“Development of high fibre cake using gram flour”

The study shows the preparation of dietary fiber cake comprising of wheat flour which is extremely important as it takes an important place among the few crop species being extensively grown as staple food and chickpea flour which is a good source of minerals, protein and trace elements which lowers the cost and improve the quality of cake in terms of consumer acceptability. Various ratios of wheat flour and chickpea flour were taken out of which the ratio which gain maximum acceptability level on the basis of sensory evaluation was 62:38. The standardization of the product was done on the basis organoleptic property which gives approx 25 different ratio of the product followed by the sensory evaluation to get the final ratio.

Tanya Singh, Rashmi Dixit, Neha Chaudhary and Sachin Karoulia
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Int J Inf Res Rev
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