Nutritional and sensory evaluation of baked wheat chips incorporated with lotus root (Nelumbo nucifera)
Kamalish M, Sini jadeesh
Snacks play a major parts of food consumption in children, adolescent and adult age group. Consumption of baked products is in increase over the years. Baking reduces the oil consumption and reduces the risk of disease due to the oil consumption. Addition of lotus root in appropriate portion can yield a healthy variation to baked chips. Lotus root contributes micronutrients such as iron and calcium. Whole wheat flour contributes fibre to the product. Thus the current study focused on the Nutritional and Sensory Evaluation of Baked Wheat chips incorporated with Lotus root (Nelumbo nucifera). Lotus root is mixed with wheat flour at different proportions such as 25% lotus root (V1) and 50% lotus root (V2). Baked chips with 100% Wheat flour was considered as Control sample(C). Proximate analysis showed that there is an increase in the nutritional values of the experimental samples compared to the control sample with the exception of the protein content and the replacement of wheat flour with the Lotus rhizome paste decreased the fat content and increased the Iron, calcium and fiber content in both VI and V2 samples of Lotus root blended wheat based baked chips. The results showed that 50% Lotus root could be included in a baked chips formulation for improving the nutritional value. A suvery was conduct through online questionnaire to understand the consumer perception about lotus root and baked chips. The result showed that most of the respondents were ready to accept baked lotus root chips for their health benefits, if it is commercialized.