DEVELOPMENT OF BISCUITS FROM SPROUTED WHEAT AND RAGI FLOUR
RAVINDER AJIMERA
Department of Food Technology and Management, Loyola Academy Degree and P.G. College, Alwal, Secundrabad 500010 (TG), India.
KODIMELA GYANESHWAR NAVYA *
Department of Food Technology and Management, Loyola Academy Degree and P.G. College, Alwal, Secundrabad 500010 (TG), India.
PRIYANKA KANDALA
Department of Food Technology and Management, Loyola Academy Degree and P.G. College, Alwal, Secundrabad 500010 (TG), India.
*Author to whom correspondence should be addressed.
Abstract
The study was undertaken with the objectives to estimate the physical and nutritional properties of biscuits made from the mixture of sprouted wheat and ragi flours; the main ingredients used were: sprouted ragi, sprouted wheat, fat and sugar. Sprouted wheat and ragi flours were used in three proportions 50:50, 60:40, 70:30. The biscuits were developed using sprouted wheat and ragi flours i.e. sweet-spicy biscuits and chocolate chip biscuits with improved nutritional values. The products were assessed for sensory characteristics. The biscuits with sprouted wheat and ragi flour in 70:30 proportions where more accepted over the other two proportions due to better flavor, color, texture and taste. The functional properties indicated that the availability of nutrients increased in the sprouted flour compared to the whole grains flour with less bioavailability. Reports assessed that the biscuits contain vitamin C which is usually not available in the whole grain flours.
Keywords: Sprouted wheat and ragi, improved bioavailability nutrients and vitamin C.