International Journal of Science , Engineering and Management (IJSEM)

Monthly Journal for Science , Engineering and Management

Volume2,April 2017,

Topic : Study on the preparation of multigrain spicy cream rolls incorporated with wheat, rice, oat and maize flour and peanut butter with schejwan taste

Authors:A. D. Todmal || R. D. Tilekar,M. S. Tathe

Abstract:Bakery is a traditional activity and occupies an important place in food processing industry. Bakery products are an item of mass consumption in view of its low price and with rapid growth and changing eating habits of people; bakery products have gained popularity among masses. Bread, biscuits are popular bakery products available in the market. Along with this products cream roll is also famous bakery product traditionally available in the market. Maida or refined wheat flour is the “heart” of the ingredients in preparation of the various baked goods globally. Similarly hydrogenated vegetable fat is also the primary raw material used in the preparation of a variety of Indian baked goods. As per the study refined wheat flour and hydrogenated vegetable fat are harmful for our health so that development of food products using composite flour has increased and is attracting much attention from researchers, especially in the production of bakery products and pastries. This article focuses on the use of composite flour for reduction of refined wheat flour in cream rolls along with introducing the new spicy flavour by replacing hydrogenated vegetable fat with peanut butter and schejwan flavour to the consumer. Main motto of the research is to reduce maida and hydrogenated vegetable fat which causes increased blood sugar level, coronary heart disease etc..It was found that composite flour and peanut butter along with schejwan flavour used to produce spicy cream rolls is still able to maintain similar characteristics and acceptance to products made from refined wheat flour and margarine. Along with composite flour spinach powder is also added for improving the nutritional quality and attractiveness of the spicy cream rolls. The feasibility of partially replacing Refined wheat flour (Maida) with Wheat, Rice, Oat and Maize flour in spicy Cream roll making was evaluated in several formulations, aiming to find a formulation of Wheat, Rice, Oat and Maize flour for production of cream roll with better texture, nutritional quality and consumer acceptance. Similarly hydrogenated vegetable fat for preparation of inner sweet cream is completely replaced by spicy peanut butter for improving the taste and nutritional value. Results of the sensory (appearance, color, flavor, texture and taste) evaluation revealed that no significant difference was observed in acceptability of the product with substitution levels of Wheat, Rice, Oat and Maize flour at 20, 5, 5, 5 Per Cent respectively along with 65% maida and 100 % spicy peanut butter cream from that of market sweet samples. The nutritional value of the spicy cream rolls (protein, fat, carbohydrate, ash and iron) was also increased significantly than the market sweet cream rolls...

Keywords: Refined wheat flour, multigrain, schejwan etc.,

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DOI: 01.1617/vol4/iss4/pid67341


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Editor-in-Chief

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Dr.Muhammad Ishtiaq,
Mirpur University of
Science & Technology,
Mirpur, Azad Kasmir.

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IMPACT FACTOR: 2.7

ISSN(Online): 2456-1304

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Thomson Reuters ID : q-6288-2016.
ORCiD Research ID : 0000-0001-9540-6799

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ACCEPTANCE RATIO: 25%
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Journal Code : IJSEM
Electronic ISSN : 2456-1304
Impact Factor : 2.7
Frequency : Monthly
Contact : editor@ijsem.org

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