Formulation and sensory evaluation of Multigrain Khakhra by incorporating Spirulina Powder and Flax Seeds
Author(s):
Ruchi Bansal, Dr. Nidhi Ojha and Dr. Manoj Sharma
Abstract:
Snack foods, being one of the major food categories of the global health and wellness market and becoming a major focus of new product development in the food industry. Khakhra is a popular traditional Gujarati snack prepared mainly from wheat flour. An attempt has been made to develop a healthy khakhra enriched with protein and omega-3 fatty acids (CRISSPS).Multigrain unrefined flours like, wheat flour, ragi flour, soya flour, barley flour and seeds like flax seeds and spirulina (for making value added product) were used in the development of this healthy enriched Khakhra. Ratio of different ingredients in khakhra @wheat flour (35%), ground flax seeds (5%), soya flour (15%), ragi flour (15%), barley flour (10%), peanut oil (5%), Kasuri methi (2%),spirulina (2%), turmeric powder (1%), red chilli powder (2%) and salt (4%), citric acid (1%), sugar (2%), carom seeds (2%).The sensory evaluation revealed that 78% of the panelist like very much T3 combination as compared T1 and T2.The samples were stored at room temperature that is 23-29 degree Celsius and sensory evaluated at regular interval. It is usually eaten with coffee, tea, chutney, pickles, butter, ghee, topped vegetable, cheese or yoghurt. Khakhra can make quickly, satisfy the consumers, less perishable, more durable and more portable than prepared food. The present study was conducted to determine the sensory quality of multigrain khakhra.
How to cite this article:
Ruchi Bansal, Dr. Nidhi Ojha, Dr. Manoj Sharma. Formulation and sensory evaluation of Multigrain Khakhra by incorporating Spirulina Powder and Flax Seeds. Pharma Innovation 2023;12(1):2444-2447.