ANJALI, P. RANI AND V. RANI*
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125 004 (Haryana), India
*(e-mail : varshadangi@gmail.com; Mobile : 9466648998)
(Received : December 23, 2018; Accepted : February 20, 2019)
ABSTRACT
Baked products developed using functional ingredients have become the first choice of consumers.
Incorporation of pulse flour to the basic recipe can attain the goal of protein enrichment. Bread and cake
were developed with the three levels of incorporation of dehulled blackgram flour i. e. 5, 10 and 15% with
basic recipe. All the developed bread and cake were subjected to sensory evaluation by a panel of semi-
trained judges using 9-point hedonic scale. The best acceptable level in each category was further subjected
to nutritional evaluation. The bread and cake developed using 10% incorporation of dehulled blackgram
flour had highest scores within all three levels of incorporation and were adjudged between ‘liked moderately’
to ‘liked very much’. The protein content between two types of bread and cake ranged between 9.04 to
10.64 and 12.67 to 14.15%, respectively. Protein content in blackgram incorporated cake and bread was
increased by 12 to 18%, respectively, over control recipe. Calcium contents in control and blackgram
supplemented cake ranged between 71-82.8 mg, whereas it ranged between 50 to 55 mg per 100 g. In vitro
availability of calcium and iron was found higher in control products than blackgram supplemented
products.
Key words :Blackgram, bread, cake, baked, products, proximate