Author(s):

Rathod Maya S, Patharkar Swapnil R and Rathod Balasaheb M

Abstract: The present investigation was carried out to assess the suitability of different ingredients in development of bakery product and to observe the effect of different ingredients on the sensorial and nutritional properties of prepared food product. The studies were focused on standardizing the concentration of different ingredients to a level of acceptable quality. The popular bakery product was prepared by adding refined wheat flour (200g), fat (250g), sugar (250g), ragi flour (250g) and beetroot powder (50g). The results revealed that the bakery product prepared from composite ingredients was found to be more acceptable with respect to mentioned sensorial quality parameters and incorporation of beetroot and ragi flour in the bakery product increased its nutritional value.

Pages: 1774-1777  |  1418 Views  795 Downloads

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