International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (357) Last page : (360)
Article doi: http://dx.doi.org/10.18782/2320-7051.2828
Development and Nutrient Analysis of Ready-To Prepare Egg White/Milk Powder Based Rice roti Mix
Pooja, M. Kolar1*, Jamuna, K. V.2, Satheesha, N.3and Ramyashree, S. R.4
1Department of Food Science and Nutrition, UAS, GKVK, Bangalore
2Professor Department of Food Science and Nutrition, UAS, GKVK, Bangalore
3Scientist (Home Science) Krishi Vigyan Kendra Brahmavar
4Department of Food Science and Nutrition, UAS, GKVK, Bangalore
*Corresponding Author E-mail: poojamkolar75@gmail.com
Received: 11.04.2017 | Revised: 19.04.2017 | Accepted: 20.04.2017
ABSTRACT
Objective: The present study aimed for assessing development of ready to prepare rice roti lunch mixes based on egg white/milk powder along with other ingredients in different proportions. Also nutrient analysis of best accepted products.
Results: The both egg white/milk powder based rice roti mix was subjected to sensory evaluation, both rice roti mix with high protein in milk powder based rice roti mix content using pulses, egg/milk powder and other ingredients remained constant. Protein content was high in milk powder based rice roti mix (24.58 gm) when compared to egg white powder (10.53 gm). Energy content was 167 Kcal and 372 Kcal egg white and milk powder based mix respectively. Other nutrient content had negligible amount i.e. moisture, ash, iron, zinc and calcium but magnesium (8.9 mg) content is high in egg white powder based rice roti mix compare to milk powder based (6.48 mg). The product was stored for shelf life study for a period of 30 days at ambient temperature. The stored product was subjected for sensory evaluation, which revealed that the mixes can be kept for three months both in ambient and refrigerated temperature without affecting quality. . Conclusion: Development of wholesome ready to prepare lunch mixes will help the parents to prepare nutritious healthy lunches without depending on commercially available ready mixes.
Key words: Ready-to-prepare lunch mixes, sensory evaluation, nutrient analysis, shelf life study.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Kolar, P.M., Jamuna, K.V., Satheesha, N. and Ramyashree, S.R., Development and Nutrient Analysis of Ready-To Prepare Egg White/Milk Powder Based Rice roti Mix, Int. J. Pure App. Biosci.5(4): 357-360 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2828
