Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Indonesian Food Science and TechnologyJournal
Anuska Adhikari
Department of Food Technology, GoldenGate International College, Battisputali, Kathmandu, 44600, Nepal.
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Utilization Of Buckwheat, Proso Millet, And Amaranth For A Gluten-Free Cereal Bar Pravin Ojha; Anuska Adhikari; Utshah Manandhar; Sushma Maharjan; Sophi Maharjan
Indonesian Food Science & Technology Journal Vol. 5 No. 2 (2022): Vol 5 No 2, July 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Four formulations of cereal bar were prepared using common buckwheat (55 parts), proso millet (15-30 parts), white amaranth (25-40 parts), walnut (27.5 parts), and jaggery (50 parts), by varying the proportions of proso millet and white amaranth in the ratio of 15:40, 20:35, 25:30 and 30:25. Roasted cereals and walnut pieces were mixed with jaggery syrup of 73.7° Bx and baked at 120° C for 20 minutes. The bars' proximate composition, mineral content (Ca, Fe and P) were evaluated and compared with the bar available in the market. The textural analysis and sensory profile of the bar were also evaluated. The crude fiber, calcium, and iron were significantly higher (p<0.05) in formulated bars compared to the market sample while energy and fat content were significantly higher (p<0.05) in the market sample. The formulated bars provided 440.31- 489.81kcal energy per 100 g, which qualified the product as a good energy-dense snack. From the textural analysis and sensory evaluation, Formulation C (common buckwheat-55, proso millet-25, white amaranth-30, walnut-27.5, and jaggery-50) was harder and preferred the most based on taste and overall acceptability. The research concludes the good potentiality of underutilized crops for cereal bar production.
Co-Authors Pravin Ojha Sophi Maharjan Sushma Maharjan Utshah Manandhar