Effect Of Sprouted Grain Blend On Physical Nutritional and sensory Products

Abstract

Biscuits are widely accepted and consumed by almost all profiles of consumers in many countries and therefore offer a valuable supplementation vehicle for nutritional improvement, cookies are appreciated for their taste, aroma, convenience, and long shelf stability due to low moisture content. Recently, increasing consumer demand for healthier foods has triggered the development of cookies made with natural ingredients exhibiting functional properties and providing specific health benefits beyond those to be gained from traditional nutrients. The experiments were carried out at Department of Crop Sciences, Faculty of Agriculture Sciences at Mahatma Gandhi Chitrakoot Gramoday Vishwavidyalaya Chitrakoot, Satna, (M.P.) during the season of 2017-18 and 2018-19. The overall study it was concluded that baked product (biscuits and cookies) developed from sprouted flour of wheat (W), pea (P), ragi (R), green gram (GG) and microgreens (MG) in the prescribed combination of 100:00, 95:05, 90:10, 85:15, 80:20 and 75:25 with the treatments from T1 to T6 respectively. Comprising six treatments of each combination the results expressed of investigation that the crucial determining sensory characters such as overall acceptability in the biscuits T5 7.88 (W+P), T5 8.20 (W+R), T1 8.14 (W+GG) and T3 8.07 (W+MG) while in cookies T3 7.45 (W+P), T3 7.58 (W+R), T4 8.01 (W+GG) and T3 7.98 (W+MG) were found to be superior among all combinations. newline