Vol. 10, Issue 5 (2021)

Author(s):
Manisha, Dr. Darshan Punia and Dr. Sangeeta C Sindhu

Abstract:
The present investigation was carried out to assess the nutritional composition of the developed bakery products by using the composite flour of wheat and dried water chestnut. Four types of composite flours were prepared using wheat and water chestnut in ratios; 80:20, 60:40, 40:60 and 20:80 (type I, type II, type III and type IV, respectively). Water chestnut flour could be incorporated up to 20% level in nankhatai and biscuits. Nutritional evaluation of products revealed that with the incorporation of water chestnut flour in wheat flour, the content of total sugars, starch, total carbohydrates, calcium, total phenols, total flavonoids and antioxidant activity (DPPH) were increased significantly in the baked products whereas crude protein, crude fat and crude fibre content were found to be decreased significantly.