Experiment code 18.5.3.22
Experiment Title Studies of mahua (Madhuca Longifolia) flower powder-based value added biscuit.
Research Type Departmental Research
Experiment Background In this era of industrialization and technological advancement, the life style of the people has changed. With the changing of lifestyle, demand for ready to eat and convenient foods has increased considerably. Different types of such products are available in market. Among these, bakery products (biscuits) are very common in children and adults. Among ready-to-eat (RTE) snacks, biscuits possess several attractive features including wider consumption base, relatively long shelf-life, more convenience and good eating quality (Akubor, P., 2003; Hooda, S. and Jood, S.; 2005). Long shelf-life of biscuits makes large scale production and distribution possible. Good eating quality makes biscuits attractive for protein fortification and other nutritional improvements. Development of fortified biscuits or other composite flour bakery products is the latest trend in bakery industry. Biscuits were assumed as sick-man's diet in earlier days. Now, it has become one of the most loved fast food products for every age group. Biscuits are very easy to carry, tasty to eat, cholesterol free and reasonable at cost (Okaka, J. 1997). The growing interest in these types of bakery products is due to their better nutritional properties and possibility of their use in feeding programs and in catastrophic situations such as starvation or earthquakes (Pratima, A. and Yadava, M. 2000). Finger millet (Eleusine coracana) also known as ragi, nachni, or sollu. It is rich in calcium, iron, protein and some rare nutrients such as methionine. It digests easily from infancy through old age, and its nutrients are highly absorbed. Soybean is an excellent health food and contains about 40 % good quality protein, 23 % carbohydrates, 20 % cholesterol free oil and sufficient amounts of minerals and vitamins. It is a good source of niacin, riboflavin, iron, potassium, calcium, magnesium and phosphorus, (Zucker, T. and Zuker, L. 1943) with several fat and water soluble vitamin B-complex. The biscuits available in market are prepared from wheat flour (whole/refined) which lacks in good quality protein because of its deficiency in lysine; and dietary fibre contents. One of the ways of using soybean in human diet is in the form of full fat soya flour in combination with finger millet flour and mahua flower powder. Mahua flowers are rich in reducing sugar and nutrient content. They are used as a sweetener in preparation of Indian traditional dishes (Mridula, D. 2011). Fructose sugar is found in mahua flower. Apart from rich source of sugar and protein, the flower contains essential minerals like calcium, phosphorus and Iron. Riboflavin and niacin content is also present in mahua flower. In view of their high nutritional content and absence of toxicity, dried mahua flower powder are used for development of biscuits products. Keeping in view, the tremendous benefits of the selected underutilized crops, i.e. soya flour, ragi flour maida flour and mahua powder. The current study was under taken to improve their nutraceutical properties and help to cater the health needs of various cross sections of the population with the following objectives:
Experiment Group Agricultural Engineering
Unit Type (02)EDUCATION UNIT
Unit (27)COLLEGE OF AGRICULTURAL ENGINEERING NARMADA (DEDIAPADA)
Department (318)Processing and Food Engineering
BudgetHead (344/12403/00)344/05/REG/02473
Objective
  1. Development of value added biscuit.
  2. To evaluate physico-chemical properties of developed biscuit. 
  3. To study the quality parameter of developed biscuit.
Season Not season specific
Location Unit Type (02)EDUCATION UNIT
Location Unit (27)COLLEGE OF AGRICULTURAL ENGINEERING NARMADA (DEDIAPADA)
Location Department (318)Processing and Food Engineering
Plot No Not Applicable
PI Name (NAU-EMP-2012-000098)SATYA NARAYAN SINGH
PI Email snsingh@nau.in
PI Mobile 6352098404
Year of Approval 2022
Commencement Year 2022
Completion Year 2025
Design of Experiment (Other)

CRD
Crop Spacing (cm x cm)

Not Applicable
Gross Plot (m x m) Not Applicable
Net Plot (m x m) Not Applicable
Total Experiment Area (m2) Not Applicable
Plot History Last Three Year

Not Applicable
Initial Soil Sample Analysis Report

Not Applicable
Initial Soil Sample Analysis Report Attachment Attachment Not Available!
Layout Plan

Not Applicable
Layout Plan Attachment Attachment Not Available!
Treatment

Sr. No.

Treatment

Baking time (min)

Sample code

1.

90%RMF+5%RF+5%SF

11

T1

2.

90%RMF+5%RF+5%SF

14

T2

3.

90%RMF+5%RF+5%SF

17

T3

4.

70%RMF+10%RF+10%SF+10%MF

11

T4

5.

70%RMF+10%RF+10%SF+10%MF

14

T5

6.

70%RMF+10%RF+10%SF+10%MF

17

T6

7.

50%RMF+15%RF+15%SF+20%MF

11

T7

8.

50%RMF+15%RF+15%SF+20%MF

14

T8

9.

50%RMF+15%RF+15%SF+20%MF

17

T9

10.

30%RMF+10%RF+10%SF+50%MF

11

T10

11.

30%RMF+10%RF+10%SF+50%MF

14

T11

12.

30%RMF+10%RF+10%SF+50%MF

17

T12

 

Ingredients

Quantity

Blended Flour (Maida, Ragi flour, Soya flour, Mahua flower powder)

250 g

Sugar

125 g

Ghee

150 g

Baking powder

1/2 tsp

Custard powder

12.50 g

Milk powder

12.50 g

Vanilla essence

1/4 tsp

Water

As required

 

 
Treatment Attachment Attachment Not Available!
(NAU-EMP-2012-000098) SATYA NARAYAN SINGH snsingh@nau.in 6352098404 02-02-2023
Active
(NAU-EMP-2013-000109) MEGHANAKUMARI GUNVANTRAY VARMA varmameghna@nau.in 9979494909 17/02/2022
Active
(NAU-EMP-2013-000108) SANDIPKUMAR GAMANLAL PATEL sandippatel@nau.in 9825192845 17/02/2022
Active
(NAU-EMP-2015-000104) VIBHUTIBEN AMRUTBHAI PATEL vapatel@nau.in 9978019216 17/02/2022
Active
Processing of Cereals, Pulses and Oil seeds Baking and rosting

About Us

NAU-AEMS is an "Agricultural Experiment Monitoring System", which is developed to manage and provide information on all agricultural experiments done by Navsari Agricultural University.

Contact Us

© 2021 NAU , Navsari Agricutural University. All rights reserved. Design by IT Cell, NAU

Unique Visit Counter: 109791