Vol. 12, Issue 11 (2023)

Author(s):
Taposhi Thakuria and Luna Dutta Baruah

Abstract:
A study was undertaken to develop Nutri-dense pancake mixes by substituting 50 per cent of the traditional rice based pancake mix with amaranth seed flour, soybean seed flour in four proportions along with mushroom and garden cress seed powder each at 5-20 per cent as well as four combinations of mushroom and garden cress seed powder at 5-15 per cent and compared with a control made with 100 per cent rice flour. Out of the twelve proportions, three best pancake mix proportions, one from each group viz., PM₁, PG₁ and PMG₂ were selected based on sensory evaluations of the pancakes made from the mixes. Results revealed that pancake mix with mushroom powder incorporation recorded the highest crude protein content (16.93±0.03 g/100g), whereas, pancake mix with combination of mushroom and garden cress seed powder incorporation resulted in highest content of crude fat (6.69±0.01 g/100g), crude fibre (3.48±0.02 g/100g), total mineral (2.56±0.03 g/100g), calcium (111.50±1.3 mg/100g) and iron (16.4±0.33 mg/100g). Colour parameters, i.e., L* value and hue value were found to be more in control pancake mix only with rice flour, a* value with mushroom powder incorporated pancake mix, b* value and chroma value were in pancake mix with incorporation of garden cress seed powder. In terms of functional properties, pancake mix with combination of mushroom and garden cress seed powder incorporation was found to be best in respect of bulk density (1.70±0.002 g/ml), water absorption capacity (160.07±0.55%) and oil absorption capacity (112.27±0.25%). There was no significant difference found in terms of physical properties among all the variations of mixes along with the control.