DEVELOPMENT AND QUALITY EVALUATION OF DATE SEED POWDER AND MILLETS IN PIZZA BASE
Author(s):
SHAIK SHAKEERA, R RENU
Keywords:
Pizza base,All purpose flour,Ragi,Foxtail millets,Date seed powder,sensory acceptability and nutritionally rich.
Abstract
The present work was aimed to prepare the millet pizza base with date seed flour and to do physico chemical analysis of the product and to check the sensory acceptability of the product. The consumption of millets decreased incidence of diabetes, cancers and obesity which are increasing in an exponential manner.Date seeds are good source of dietary fiber .Enrichment of pizza can mark the nutritional and health benefits of people. In this study pizza base is prepared by mixing (All purpose flour, Ragi, Foxtail millet and Date seed Powder) named as T1, T2 and T3 in different ratios. Pizza Base prepared from the All purpose flour only served as control (C). The Texture profile analysis of Pizza base was carried out by using Textrometer where the formulation with lower firmness, gumminess, chewiness and elasticity was the most acceptable.The Physico-chemical analysis of product was chemically analyzed by using the AOAC (2005) methods and finally the product was organoleptically evaluated by Nine Point.Hedonic Scale and on the basis of sensory evaluation T1 (60:10:20:10) sample was most acceptable with regards to all sensory parameters.The proximate analysis of developed pizza base with Ragi flour,Foxtail millets flour and Date seed powder is rich in Fibre14.94%, Protein 9.17%,Fat 6.83%,Calcium 23.5mg,Iron 9.4mg. Therefore it can be concluded that the developed Pizza base with millets and date seed Powder is more beneficial than normal Pizza Base.
Article Details
Unique Paper ID: 158507

Publication Volume & Issue: Volume 9, Issue 9

Page(s): 91 - 95
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