International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 6, Issue 2 (2018)
Formulation and quality evaluation of protein rich supplementary food


Author(s): Salve RV, Pawar VS, Syed HM, Patil BM and Syed Zubair

Abstract: Protein rich supplementary foods were formulated from locally available foods such as wheat flour, soybean flour and chick pea flour using household technologies like blending and roasting. The proximate composition of product used for preparation of supplementary food fortified with 10% skimmed milk powder contained higher amount of protein and other nutrients. They contained proteins (16.2 to 21.1%), fat (1.9 to 4.5%), fiber (1.28 to 1.78%), ash (0.7 to 1.40%) and carbohydrates (67.66 to 77.2%). Also showed that soy flour / chickpea flour alone or in combination, both increased the amount of protein significantly. Soy flour fortification was considered the best because it is rich in protein with good product acceptability. The total energy expressed in terms of Kcal per 100 g of product varied from 350.7 to 395.8. The various minerals viz., calcium, phosphorus and iron were found to increase on supplementation 10% skimmed milk powder. Different kinds of products were made with and without fortification of 10% skimmed milk powder and subjected to sensory evaluation for various sensory attributes. The present investigation was carried out to formulate a product for poor people to fulfill their nutritional requirements at lower cost.

Pages: 1885-1889  |  244 Views  7 Downloads

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How to cite this article:
Salve RV, Pawar VS, Syed HM, Patil BM, Syed Zubair. Formulation and quality evaluation of protein rich supplementary food. Int J Chem Stud 2018;6(2):1885-1889.
International Journal of Chemical Studies