Vol. 10, Issue 10 (2021)

Author(s):
Aaradhna Boria, Shashi Gour, Alok Dhar Dubey and SS Shukla

Abstract:
Food products would be the possible solution for enhancement of consumption, nutritional status and livelihood security of the tribal community. With the changing scenario of utilization of processed products and awareness of consumer regarding health benefits of ragi millet and moringa leaf powdera tremendous potential exists for its utilization in bakery products like burger buns, cup cakes, cookies etc. Burger buns are sweet baked products highly appreciated by consumers because of their soft texture and characteristic taste chemical composition of formulated composite flour revealed that moisture, protein, fat, carbohydrates, crude fiber, total sugar, reducing sugar and phenol content was found to be in the range of 18.45-22.51%, 6.23-7.86%, 1.23-2.63%, 67.02-72.88%, 2.15-4.20%, 4.49-5.34mg/100g, 9.65-11.8mg/100g and 0.829 to 2.651mg/100grespectively. The shelf life of burger bun fortified with ragi flour and moringa leaf powder was evaluated in HDPE bag, Aluminum foil bag and parchment paper bag. The sensory evaluation study data shows that treatment T₄ was adjudged as the best product. The HDPE bags are best packaging material to pack burger bun. The product can be packed and stored for the period of 05 days.