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2010 (Vol. 2, Issue: 1)
Article Information:

Effect of Supplementation of Malted Ragi Flour on the Nutritional and Sensorial Quality Characteristics of Cake

Anuradha D. Desai, Sharduli S. Kulkarni, A.K. Sahoo, R.C. Ranveer and P.B. Dandge
Corresponding Author:  A. K. Sahoo 

Key words:  Cake, Eleusine Coracana, Indaf-15, malted ragi flour, mineral, sensory parameters,
Vol. 2 , (1): Page No: 67-71
Submitted Accepted Published
2009 November, 21 2009 December, 02 2010 January, 10
Abstract:

Cake is one of the most popular bakery product. Generally it is prepared from refined wheat flour and is a rich source of protein, fat and carbohydrates but limiting in minerals and dietary fibres. Malted ragi flour is rich in minerals like iron, calcium, phosphorus, fibre and vitamin contents. In the present study the mineral and fibre contents of cake samples were improved by the use of various blends of wheat flour and malted ragi flour (80:20; 60:40; 50:50; 40:60 and 30:70) with other ingredients. The results showed that cake samples enriched w ith malted ragi flour were rich in mineral contents like calcium, iron, phosphorus and crude fibre as compared to the control sample. Sensory scores of cake sample prepared with 50% wheat flour and 50% malted ragi flour was same as the control. The cake prepared with 70% malted ragi flour had highest mineral and fibre content, but the sensory score was low due to the loss in sponginess and increased intensity of brown colour. These cakes may be beneficial for growing children, teenagers and pregnant and lactating women due to its high nutritive value.
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  Cite this Reference:
Anuradha D. Desai, Sharduli S. Kulkarni, A.K. Sahoo, R.C. Ranveer and P.B. Dandge, 2010. Effect of Supplementation of Malted Ragi Flour on the Nutritional and Sensorial Quality Characteristics of Cake.  Advance Journal of Food Science and Technology, 2(1): Page No: 67-71.
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