Nutritive value of ghee residue incorporated bakery product

Abstract

The present study entitled “Nutritive value of ghee residue incorporated bakery product” was carried out with the objectives to utilize the Ghee residue for the preparation of bakery products. The products prepared were Cake and Muffins by utilization of Ghee residue incorporated in different proportions and served as treatments T 1, T 2 ,T 3 and T 4 respectively. T 0 , without incorporation of utilization of Ghee residue , served as control. Chemical analysis of carbohydrate, protein, energy, calcium was done by AOAC (2005) methods. Sensory evaluation was carried out using the nine-point Hedonic scale. The nutritive value of the prepared products was determined using food composition tables (Gopalan et al ., 2011) and the values obtained from the analysis of prepared products. Data obtained were statistically analysed by using analysis of variance (ANOVA), (t) test and critical difference (CD) techniques. On the basis of findings, it was observed that in case of Cake 60 percent refined flour and 40 percent ghee residue incorporation level scored the best with regard to colour, body and texture, taste and flavour and overall acceptability. In muffins 60 percent refined flour and 40 percent ghee residue incorporation level scored the best with regard to colour, body and texture, taste and flavour and overall acceptability. Four replications of control and treatments for all two products were carried out and mean values were obtained. Utilization of Ghee residue for the preparation of bakery products like Cake, Muffins were well acceptable, based on sensory evaluation . In Cake T 4 (wheat flour refined + Ghee residue in the ratio, 60:40) was the best. In Muffins T 4 (wheat flour refined + Ghee residue in the ratio, 60:40) was the best. The cake had maximum calcium(71.35mg/100g), Protein (23.48g/100g) and Fat (89.96g/100g) were increased as compared to control. In Muffins, Calcium (131.35mg/100g), Protein (56.48g/100g) and Fat(90.72g/100g) were increased as compared to control. Cost of the products on the basis of raw ingredients per 100g ranged between Rs 29.00 for Cake, Rs 31.00 for Muffins. It is concluded that Ghee residue can be incorporated in the preparation of different products in addition to improving the nutrient content.