Value addition and storage study of khakhra fortification with garden cress seed (Lepidium sativum)

Abstract

Khakhra is a popular vegetarian roasted 'Gujarati' Indian thin cracker bread or snack item made from whole-wheat flour and oil. In present investigation efforts were made to prepare khakhra by using different proportions and variety of flours i.e. S0, S1, S2, S3, and S4. The study was carried out to find out the development of value added khakhra by using different levels of flours whole-wheat flour, garden cress seed and buckwheat flour. The khakhra was prepared by wheat flour with substituting garden cress seed and buckwheat flour by increasing proportional 10%, 20%,30% and 40%. The nutritional value like fat, protein and iron content increases with increase the proportion of composite flour. In conclusion substitution of whole-wheat flour with garden cress seed flour and buckwheat flour will be the good nutritional food for iron deficiency people. The storage studies was carried out by three month and chemical composition checked by 30 days time of interval in that 30, 60,90 days.

Organoleptic, physical, nutritional characteristics and storage stability of value added Kodo masala khakhra

“…Further, kodo masala khakhras stored in silver pouch showed significant increase of 4.11 to 4.86% (0 day to 60 th day) and kodo masala khakhras stored in plastic pouch showed significant increase from 4.14 to 5.02% (0 day to 60 th day). Similar findings were observed by Solanke G.M et al, 2020 [23] and authors reported that increase in moisture content during storage period is because of hygroscopic nature of whole wheat flour and other factors such as temperature, relative humidity present in air. 6 shows the organoleptic scores of masala khakhra on storage.…”