Studies on development of process technology for preparation of dry fruit balls incorporated with flaxseeds
Kokani Ranjeet Chunilal, Roham Kunal Sudhakar
The aim is to prepare Balls (ladoo) as a nutritional point of view and to provide convenience to the consumer. The ingredient which were used for preparation of balls is Dates (Phoenix dactylifera) which contains Energy: 282 cal., Protein: 2.5g. Carbohydrates: 75g, Fat: 0.4g etc. Vitamin B-6 (PYRIDOXINE) is present. Minerals such as Calcium, iron, Magnesium are present in Dates. The flax seeds are very important in regular diet for humans especially for females. They increase nutrient absorption, help in weight loss, gluten free, rich in antioxidants and omega 3 fatty acids. Owing to these health benefits, dietitians and doctors advise to take flax seeds every day. Balls (ladoo) is good and typically made from various flours and dry fruits by various ways. Balls (ladoo) are usually round, sweet, small or large in size. For preparation of Balls (ladoo) ingredients used are pitted dates, flax seeds, almonds, cashews, Jaggery syrup, oats etc. all these ingredients were finely Grounded. The formulation was made by varying levels of ingredients. For preparation of Balls (ladoo) all ingredients were roasted and then grounded into fine powder. The dates were pitted and then grounded in mixer grinder. All these grounded ingredients were made into dough by adding Jaggery syrup. Three trials have been done T1, T2, and T3 by varying proportion of all ingredients and T3 has been selected. Proximate composition of ladoo ware fat content was found out to be 7.08±0.02%, the protein content is 7.85±0.09 %, the total carbs are 58.40±0.07 %, the energy in ladoo was 328.72kcal and ash content is about 2.01±0.11% respectively). It was concluded that the Balls (ladoo) can be store for one month in High density polyethylene pouches at room temperature. These balls are rich source of iron so they satisfy consumer’s needs.
Kokani Ranjeet Chunilal, Roham Kunal Sudhakar. Studies on development of process technology for preparation of dry fruit balls incorporated with flaxseeds. International Journal of Food Science and Nutrition, Volume 6, Issue 2, 2021, Pages 98-102