Formulation, sensory, texture and nutrient analysis of jowar waffle

Abstract

Waffles are a sweet convenient product with a soft texture. The present study was conductedto develop a nutrient rich spicy waffle using jowar flour and wheat flour. Totally 24 different types ofwaffles (T1-70% Jowar flour, 20% Wheat flour and 10% spice bundle, T2-60% Jowar flour, 30%Wheat flour and 10% spice bundle, T3-50% Jowar flour, 40% Wheat flour and 10% spice bundle)were formulated and standardized with spice mixture of 8 different combinations were prepared andsubjected to sensory evaluation. The waffles prepared using red chilli powder as the dominant spice inthe mixture, was subjected for various examinations like nutrient, texture, microbial and shelf-lifeanalysis. Sensory attributes of the formulated and standardized waffle were carried out using 9-pointhedonic scale and T2 treatment had high acceptability score when compared to other treatments. T2treatment was rich in protein (23.99g), carbohydrate (7.16g), Dietary fibre (1.49g), ash (1.89), iron(7.61mg), calcium (60.61mg) and B-complex vitamins such as Vitamin B1 (0.994 mg), B2 (1.78mg),B3 (10.33mg) and B6 (1.09 mg). The texture profile analyzes - firmness of T3 treatment was highwhen compared with T0 and T2 treatment. The shelf- life of the waffle was analyzed for T0, T2 andT3 treatments for 3 days and found to be one day with desirable characteristics. The microbial analysissuch as yeast and mould count, total bacterial count of T0, T2 and T3 treatments were evaluated andit lies within safe limits