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Development of Nutri Health Mix and its Application in Wheat Based Product.

Snehal, Dilip Pande (2015) Development of Nutri Health Mix and its Application in Wheat Based Product. [Student Project Report] (Submitted)

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Nutri Health Mix (NHM) was prepared from different cereals, legumes, millets, nuts along with fruits, vegetables and micronutrients. Nutri Health Mix had 9.25% moisture, 8.42% fat, 19.09% protein and 25.74% dietary fibbers. Among the minerals studied, Calcium 233mg/100g, iron 13.5mg/100g, potassium 832mg/100g and phosphorus 470mg/100g was found to be higher in NHM. Water and oil holding capacity was found to be 1.80(g/g) and 0.97 (g/g) respectively. This NHM was used in preparation of breads. The study was carried out to find out the effect of replacement of wheat flour by NHM on bread quality. It has been observed that the use of increasing amount of NHM from 0 to 20% increased farinograph water absorption, caused disruption of protein matrix, decreased volume and increased crumb firmness value showing adverse effect of NHM on the volume and texture of bread. Based on the sensory results it can be concluded that maximum 10% replacement of wheat flour with NHM was produced the acceptable breads. Addition of combination of additives to wheat flour with 10% NHM brought about significant improvement in the dough strength and overall quality of the bread.

Item Type: Student Project Report
Uncontrolled Keywords: Nutri Health Mix, cereals, legumes, replacement of wheat flour
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2015 12:32
Last Modified: 26 Jun 2015 12:32
URI: http://ir.cftri.com/id/eprint/11905

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