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International Journal of Home Science
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International Journal of Home Science

2021, VOL. 7 ISSUE 3, PART C

Organoleptic and nutritional evaluation of value added food products incorporated Houttuynia Cordata, Figer Millet and foxtail millet

Author(s): Pill Ayin, Alka Gupta, Tripti Verma and Purnima Mishra
Abstract:
The present investigation was undertaken with an objective to prepare cookies, Dhokla and Idli partial replacement of wheat flour, gram flour and rice at different proportion of Houttuynia cordata, finger millet and foxtail millet and to study its effects on the physical, chemical and sensory characteristics. The study was focused on standardizing the acceptable level of Houttuynia cordata, finger millets and foxtail millet flour in cookies, Dhokla and Idli. Replacement of wheat flour, gram flour and rice with Houttuynia cordata, finger millet and foxtail millets increased the protein, fibers and calcium contents proportionately to the level of substitution.
Pages: 167-171  |  25 Views  1 Downloads
How to cite this article:
Pill Ayin, Alka Gupta, Tripti Verma, Purnima Mishra. Organoleptic and nutritional evaluation of value added food products incorporated Houttuynia Cordata, Figer Millet and foxtail millet. Int J Home Sci 2021;7(3):167-171.
International Journal of Home Science