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VOL. 11, ISSUE 3 (2026)
Formulation, sensory evaluation, and nutritional characterization of functional bakery products prepared from water chestnut flour and finger millet flour
Authors
Sthuthi Anipam, Vinay Swami A V, Darshan R, Prashanth S J, Ajith S
Abstract
The present study aimed to develop and
evaluate functional bakery products using water chestnut (Trapa natans)
flour and finger millet (ragi, Eleusine coracana) flour as nutritious
alternatives to conventional wheat flour. Water chestnut flour is naturally
gluten-free and rich in carbohydrates, dietary fiber, minerals, and
antioxidants, whereas finger millet is an excellent source of calcium, iron,
dietary fiber, and essential amino acids. Cakes and cookies were prepared using
standardized formulations incorporating both flours and evaluated for sensory
and nutritional quality. Sensory evaluation was conducted using a 9-point
hedonic scale to assess color, appearance, flavor, taste, texture, and overall
acceptability. The developed cake achieved high sensory scores for color,
appearance, flavor, and taste (8.6), with an overall acceptability score of
8.5, while cookies also received satisfactory sensory ratings. Nutritional
analysis of the cake revealed 64.04% carbohydrates, 4.09% protein, 13.34% fat,
12.96% dietary fiber, 1.22% ash, and an energy value of 392.58 kcal/100 g,
demonstrating improved nutritional quality compared with conventional bakery
products. The findings indicate that water chestnut and finger millet flours
can be successfully incorporated into bakery products to enhance nutritional
value without compromising sensory acceptability. These products have potential
as functional, gluten-free alternatives for health-conscious consumers.
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Pages:31-35
How to cite this article:
Sthuthi Anipam, Vinay Swami A V, Darshan R, Prashanth S J, Ajith S "Formulation, sensory evaluation, and nutritional characterization of functional bakery products prepared from water chestnut flour and finger millet flour". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 31-35
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