Effect of Incorporation of Amaranth Leaf Powder on Sensory, Nutritional and Storage Quality of Biofortified Pearl Millet based Baked Products

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P. Godara, A. Kawatra, V. Sangwan, and Seema (Department of Foods and Nutrition, I.C College of Home Science, CCS Haryana Agricultural University, Hisar, Haryana)

Biofortified pearl millet (BPM) varieties are a sustainable source of iron and zinc. The nutritional quality and household utilization of BPM can be further improved in combination with Amaranth Leaf Powder (ALP) which is asuperfood. The present study assessed the impact of addition of 5, 10, 15 and 20% of ALP on sensory, nutritional and storage quality of cake and biscuits of 4 types based on biofortified pearl millet (HHB-311). 100 per cent BPM products were kept as control. Protein, fat and fiber content of BPM flour samples were 12.05, 6.64 and 2.21 g 100g-1, respectively and that for ALP were 24.27, 4.79, 9.87 g 100g-1, respectively. Iron, zinc and calcium content of BPM flour was determined by AAS and values were 8.00, 4.29 and 53.28 and that of ALP were 12.40, 3.73 and 2689.78 mg 100g-1, respectively. The organoleptic acceptability scores for color, appearance, aroma, texture and taste of ALP incorporated (5, 10, 15, & 20 %) biscuits ranged from 7.31 to 8.17 (liked moderately) and that of cake was 7.31 to 7.65 (liked moderately to liked very much). Among all types of cake and biscuits, maximum overall acceptability scores were exhibited by products which contained 20% of ALP (Type IV). Nutritional analysis of value added biscuits and cake exhibited that they contained significantly higher amount of crude protein, crude fiber, iron, zinc and calcium than that of control. Biscuits (20% ALP) were stored in airtight plastic container at room temperature and they were organoleptically acceptable upt o 90 days of storage. The study opens up a new avenue for the utilization of amaranth leaf powder (up to 20 % level of substitution) along with BPM for development of value added baked products.