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Development of Multigrain Bun from Oats, Sorghum, Amaranth and Wheat

Author Affiliations

  • 1Department of Food Engineering and Technology, Sant Longowal Institute of engniering and technology(SLIET)Longowal-148106, Punjab, India

Int. Res. J. Biological Sci., Volume 5, Issue (2), Pages 50-56, February,10 (2016)

Abstract

For the development of multigrain bun four types of grains were used i.e. oats, sorghum, amaranth and wheat. Mix flour was prepared by using 5 parts of amaranth flour, 2.5 parts of sorghum flour, 2.5 parts of oats flour and the remaining was wheat flour. Composite flour (CF) was prepared by replacing wheat flour with mix flour at various proportions i.e. 5%, 10%, 15%, 20% and 25%. The composite flour was used to prepare buns. Physical and sensory analysis of bun was carried out. The protein, fat, mineral, fiber and energy value increased with increase in blending proportions. The volume of bun decreased with increase in substitution. The bun prepared by 15% substitution was having maximum yield. The crust colour of the composite flour bun formed by 15% blend was relatively white with higher L* values as compared to other samples. Overall, bun prepared by 15% substitution was highly acceptable as compared to other buns.

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