STANDARDIZATION AND QUALITY EVALUATION OF TRADITIONAL READY-TO-EAT MADELI FROM SELECTED WHEAT SPECIES
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Date
2001-08-10
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE
Abstract
The present day economic scenario, emerging globalisation and
growing consumarism have fast changed the perception of food. Today the
consumer is looking for food of convenience, culturally accepted, high
quality and of longer shelf-life. The present study was undertaken to
standardize the method of traditional ready-to-eat Madeli preparation and
its quality evaluation, prepared from selected wheat species, for
commercial exploitation. Madeli is a sweet product prepared from baked
chapati powder and jaggery. A household survey was done to know the
traditional method of preparation of Madeli and its use. The product
standardized for method of preparation, ingredients used and their
proportion by organoleptic evaluation, was evaluated for nutritional,
functional, microbiological, organoleptical and storage qualities, prepared
from selected wheat species. There was variation in the method of
preparation and use of ingredients and their proportion among the
households. Madeli prepared from raw ingredients of wheat and bengal
gram dhal in 80:20 proportion and addition of jaggeiy in 60:40 to raw
Madeli mix, was ideal method for traditional preparation. Madeli of
dicoccum wheat was rich in protein, ash and crude fibre, whereas the
durum wheat Madeli had the highest fat content. The total carbohydrate
content was maximum in bread wheat Madeli. Both in vitro protein and
carbohydrate digestebilities were high in durum wheat Madeli and low in
dicoccum wheat Madeli. Maximum swelling power, per cent solubility and
viscosity was in bread wheat Madeli. Durum wheat Madeli was highly
acceptable for appearance and texture, whereas the dicoccum wheat
Madeli scored the highest for colour and taste. The lowest micorbial load
was observed in dicoccum wheat Madeli. Higher moisture, peroxide value
and free fatty acids were observed in samples stored in polythene cover
than in aluminium box. The dicoccum wheat Madeli stored in aluminium
box had the maximum shelf-life of 35 days among the products.
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