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INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
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| Paper Title: | Characterization of sensory attributes of developed Therapeutic waffle by using Multigrain Flour , Turmeric and Mulethi |
| Authors Name: | Deepika Pawan Sachdev , Dr. Neetu Singh |
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| Author Reg. ID: |
IJNRD_192674
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| Published Paper Id: | IJNRD2304557 |
| Published In: | Volume 8 Issue 4, April-2023 |
| DOI: | |
| Abstract: | Waffles are a type of bread or battercake that are made by mixing a runny batter (free of lumps) and pressing it an a specially designed iron plate with a crosshatched pattern, which creates a grid of indentations in the finished product. The iron`s hinged design of waffle maker allows it to cook both sides of the waffle at once, that creates a crispy golden- brown food which can be served in a variety of ways. waffles are made by all-purpose flour and waffle filling was a kind of preserve (jam, rind jelly, jelly). Majority of preserve are rich in calories, but this study deals to enrich the nutritive value of the waffle and will also works as an immunity booster. The main ingredients that are used in the waffles are Multigrain Flour, Jaggery, Mixed Dry Fruits, Mulethi, turmeric, Black pepper, Butter, Milk, Baking Powder and Baking Soda. The nutrient of waffle premix are carbohydrate, fiber, vitamin, protein, fat, minerals antioxidants. The objective of the study was to development of therapeutic waffle by using multigrain flour turmeric mulethi and characterize it. The present study was carried out in Food and Nutrition Laboratory, BBAU for a period of 3 months. The sample was immunity booster waffle. An experimental design was conceptualized to meet out all objectives in the research work. Waffle was evaluated by 50 participant consumers on the basis of colour, flavour, texture and appearance using 9-point hedonic scale. The sample were prepared by different ingredients on the basis of the sensory evaluation appearance wise my product was found to be more acceptable among the 50 consumers. The study concluded that instant waffle premix are substitute of high fibre rich in term of the bakery product. |
| Keywords: | Multigrain waffle, Sensory evaluation, Instant waffle Premix, Acceptability |
| Cite Article: | "Characterization of sensory attributes of developed Therapeutic waffle by using Multigrain Flour , Turmeric and Mulethi ", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.8, Issue 4, page no.f493-f497, April-2023, Available :http://www.ijnrd.org/papers/IJNRD2304557.pdf |
| Downloads: | 000118754 |
| ISSN: |
2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID:IJNRD2304557 Registration ID: 192674 Published In: Volume 8 Issue 4, April-2023 DOI (Digital Object Identifier): Page No: f493-f497 Country: Lucknow , Uttar Pradesh , India Research Area: Health Science Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2304557 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2304557 |
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
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