Vol. 7, Issue 1 (2019)
Nutritional quality evaluation of Rice bean flour based Ladoo
Author(s): S Sharma, YS Dhaliwal and Ranjana Verma
Abstract: Study was conducted on development, nutritional quality evaluation and shelf life of ladoo prepared from different blending proportions of bengal gram and rice bean flour. The different blending proportions of bengal gram and rice bean flour was 100:00, 75:25, 50:50, 25:75 and 00:100. The product was analyzed for major nutritional constituents viz. moisture, protein, fat, fiber, ash, carbohydrates and mineral contents and sensory evaluation (on the basis of 9 point hedonic scale). The products were evaluated at the beginning and at interval of one and three months for chemical and sensory evaluation in order to study the storage stability of the product. The moisture content of ladoo were ranged from 7.06 to 6.23, protein content 9.91 to 7.05, fat content 21.01 to 23.73, fiber content 2.68 to 3.90 and carbohydrates content was ranged from 64.08 to 62.09 per cent, respectively. The overall acceptability of the product was ranged between liked moderately to liked very much.
Fig. 1: ffect of blending and storage on the overall acceptability scores (on the basis of 9.0) of Ladoo prepared from blends of Bengal gram: Rice bean flours
Pages: 37-40 | 1189 Views 214 Downloads
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How to cite this article:
S Sharma, YS Dhaliwal, Ranjana Verma. Nutritional quality evaluation of Rice bean flour based Ladoo. Int J Chem Stud 2019;7(1):37-40.
