. Muffin prepared from 100 per cent Kanchan variety maize flour was recorded with crude fiber as 3.59 per cent, total phenols as 33.97 mg/100g, and antioxidant activity as 28.82 per cent. Similarly, muffin prepared from Local variety maize was observed with fiber as 2.91 per cent, total phenols as 41.00 mg/100g, and antioxidant activity as 32.01 per cent. Muffins can be stored upto 6 days under accelerated storage conditions (37±20C) with significant changes and upto 10 days under refrigerated conditions and muffin pre-mix can be stored upto 21 days in both accelerated and refrigerated storage conditions. Waffle prepared from 100 per cent maize flour from Kanchan variety flour recorded a crude fiber content of 3.66 per cent, total phenols as 40.17 mg/100g, and antioxidant activity as 33.85 per cent. Similarly, waffle prepared from Local variety was recorded with good amount of crude fiber (2.69 %), total phenols (50.21 mg/100g), and antioxidant activity (35.74 %), which can be stored up to 9 days at accelerated storage conditions and up to 15 days under refrigerated storage conditions. Thus, the study concluded that utilization of maize for the development of different food products support the possibility of developing bakery product with an excellent nutritional profile and quality, which would raise the farmer’s income, apart from providing health benefits to the population.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810191358
dc.keywordsMaize, flour, bakery productsen_US
dc.language.isoEnglishen_US
dc.pages159+viien_US
dc.publisherUHF,NAUNIen_US
dc.subFood Science and Technologyen_US
dc.themeMaize, flour, bakery productsen_US
dc.these.typeM.Scen_US
dc.titleMAIZE FLOUR BASED BAKERY PRODUCTSen_US
dc.typeThesisen_US
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