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Journal of Dairying, Foods and Home Sciences
Year : 2006, Volume : 25, Issue : 2
First page : ( 109) Last page : ( 112)
Print ISSN : 0971-4456.

Development of nutritious macroni with the supplementation of lentil (Lens culinaris medikus) flour

 Varsha, Grewal R.B.

Centre of Food Science & Technology, CCS Haryana Agricultural University, Hisar, 125004, India.

Abstract

Macroni, a pasta product is gaining popularity among the age group between preschoolers to adolescents. Macroni were prepared with the supplementation of 5, 10 and 15 per cent lentil flour, as lentil is recognized as a valuable nutritious pulse. The protein content of lentil is comparable with that of mungbean; higher than chickpea and more than double to that of wheat. Lentils are also rich in iron and other important minerals. Macroni prepared using standard formulation (control) and supplemented with lentil flour were evaluated for sensory attributes using 9-point hedonic scale. All acceptable macroni's were evaluated for their nutritional composition. The mean scores for colour, appearance, flavour, texture, tastes and overall acceptability of the macroni prepared using 10 per cent lentil flour was the highest and was adjudged “liked moderately” by the judges. Macroni prepared with 15 per cent lentil flour contained 10.80g protein, 12.35g total dietary fibre 53.90mg calcium, 5.60mg iron, 3.47mg zinc per 100g, on dry matter basis. The macroni supplemented with lentil flour had significantly higher protein, total soluble sugars, total dietary fibre, and calcium, iron and zinc content but lower fat than that of control. The results indicate that lentil can be incorporated in macroni formulation for improving the nutritional value of product. Consumption of such product may be beneficial for improving the nutritional status of population particularly pre-school children and adolescents in developing countries.

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