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International Journal of Home Science
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Impact Factor: RJIF 5.3, NAAS Rating: 3.32

International Journal of Home Science

2017, VOL. 3 ISSUE 3, PART E

To develop enrich dietary fibre pizza base and their standardization

Author(s): Kanaujiya Garima and Singh Neetu
Abstract:
Pizza may be regarded as one of the popular snacks food and their palatability and appeal make them ready to eat snacks. Pizza as a, fast food are unhealthy, hunger satisfying food, which are easy to make and easy to consume. Pizza contains high level of refined sugar, white flour, polyunsaturated fats, salts and numerous food additives but lacking in protein, vitamin and fibers. Fenugreek leaves are enriched with mineral like potassium, calcium, and iron, vitamin c. Fenugreek leaves are rich source of soluble dietary fibre content and it is used in functional food, traditional food, Nutraceutical as well as in in physiological utilization such as anticancer, antibacterial, antiulcer, antithelminitic and anti-diabetic agent. Lotus-stem is high in dietary fibre and highly recommended for pregnant women. The fibre in lotus stem is useful to keep the digestive system healthy. The present study was conducted to provide a vegetable rich source dietary fibre such as Nelumbo Nucifera (lotus stem) or Fenugreek- leaves (Trigonella foenum-gracum) are act as helpful in natural fortified food item for making pizza base. Which are converted to healthy functional food .It can be proved to be healthy dietary fibre pizza for children, Type 2Diabetes patient or other life style diseases. The dietary fibre pizza base (flatbread) is developed by taking wheat flour and different percentage of fenugreek leaves and lotus stem and are mixed up and fermented and bakery yeast and then taken (8-10 minutes in oven at 200℃ of different sample and enriched dietary fibre pizza base. Develop product was evaluated on various parameter, sensory evaluation & Nutritional analysis. sensory evaluation of prepared product was carried out using 9 point hedonic scale out of the four. Hence highest acceptable product was put forth for nutritional analysis & percentage of dietary fibre respectively.
Pages: 297-299  |  360 Views  12 Downloads
How to cite this article:
Kanaujiya Garima and Singh Neetu. To develop enrich dietary fibre pizza base and their standardization. International Journal of Home Science. 2017; 3(3): 297-299.
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