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VOL. 6, ISSUE 2 (2024)
Studies on preparation and quality evaluation RTE (Ready-to-Eat) Bajra choco flakes
Authors
Ranjeet Chunilal Kokani, Sanket Argade
Abstract
Study aimed at the standardization and
preparation Ready-to-eat (RTE) breakfast Bajra choco flakes were processed and
formulations suitable for human consumption. Flakes formulated from blends of
30%, 35% and 40% bajra flour and other ingredients. bajra used due to its
unique nutritional properties. Flakes are made primarily from Bajra flour,
Almond powder, Suji, Milk powder etc. in about that order of the quantities produced,
usually with added flavor and fortifying ingredients. The flakes were evaluated
for their organoleptic acceptability, nutritional composition and functional
properties. The results of the sensory evaluation showed that the (40% Bajra
flour) T3 sample selected and acceptance in all the appearance, colour,
flavour, aftertaste, texture and overall acceptability parameter. Sensory
evaluation done through 9 point hedonic scale and sample T3 selected for the
further study. Prepared sample physiochemical properties observed that The
physical properties of Bajra choco flakes observed that 1000 flakes weight
15.43±1.09g, 1000 flakes volume (ml) 9.33±1.04, Bulk density 0.43±0.05, Length
(mm/inch) 4.05±0.52, Breadth (mm/inch) 3.49±0.48, Thickness (mm/inch) 0.67 ±0.18
respectively and Chemical properties of Bajra Choco flakes analyzed that Ash-1
0.05, Moisture-3.2± 0.05, Energy-579.6 Kcal, Fat-29
0.06, CHO-71.05
0.02 and Protein-8.6±0.03
respectively. All the vales determined by AOAC methods. Flakes were relatively
shelf-stable, lightweight, and convenient to ship and store. The original hot
cereals required cooking in the home before they were ready for consumption,
but flakes prepared ready for consumption with the addition of either hot water
or milk to the cereal in the bowl. Consumer given more acceptance to the
product.
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Pages:9-13
How to cite this article:
Ranjeet Chunilal Kokani, Sanket Argade "Studies on preparation and quality evaluation RTE (Ready-to-Eat) Bajra choco flakes". International Journal of Educational Research and Development, Vol 6, Issue 2, 2024, Pages 9-13
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