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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Issue 1 (2020)

Standardization of beet root fortified Ragi biscuits

Author(s):

Rathod Maya S, Patharkar Swapnil R and Rathod Balasaheb M

Abstract:
The present investigation was carried out to assess the suitability of different ingredients in development of bakery product and to observe the effect of different ingredients on the sensorial and nutritional properties of prepared food product. The studies were focused on standardizing the concentration of different ingredients to a level of acceptable quality. The popular bakery product was prepared by adding refined wheat flour (200g), fat (250g), sugar (250g), ragi flour (250g) and beetroot powder (50g). The results revealed that the bakery product prepared from composite ingredients was found to be more acceptable with respect to mentioned sensorial quality parameters and incorporation of beetroot and ragi flour in the bakery product increased its nutritional value.

Pages: 1774-1777  |  1260 Views  704 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Rathod Maya S, Patharkar Swapnil R and Rathod Balasaheb M. Standardization of beet root fortified Ragi biscuits. J Pharmacogn Phytochem 2020;9(1):1774-1777.

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