Asian Journal of Dairy and Food Research, volume 35 issue 3 (september 2016) : 247-250

Nutritional evaluation of low cost supplementary food 

Murlidhar Ingle*1, Radhika Nawkar2
1<p>Department of Food Science and Technology,&nbsp;JNKVV, Jabalpur-482 004 (M.P.) India.&nbsp;</p>
Cite article:- Ingle*1 Murlidhar, Nawkar2 Radhika (2016). Nutritional evaluation of low cost supplementary food . Asian Journal of Dairy and Food Research. 35(3): 247-250. doi: 10.18805/ajdfr.v3i1.3580.

Ready to eat supplementary foods were made from different combinations of wheat flour, chickpea flour and full fat soy flour with and without fortification of 10% skimmed milk powder and subjected to sensory evaluation. The results ranged of 6.0 to 8.5 for without fortification of 10% skimmed milk powder. However, these values more or same with the product fortified with 10% skimmed milk powder. It showed that wheat flour with 20 per cent, soy flour could be considered the best because all the sensory quality characteristics of the product were acceptable. As compared to chickpea flour and combined product chickpea and soy flour, the soy flour product has higher consumer acceptability than others. At higher concentration of soy flour, there was a slight decrease in the sensory quality. 

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