Volume 4, Issue5
Development and quality evaluation of wheat milk halwa using honey
Author: Gaurav Yadav, S.N. Thakur, Ramesh Chandra, Sangeeta Shukla, Shalini
Abstract: Halwa occupies an important place among traditional Indian sweet dish. Wheat is an important staple crop with good source of protein, vitamin, dietary fibers also good source of minerals like selenium and magnesium, nutrients essential to good health. Honey is common sweetener, a powerful medicinal tool made up of carbohydrate and water. It contains mineral, vitamin blend of flavonoids and phenolic acid. Honey is used with wheat milk to increase its nutritional value. This study was made to develop wheat milk halwa with different level of honey concentration. The basic aim of this study was process optimization for production of wheat milk halwa with honey. Treatment T1 standardized to 10% honey in 90 % of wheat milk, T2 standardized to 20% honey in 80 % of wheat milk, T3 standardized to 30% honey in 70 % of wheat milk, T4 standardized to 40% honey in 60 % of wheat milk. Physio –chemical analysis protein percentage, fat, total solids, moisture, ash, was done for estimating its nutritional content and safety and organoleptic characteristics like (flavor and taste, body and texture, color and appearance, overall acceptability) by trained panelist using 9 point hedonic scale. According to the analysis, treatment T4 with 40% honey was found to the best among the four. Thus product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T4> T3> T2>T1.
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