Physico-chemical characteristics of pearl millet blended cake

Abstract

The present investigation was conducted in the Division of Food Science and Technology, Faculty of Agriculture, SKUAS-Jammu during the year 2020–21. Cake was prepared by different ratios of refined wheat and pearl millet flour i.e 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50, respectively. Prepared cake was packed in polythene pouches and stored at refrigeration conditions and subjected to physico-chemical characteristics at an interval of 7 days for a period of 21 days. In physical characteristics, the maximum volume, specific volume and symmetry index of cake recorded in treatment T1 (100:00:: refined wheat flour: pearl millet flour) having values of 560 cm3, 2.02 cm3/g and 0.40 cm, respectively. However, the cake prepared with treatment T6 (50:50:: refined wheat flour: pearl millet flour) was found to be maximum in weight (320 g) and uniformity index (0.4 cm). In general, decreasing trend was observed in moisture and crude protein content with the advancement of storage period. The cost of production (80:20:: refined wheat flour: pearl millet flour) was worked out to be Rs 136.29 per 300 g cake. All treatments were shelf stable up to 7 to 21 days of storage in cake.