Preparation and Quality Evaluation of Thekua Incorporated with Germinated Finger Millet (Ragi) Flour
نویسندگان
چکیده
The main aim of this study was to prepare thekua with the incorporation germinated finger millet also known as ragi, flour and perform its sensory well physicochemical analysis. wheat (ragi) were mixed variation at proportion 87.5:12.5, 81.25:18.75, 100:0, 75:25 93.75:6.25 labeled samples A, B, C, D E respectively., while semolina (20 g), sugar (30 oil g) water kept constant for every formulation. FFA acid value used found be 0.110±0.02 0.221±0.03 respectively. moisture content 0.16±0.01. Sample ‘E’ considered best per acceptability by panelists had crude fiber (%), calcium (mg/100g), tannin phytate carbohydrate total energy (Kcal/100g) 0.24±0.01, 18.6±0.02, 27.03±0.86, 135.97±1.15, 64.42±0.04 512.41±0.07 Increase in minerals seen sample product flour.
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ژورنال
عنوان ژورنال: Journal of food technology research
سال: 2021
ISSN: ['2312-3796', '2312-6426']
DOI: https://doi.org/10.18488/journal.58.2021.82.50.57