2020, VOL. 6 ISSUE 2, PART F
Development of high fiber high protein 4 in 1 breakfast premix
Author(s): Chaitali Pujare, Shivani Parab and Subhashini Maharana
Breakfast is of great importance as it forms an important part of everyday diet. There is a growing demand for having a quick, healthy and nutritious breakfast which is easy to prepare, saves a lot of time and provides optimum nutrition. The developed breakfast premix is rich in fiber and protein which is linked to beneficial effects on appetite, weight, body composition, aging & overall health. Also, helps to reduce the risk of developing various conditions, including heart disease, diabetes, lowering blood pressure, enhancing weight control & constipation. It is a wholesome product consisting of goodness of three different flours, semolina, spinach and flaxseed enhancing the nutritional value of the product. Along with good amounts of fiber and protein, it also contains iron and phenolic compounds. The formulated product was analysed for its physical, biochemical, sensory and microbial properties. The nutritional properties were determined on the basis of proximate analysis such as moisture content (2.71%), total fats (3.11g/100g), protein (18.92g/100g), carbohydrates(68.81g/100g), crude fiber (1.95g/100g), ash content (4.5), phenolic content (80.25mg/100g GAE) and Iron (2.2mg/100g). Microbial load was found to be within the limit. Organoleptic analysis based on attributes of colour, flavour, texture, taste and odour showed that the product was liked very much (Hedonic rating score-8) by the panellists. A suitable packaging for the product was selected taking into considerations the properties of the product, shelf-life and bulk density. The product has shelf life of 2 months from the date of manufacture. Thus, the developed product is rich in fiber, protein and other nutrients and can be used as a healthy breakfast option.
How to cite this article:
Chaitali Pujare, Shivani Parab, Subhashini Maharana. Development of high fiber high protein 4 in 1 breakfast premix. Int J Home Sci 2020;6(2):319-323.