Author(s):

Neeta Kumari, Sangeeta C Sindhu, Varsha Kumari and Varsha Rani

Abstract: Value added whole wheat flour biscuits were developed by incorporating 10, 20 and 30 per cent of whole wheat flour with germinated pumpkin seed flour. The developed biscuits were nutritionally evaluated. Three types of biscuits were developed i.e. Type I, Type II and Type III, respectively, by replacing 10, 20 and 30 per cent of whole wheat flour with germinated pumpkin seed flour. It was observed that value addition with pumpkin seed flour improved the nutritional value of biscuits in terms of ash, fat, protein, fibre as well as total minerals. Crude fat content increased from 12.38 to 28.00g/100 g, crude protein content increased from 12.28 to 21.58g/100g while crude fibre increased from 1.80 g/100g in control to 3.86 g/100g in Type III biscuits. Dietary fiber content includes soluble, insoluble and total dietary fiber. Soluble dietary fiber contented increased from 2.16 to 2.36 g/100g, insoluble dietary fiber content increased from 8.51 to 9.75 g/100g and total dietary fiber increased from 10.73 to 12.10 g/100g. Value addition also resulted in improvement in mineral profile of the products. Calcium, magnesium, zinc and iron, respectively ranged up to 92.48, 133.53, 7.58, 11.60, 675.46 and 326.58mg/100g. Such developed products can be very useful in combating the micronutrients deficiency problem in population of all age groups.

Pages: 2802-2806  |  1468 Views  868 Downloads

Download (596KB)