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VOL. 10, ISSUE 6 (2025)
Sensory evaluation and nutrient composition of antioxidant rich cornflakes
Authors
Das Arti Rani, Neerubala, Verma Anisha
Abstract
The purpose of this paper is to investigate the development of
antioxidant rich cornflakes by using the Corn flour, Barley flour, Ragi flour,
Carrot flour, Quinoa flour and Sunflower seed flour. Sensory analysis was
performed to evaluate the organoleptic properties such as color and appearance,
body and texture, taste and flavor, overall acceptability. The antioxidant
activity of the product was assessed using the DPPH (2,2
diphenyl-1-picrylhydrazyl) Asay. Antioxidants are compounds that
inhibit oxidation, a chemical reaction that can produce free
radicals and chain reactions that may damage the cells of
organisms. Quinoa is high in fiber, vitamins and minerals. Quinoa seeds contain
all essential amino acids and has high biological value. All the ingredients
used as the source of antioxidants by a partial substitution of yellow corn
flour, all samples were evaluated for their sensory quality attributes,
nutritional value and the production cost of different samples were also
studied. This study was conducted to develop and examine the effect on sensory
attributes, nutrient and antioxidant properties of Cornflakes prepared by
incorporation of Corn flour, Barley flour, Ragi flour, Carrot flour, Quinoa
flour and Sunflower seed flour in different proportion. Four different types of
treatments were prepared by incorporating corn flour ranging from
100g,55g,45g,35g and 25g, Barley flour ranging from 10,15,20,25 and 5g Ragi
flour was constant for all the treatments, Quinoa flour ranging from
10,15,20,25 and 10 g of sunflower seed was also constant for all the
treatments. The products were evaluated for sensory attributes based on 9 Point
Hedonic Score. The results suggested that cornflakes incorporated in the ratio
of (45:15:5: 10:15:10) T2 was liked very much. The data obtained for
Proximate analysis, Mineral and Antioxidant content was done by using AOAC
methods. Differences among the Sensory Score and nutrient content of the
developed food product was done by using various Statistical Analysis Methods
like ANOVA, CD and ‘t’ test. Cornflakes. The best treatment of the developed
product had the moisture content of 4.83% ,ash content of 2.27g per 100g and
protein content of 7.06g per 100 g ,fat content of 20.68g per 100g,fiber
content was 1.98g per 100g ,carbohydrate content as 65.16g per 100g and the
energy content was 475 Kcal.The cost of the dry ingredients for preparing
antioxidant rich cornflakes per 100 g were Rs.26.14 for T0, Rs.26.98
for T1, Rs.31.31 for T2, Rs.32.59 for T3,
Rs.33.89 for T4.The prices are very suitable for the Indian market;
the investigated antioxidant rich cornflakes were cheaper than market products
and high nutritive value. Therefore, it could be recommended to consume
cornflakes to provide children with part of their daily requirements of
protein, energy, phosphorous, calcium and iron. Thus, it can be concluded that
incorporation of antioxidant rich ingredients like Corn flour, Barley flour,
Ragi flour, Carrot flour, Quinoa flour and Sunflower seed flour can be utilized
for preparation of different food products which enhances the Nutritional
Content and improves Sensory Acceptability.
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Pages:25-28
How to cite this article:
Das Arti Rani, Neerubala, Verma Anisha "Sensory evaluation and nutrient composition of antioxidant rich cornflakes". International Journal of Food Science and Nutrition, Vol 10, Issue 6, 2025, Pages 25-28
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