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VOL. 10, ISSUE 6 (2025)
Formulation and characterization of antioxidant rich cornflakes
Authors
Das Arti Rani, Neerubala, Verma Anisha
Abstract
The aim of present study is to formulate antioxidant rich cornflakes
incorporated with Corn flour, Barley flour, Ragi flour, Carrot flour, Quinoa
flour and Sunflower seed flour. Sensory scores of the product such as color,
body and texture, taste, flavor and overall acceptability was analyzed by
Hedonic scale. Then nutritional compositions include moisture, ash, protein,
fat carbohydrate, energy was analyzed by AOAC method. Data was analyzed by
Analysis of variance (Two-way ANOVA or Two-way classification) technique
treatment of the developed food products. The result of sensory score revealed
that Treatment (T2) found to be the best. The result of the study
showed that Corn flour, Barley flour, Ragi flour, Carrot flour, Quinoa flour
and Sunflower seed flour, enhance the nutritive value of antioxidant rich
cornflakes.
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Pages:21-24
How to cite this article:
Das Arti Rani, Neerubala, Verma Anisha "Formulation and characterization of antioxidant rich cornflakes". International Journal of Food Science and Nutrition, Vol 10, Issue 6, 2025, Pages 21-24
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