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VOL. 8, ISSUE 4 (2023)
A study on wheat grass powder incorporated products and its nutritional value
Authors
Abdul Halim, Razib Kumer Saha, Tahmina Mony, Humyra Akhter, Anwara Akter Khatun
Abstract
The objective of this attempt was to formulate a nutritional food that
is high in micronutrients and is consumed all over the world that incorporates
wheat grass powder as a supplement for cake, biscuits, and papads. Cakes and
biscuits with the following codes: C0, C1, C2 & C3 (for cakes) and B0, B1,
B2 & B3 (for biscuits) were made using wheat grass powder added at 0.0,
5.0, 7.0 & 9.0% levels as a substitute of wheat flour. In order to make
papads, wheat grass powder was added at amounts of 0.0, 3.0, 5.0, and 7.0%,
according to P0, P1, P2, and P3, to replace the wheat gram and green gram (1:1)
flour. To identify the best sample and sample differences, all product
formulations performed sensory examination. The findings of the panel tasting
showed that the samples of cake, biscuit, and papad that were C1, B1, and P2
had the best color, flavor, and overall acceptance. After that, the moisture,
ash, fat, fiber, protein, and carbohydrate content of the chosen sample was
examined. According to the current research, wheat grass powder enhances the
nutritional value of baked goods by having strong antioxidant activity and
useful qualities that can be used for producing functional foods.
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Pages:25-29
How to cite this article:
Abdul Halim, Razib Kumer Saha, Tahmina Mony, Humyra Akhter, Anwara Akter Khatun "A study on wheat grass powder incorporated products and its nutritional value". International Journal of Food Science and Nutrition, Vol 8, Issue 4, 2023, Pages 25-29
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