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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

2019, VOL. 5 ISSUE 2, PART F

Nutritional evaluation and development of value added products rice flakes powder to improve iron status

Author(s): Reenu Rana, Dr. Parvinder Kaur and Nutan Narwal
Abstract:
Rice flakes are prepared from paddy. It is also popularly known as “poha. It is easily digestible. The shelf life of flakes is longer. It rich in iron, carbohydrates, protein, and calcium. It is excellent supplement to diet rice flakes are the main ingredients of many rice cereal products. Rice flakes supplemented product was prepared by using rice flakes powder. Supplemented rice flakes product was standardized and analyzed for their sensory evaluation. Sensory evaluation of products was made in terms of their color, appearance, aroma, taste, texture, and over all acceptability using nine point hedonic scales. The recipes for the preparation of various products from processed rice flakes powder were standardized by use of various degrees (5%, 10%, and 15%). The sensory evaluation of supplemented products was significantly different compared to those of control. All supplemented product were desirable and moderately desirable in all terms. The moisture, protein, and fiber contents of supplemented products were similar to control. Iron was maximum in supplemented products. It was 8.92±0.07 in ladoo followed by sev 5.31±0.27 as compared to their control. Due to high iron content these products are very useful for combating in different communities.
Pages: 348-351  |  14 Views  6 Downloads
How to cite this article:
Reenu Rana, Dr. Parvinder Kaur and Nutan Narwal. Nutritional evaluation and development of value added products rice flakes powder to improve iron status. International Journal of Home Science. 2019; 5(2): 348-351.
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