Keeping Quality of Sorghum Soybean Supplemented Wheat Flour Ladoos

Abstract

The present study was done to assess the keeping quality of value added ladoos developed from newly released wheat varieties (WH-1129 and HD-2967) flours supplemented with sorghum and soybean flours. The control ladoo s had mean score of overall acceptability 7.46 whereas all other types of ladoos made from combinations of wheat, sorghum and soybean flours had mean scores of overall acceptability ranging from 7.86 to 8.62, which were significantly higher (P≤0.05) than that of control ladoos . The protein and fat content in control ladoo s were 9.06 and 20.14 per cent, respectively which significantly (P≤0.05) increased in composite flour ladoo of WH-1129 wheat flour to 11.39 and 23.00 per cent, respectively and to 10.89 and 25.02 per cent, respectively in that of HD-2967 flour. The crude fibre and ash contents in control ladoos were 1.22 and 1.39 per cent, respectively which significantly (P≤0.05) increased in composite ladoos of WH-1129 flour to 4.16 and 1.77 per cent, respectively. All types of ladoos were organoleptically acceptable upto 90 days of storage and fell in the category of’ ‘liked moderately’ to ‘liked very much’. The total bacterial count of ladoo of WH-1129:SGF:SBF (60:30:10) and (40:40:20) varied from 0 to 10×10 2 and 0 to 7×10 2 cfu/g of ladoo, respectively while that of HD:SGF:SBF (60:30:10) and (40:40:20) ranged from 0 to 9×10 2 and 0 to 10×10 2 cfu/g of ladoo , respectively. The total bacterial count of ladoo was within the permissible limit upto 45 days of storage.