UGC Approved Journal no 63975

ISSN: 2349-5162 | ESTD Year : 2014
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Volume 9 | Issue 8 | August 2022

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Published in:

Volume 8 Issue 7
July-2021
eISSN: 2349-5162

UGC and ISSN approved 7.95 impact factor UGC Approved Journal no 63975

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Published Paper ID:
JETIR2107556


Registration ID:
313008

Page Number

e371-e375

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Title

SPROUTED PULSES INCROPORATION ON PHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF BISCUITS

Abstract

The aim of the present study is to investigate the effect of incorporating sprouted pulses on physical characteristics and sensory evaluation on biscuits. Sprouting is one of the important processing techniques to improve the nutritional significance of green gram, gram and utilizing it for the protein-rich infant food formulations. Sprouting process break down the large compound into simple compound which is make it biscuit easy to digestible and highly nutritive. The process also breaks down the enzyme inhibitors present in the pulses making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutri-tional content and makes it more bioactive. In this study, biscuits are made by sprouted green gram flour and sprouted gram flour blending with refined flour and other ingredients. We have tried to determine the optimum level of flour substitution that would give an acceptable biscuit by sensory parameters. A blend of sprouted green gram and gram flour with concentrations of 10%, 20%, 30% and 40% and 50 % along with of refined flour were used for development of biscuits. During our study, we observed that although any of the recorded concentration of sprouted flour is resulting in ac-ceptable biscuits by sensory parameters, increasing concentration of sprouted flour in biscuits are resulting in darker color. We have also observed that increasing concentration of sprouted flour is increasing water absorption of biscuits and resulting in higher spread ratio.

Key Words

sprouting. green gram. Gram. sensory evaluation. physical characteristics

Cite This Article

"SPROUTED PULSES INCROPORATION ON PHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF BISCUITS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 7, page no.e371-e375, July-2021, Available :http://www.jetir.org/papers/JETIR2107556.pdf

ISSN


2349-5162 | Impact Factor 7.95 Calculate by Google Scholar

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 7.95 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Cite This Article

"SPROUTED PULSES INCROPORATION ON PHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF BISCUITS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 7, page no. ppe371-e375, July-2021, Available at : http://www.jetir.org/papers/JETIR2107556.pdf

Publication Details

Published Paper ID: JETIR2107556
Registration ID: 313008
Published In: Volume 8 | Issue 7 | Year July-2021
DOI (Digital Object Identifier):
Page No: e371-e375
Country: delhi, Not Specified, India .
Area: Science & Technology
ISSN Number: 2349-5162
Publisher: IJ Publication


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