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Vol. 7, Issue 5 (2018)

Effect of replacement of wheat flour with apricot powder on nutritional and sensory quality of nut crackers

Author(s):
Umaymah Ashraf, Julie Dogra Bandral, Monika Sood, Sajad sofi, Shafiya Rafiq and Sushil Sharma
Abstract:
Nutritional and sensory quality characteristics of nut crackers made by mixing wheat flour and apricot powder were studied. Wheat flour and apricot powder were mixed in the ratio of 100:00, 97:03, 94:06, 91:09, 88:12, 85:15, 82:18, 79:21 and 76:24. The developed product was stored for 90 days to ascertain the changes in physico-chemical and sensory characteristics. The nutritional quality of nut crackers was positively influenced with the incorporation of apricot powder. The results of study indicated that samples of apricot powder added nut crackers, for all addition levels, contained more moisture, protein, fibre, ash, -carotene, as compared to control sample. The result obtained in this study suggested that acceptable nut crackers in terms of physicochemical and sensory properties could be produced by incorporating apricot powder into wheat flour upto the level of 18 per cent flour weight basis. Thus, apricot powder could be successfully used to enrich nut crackers, giving alternative utilization opportunity to the producers and healthy choice option to the consumers.
Pages: 695-701  |  633 Views  73 Downloads


The Pharma Innovation Journal
How to cite this article:
Umaymah Ashraf, Julie Dogra Bandral, Monika Sood, Sajad sofi, Shafiya Rafiq, Sushil Sharma. Effect of replacement of wheat flour with apricot powder on nutritional and sensory quality of nut crackers. Pharma Innovation 2018;7(5):695-701.
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