| Popis: |
Two types of readytouse (RTE) amylase rich malted mixes (ragi or wheat mixed with green gram) were formulated and laddu, roti, kheer and porridge were suitably prepared and analyzed for overall acceptability. The results of organoleptic evaluation rated between very poor (1) to very good (5) for all the sensory attributes such as appearance, colour, flavor, texture and overall acceptability were measured. The results of physical parameters reveal that malting decreased grain length, width, kernel weight (0.45 to 19.0 g), volume (0.50 –31.2 ml), hardness (1.12 to 5.9 kg/cm 2 ) and reduced the bulk density. Wheat malted mix had significantly higher (P |
