Vol. 12, Special Issue 11 (2023)

Author(s):
Dr. A Sharma, Dr. N Vishwakarma, Dr. A Singh and Dr. M Singh

Abstract:
Halwa is a traditional Indian food which is solely prepared from wheat grits. Four different types of halwa mixes were prepared by incorporating different kinds of roasted legume dal flour viz., chickpea, green gram, soybean and fieldpea in different proportions. The mixes were evaluated on sensory, nutritional and storability parameters. Based upon the sensory evaluation, the optimized level of supplementation was found to be 20% supplementation of roasted legume dal flour in roasted wheat flour. Soybean blended mix showed better nutritional quality in comparison to other mixes. Fortification of mixes with 10% skimmed milk powder further enriched the products with higher contents of protein, calcium and phosphorus content. The prepared halwa mix was monitored for changes in moisture content, free fatty acids as well as sensory quality during storage and was found stable for 6 months at ambient conditions in polyethylene bags. The cost analysis of Halwa mixes showed that the cheapest products were based on soybean and fieldpea which had lower values in comparison to other products based on green gram and chickpea.