Vol. 11, Issue 3 (2022)

Author(s):
Deepak Kumar Sinha, K. Lakshmi Bala, Avanish Kumar and Kumari Nisha

Abstract:
Blending is a process of carefully mixing one ingredient with another at a pre-defined ratio in order to obtain a mixture with desired characteristics. With the increase in health diseases, there is a need to alter food habits of society so as to eradicate micronutrient deficiencies and gain health through healthy food. Aim of this research was to blend wheat flour with barley flour and beetroot flour so as to balance its nutritional composition. Blended flour was prepared according to 20 treatments obtained through Central Composite Design of Design Expert (trial version 13, Stat-ease Inc., Minneapolis, MN, USA). Wheat, barley and beetroot flour ranged from 53.2% - 86.8%, 8% - 28.1% and 5.3% - 18.7% respectively relative to the treatment. Optimum formulation of flour blend consisted of 60% wheat, 24% barley and 16% beetroot flour. It possessed 8.72% moisture, 1.79% ash, 11.24% protein, 5.97% fat and 74.96% carbohydrate.