Characterization of sensory attributes of developed Therapeutic waffle by using Multigrain Flour , Turmeric and Mulethi

Registration ID: IJNRD_192674

Published ID: IJNRD2304557

DOI: Click Here to Get

Deepika Pawan Sachdev , Dr. Neetu Singh

Multigrain waffle, Sensory evaluation, Instant waffle Premix, Acceptability

Waffles are a type of bread or battercake that are made by mixing a runny batter (free of lumps) and pressing it an a specially designed iron plate with a crosshatched pattern, which creates a grid of indentations in the finished product. The iron`s hinged design of waffle maker allows it to cook both sides of the waffle at once, that creates a crispy golden- brown food which can be served in a variety of ways. waffles are made by all-purpose flour and waffle filling was a kind of preserve (jam, rind jelly, jelly). Majority of preserve are rich in calories, but this study deals to enrich the nutritive value of the waffle and will also works as an immunity booster. The main ingredients that are used in the waffles are Multigrain Flour, Jaggery, Mixed Dry Fruits, Mulethi, turmeric, Black pepper, Butter, Milk, Baking Powder and Baking Soda. The nutrient of waffle premix are carbohydrate, fiber, vitamin, protein, fat, minerals antioxidants. The objective of the study was to development of therapeutic waffle by using multigrain flour turmeric mulethi and characterize it. The present study was carried out in Food and Nutrition Laboratory, BBAU for a period of 3 months. The sample was immunity booster waffle. An experimental design was conceptualized to meet out all objectives in the research work. Waffle was evaluated by 50 participant consumers on the basis of colour, flavour, texture and appearance using 9-point hedonic scale. The sample were prepared by different ingredients on the basis of the sensory evaluation appearance wise my product was found to be more acceptable among the 50 consumers. The study concluded that instant waffle premix are substitute of high fibre rich in term of the bakery product.

Published Paper   E-Certificate

Deepika Pawan Sachdev & Dr. Neetu Singh (April-2023). Characterization of sensory attributes of developed Therapeutic waffle by using Multigrain Flour , Turmeric and Mulethi . INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT, 8(4), f493-f497. https://ijnrd.org/papers/IJNRD2304557.pdf

Volume 8 Issue 4, April-2023

Pages : f493-f497

Paper Reg. ID: IJNRD_192674

Published Paper Id: IJNRD2304557

Downloads: 000121981

Research Area: Health Science 

Country: Lucknow , Uttar Pradesh , India

Published Paper PDF: https://ijnrd.org/papers/IJNRD2304557.pdf

Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2304557

Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)

ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016

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