2017, VOL. 3 ISSUE 2, PART G
Development and nutritional evaluation of value added extruded products from maize-oat-tulsi flour blend
Author(s): Nutan Narwal
The study was conducted on Maize (QPM mixture), Oat (HJ-8) and Tulsi leaves. Six types of blend flours i.e Type-I, Type-II and Type-III blend flour were prepared from maize: oat in ratios of 85:15, 70:30, 55:45(W/W), Type-IV, Type-V and Type-VI blend flours were prepared from maize: oat: tulsi leaves in ratio of 80:15:5, 65:30:5, 50:45:5 (W/W). Different types of extruded products prepared using blend flours were developed and assessed organoleptically. Most acceptable products were nutritionally analyzed. Results revealed that different extruded products based on blend flours were i.e Pasta, vermicelli and macroni.On the basis of organoleptic evaluation, it was found that pasta, vermicelli and macroni developed from Type II and Type V blend flours were most acceptable. Value added products prepared from tulsi leaves supplemented blend flour Type-V had significantly higher content of crude fiber, ash as compared to unsupplemented and controls.Nutritional composition of pasta, macaroni and vermicelli revealed that significantly higher crude protein content was 9.48%, 9.38% and 10.41% observed in Type-II pasta, macaroni and vermicelli while, crude fibre content were significantly higher in Type-V pasta, vermicelli and macaroni. Therefore, it is concluded that maize- oat- tulsi blend flour improved the nutritional value of extruded developed products.
How to cite this article:
Nutan Narwal. Development and nutritional evaluation of value added extruded products from maize-oat-tulsi flour blend. Int J Home Sci 2017;3(2):427-429.