Formulation, sensory, texture and nutrient analysis of jowar waffle

Authors

  • Ragasudha. V a M.Sc., Research scholar, Department of Home Science – Food science, Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women.
  • R. Subaratinam Assistant professor, Department of Home Science – Food science, Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women
  • Sangavi P Assistant professor, Department of Home Science – Clinical Nutrition and Dietetics, Shrimathi Devkunvar Nanalal Bhatt Vaishnav College for Women.

DOI:

https://doi.org/10.46947/joaasr322021151

Keywords:

Jowar, texture analysis, Waffle

Abstract

Waffles are a sweet convenient product with a soft texture. The present study was conducted
to develop a nutrient rich spicy waffle using jowar flour and wheat flour. Totally 24 different types of
waffles (T1-70% Jowar flour, 20% Wheat flour and 10% spice bundle, T2-60% Jowar flour, 30%
Wheat flour and 10% spice bundle, T3-50% Jowar flour, 40% Wheat flour and 10% spice bundle)
were formulated and standardized with spice mixture of 8 different combinations were prepared and
subjected to sensory evaluation. The waffles prepared using red chilli powder as the dominant spice in
the mixture, was subjected for various examinations like nutrient, texture, microbial and shelf-life
analysis. Sensory attributes of the formulated and standardized waffle were carried out using 9-point
hedonic scale and T2 treatment had high acceptability score when compared to other treatments. T2
treatment was rich in protein (23.99g), carbohydrate (7.16g), Dietary fibre (1.49g), ash (1.89), iron
(7.61mg), calcium (60.61mg) and B-complex vitamins such as Vitamin B1 (0.994 mg), B2 (1.78mg),
B3 (10.33mg) and B6 (1.09 mg). The texture profile analyzes - firmness of T3 treatment was high
when compared with T0 and T2 treatment. The shelf- life of the waffle was analyzed for T0, T2 and
T3 treatments for 3 days and found to be one day with desirable characteristics. The microbial analysis
such as yeast and mould count, total bacterial count of T0, T2 and T3 treatments were evaluated and
it lies within safe limits

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Published

2021-01-28

How to Cite

Ragasudha. V, R. Subaratinam, & Sangavi P. (2021). Formulation, sensory, texture and nutrient analysis of jowar waffle. JOURNAL OF ADVANCED APPLIED SCIENTIFIC RESEARCH, 3(2), 80–86. https://doi.org/10.46947/joaasr322021151