Vol. 8, Issue 1 (2019)
Nutritional quality evaluation of Rice bean flour based Boondi
Author(s): S Sharma, YS Dhaliwal and Ranjana Verma
Abstract: Study was conducted on development, nutritional quality evaluation and shelf life of boondi prepared from different blending proportions of bengal gram and rice bean flour. The different blending proportions of bengal gram and rice bean flour was 100:00, 75:25, 50:50, 25:75 and 00:100. The product was analyzed for major nutritional constituents viz. moisture, protein, fat, fiber, ash, carbohydrates, mineral contents and sensory evaluation (on the basis of 9 point hedonic scale). The products were evaluated at the beginning and at interval of three and six months for chemical and sensory evaluation in order to study the storage stability of the product. The moisture content of boondi were ranged from 6.87 to 4.19, protein content 16.36 to 14.58, fat content 26.80 to 27.61, fiber content 1.84 to 2.90 and carbohydrates content was ranged from 51.65 to 51.17 per cent, respectively. The overall acceptability of the product was ranged between liked moderately to liked very much.
How to cite this article:
S Sharma, YS Dhaliwal, Ranjana Verma. Nutritional quality evaluation of Rice bean flour based Boondi. J Pharmacogn Phytochem 2019;8(1):93-97.