International Journal of Food Science and Nutrition

Authors
Rajalakshmi P, Agadha S, Dr. Simmi Jain

Abstract
Khakra was fortified with corn silk along with wheat flour and a standard khakra was formulated using whole wheat flour. Corn silk was washed and dried in hot air oven at 80 ⁰C for 6 hours and grounded to a powder form. It had two variation, V1- 20g and V2 - 30g of Corn Silk Powder (CSP). Proximate analysis such as moisture, ash, carbohydrate and protein analysis of the variations were carried out. The moisture content, total carbohydrates and the protein of the variations and the standard showed a significant difference (p<0.05).The protein content of the khakra increased with increase in CSP. The ash content did not vary significantly among the variations and standard (p>0.05). Sensory analysis was conducted for the khakra by analyzing the parameters such as colour, flavor, texture, taste. The shelf life study was conducted for 7 days and the sensory evaluation was done on the alternative days. In sensory analysis, the corn silk khakra scored the highest when compared to standard khakra. The sensory analysis showed that the acceptability of the standard and the variations (V1 and V2) did not vary significantly (p>0.05).Therefore, corn silk incorporated khakra have protein content which can be utilized better from the waste.