Ragi Nankhatai was developed by Ragi flour, Wheat flour, Sugar, Skim milk powder, Baking powder, Ghee, Cardamom, Nutmeg is mix and then baked at 170°C for 25 minutes. The ragi flour was incorporated in wheat flour at different ratios as (5gm), (10 gm), (15gm). Nankhatai is a long shelf life item, and they must be acceptable to the consumer for up to four months or more. In that, the chemical analysis was carried out which contain good sources of vitamin and mineral also found a higher amount of carbohydrates and fat. Nankhatai is most commonly baked until crisp or just long enough that they remain soft. The product was analysed with sensory, physio-chemical and texture attributes. As per the sensory analysis, chemical analysis 10 gm ragi flour incorporated with 90 gm wheat flour was good in, colour, flavour, taste and texture as well as rich in nutritional value. The product was packed in LDPE.
Keywords
Ragi Nankhatai
Shelf Life
Physico-Chemical Analysis
Sensory Analysis.
How to Cite
Patil, S. (2020). Development and Quality Evaluation of Ragi Powder Incorporated Nankhatai. PARIDNYA- The MIBM Research Journal, 7(1), 69–75. Retrieved from http://www.mibmparidnya.in/index.php/PARIDNYA/article/view/155237
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