Formulation and Quality Analysis of Nutrient-enriched Rusk
Author(s):
Premagowri.B, Nandhini. S, Sree suruthi Lakshmi. C, Sri Swathi. R, Uma Devi. S
Keywords:
Anemia. Beetroot, Moringa oleifera, Nutrients, Rusk
Abstract
Nutrient deficiencies are more feasible in children and women of reproductive age and aging, hence nutrient intake should be increased in their routine to reduce the risk. The aim of our study is to develop a nutrient-enriched product as it will be helpful to overcome nutrient deficiencies. Nutrient-fortified rusk was developed by using wheat flour, soy flour, dried beetroot, and Moringa oleifera leaves powder with milk, yeast, oil, salt, and sugar. The rusk was made by using standard procedure. The product was prepared under three variations of dried moringa leaves powder with beetroot powder as V1 (50:50), V2 (60:40), and V3 (70:30) with wheat flour and soy. It was evident that variation II scores high in all the parameters like appearance (4.7±0.43), colour (4.7±0.43), texture (4.7±0.45), taste (4.2±0.52), flavor (4.6±0.80) and overall acceptability (4.8±0.35) compared with variation I and III (significant at p<0.05). The moisture and ash value of variation II is 4.37g and 3.09g respectively. The nutrient analysis revealed that the developed rusk comprises energy 407.41kcals, carbohydrates 68.56g, Protein 17.49g, fat 6.49g, fibre 9.12g, Iron 14mg, and calcium 134.69mg which was found to be enhanced when compared to commercial rusk. Without any added preservatives, no bacterial growth was found in the analysis after 90 days. Hence the product was safe for consumption. The product was essentially healthier, without chemical additives and the nutritional quality was also certainly better than pure refined flavor-based commercially available rusks.
Article Details
Unique Paper ID: 156339

Publication Volume & Issue: Volume 9, Issue 3

Page(s): 346 - 350
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