• Dr. Falguni R. Panchal

This study investigates the structural, nutritional, and sensory characteristics of cakes made from a blend of Ragi (finger millet) and wheat flour. Ragi, known for its rich nutritional profile, including high fiber, calcium, and antioxidants, is blended with wheat flour to enhance the nutritional value of traditional cakes while maintaining desirable sensory attributes. The primary objective is to evaluate the impact of this flour blend on the cake’s nutritional composition, including its macronutrient and micronutrient content, and to assess its potential health benefits, such as a lower glycemic index and improved dietary fiber intake. The sensory evaluation of the blended cakes is conducted to examine consumer acceptance based on attributes such as taste, texture, aroma, and appearance. A panel of trained evaluators and consumer testers is employed to assess the overall quality and preference for cakes made with varying proportions of Ragi and wheat flour.

Ragi (Finger Millet), Wheat Flour, Nutritional Composition, Sensory Evaluation, Functional Bakery Products

"STRUCTURAL AND NUTRITIONAL COMPOSITION OF RAGI AND WHEAT FLOUR BLENDED CAKE AND THEIR SENSORY EVALUATION", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 3, page no.g788-g801, March-2022, Available :http://www.jetir.org/papers/JETIR2203703.pdf

"STRUCTURAL AND NUTRITIONAL COMPOSITION OF RAGI AND WHEAT FLOUR BLENDED CAKE AND THEIR SENSORY EVALUATION", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 3, page no. ppg788-g801, March-2022, Available at : http://www.jetir.org/papers/JETIR2203703.pdf