YENAGI, NIRMALA B.PATTAN, NEETA J.2019-09-202019-09-202001-08-10Th-6108http://krishikosh.egranth.ac.in/handle/1/5810128696The 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.ennullThesis