Utilization of amaranth grain flour at different products and its acceptability

Abstract

Amaranth grain is very nutritious pseudo- cereal with high protein content as compared to the true cereals which is also gluten-free. Amaranth grain is a rich source of carbohydrate, protein, lipids, energy, and dietary fiber and has significantly higher content of lysine and acceptable level of tryptophan and methionine than other cereal and leguminous grains of common usage. The aim of the study is to developed value added products from amaranth grain flour at different levels and its acceptability. Roasted amaranth grain flour (RAGF), popped amaranth grain flour (PAGF) and soaked amaranth grain (SAG) were incorporated in different products. RAGF was incorporated in cake at 5, 10, 15, 20, and 50 %. Overall acceptability of cake with 5, 10, 15, 20 and 50% of RAGF were 8.6, 8.3, 8.2, 8.2 and 8.2 respectively. PAGF was incorporated in besan burfi at 5, 15, 20, and 50% with respect to 8.2, 8, 7.6, 7.9 respectively; coconut ladoo at 10 and 20% w.r.t. 7.8 and 7.4 respectively and Cashewnut burfi at 10, 15 and 50% w.r.t. 7.2, 7.8, 7.6 respectively. SAG were incorporated in dosa at 10 and 20%. The average score for overall acceptability was 7.7 and 7.6 respectively. The sensory acceptability was done by 30 semi-trained panels on nine point hedonic rating scale.