Vol. 11, Issue 11 (2022)

The era of health conscious has influenced the food industry to introduced healthy foods. According to the demand of consumer’s health, people now-a day’s demand nutritious food with sufficient health benefits. The aim of this study was the development and standardization of healthy pancake premix. Healthy pancake premix was prepared comprising of ingredients buckwheat flour, amaranth flour, makhana flour, jaggery, milk powder, almond, baking powder. Healthy Pancake premix was packed in laminates and polypropylene. Pancake premix was analyzed for chemical parameters (moisture and crude fat) content for 21 days and sensory attributes during the storage period of 28 days. The moisture content was increased during storage period of 21 days whereas fat and ash content was decreased. Sensory evaluation was done by nine points hedonic scale method. However, sensory attributes were recorded throughout the storage interval of 28 days under ambient conditions. Thus, it was found that among all the treatments, the Treatment T₁ (30:15:10::BWF:AF:MF) packed in laminates was best in appearance, aroma, taste and texture among the other treatments.