PRIYANKA KAJLA*, SHOBHIT, SHELLY AND ALKA SHARMA
Department of Food Technology, Jambheshwar University of Science & Technology, Hisar-125 001 (Haryana), India
*(e-mail : email@example.com; Mobile : 8222015999)
(Received : April 9, 2020; Accepted : June 11, 2020)
The present study was conducted to determine nutritional and sensory quality of the developed khakhra with the incorporation of curry leaf powder (CLP) and roasted sesame seed flour (RSF). Fresh curry leaves were processed, dried and converted into powdered form and sesame seeds were roasted and converted into flour. Wheat flour, oat flour, CLP, RSF, salt, olive oil and water were used to prepare khakhra. The khakhra prepared with 10% RSF and 2% CLP was acceptable and proximate analysis was done. Results showed that khakhra prepared with RSF and CLP had higher protein content (13.1%) and crude fiber (4.4%) as compared to control khakhra as well as antioxidant activity was also found higher (18.1%) in khakhra incorporated with 2% of CLP. Incorporation of CLP and RSF increased nutritional value of khakhra. The result of the present study showed that the incorporation of RSF and CLP in the recipe up to 10 and 2%, respectively, was acceptable with respect to enhancement of nutritive value without altering organoleptic characteristics.
Key words : Quality, khakhra, composite flour mix, curry leaf powder, sesame seed flour