Asian Journal of Dairy and Food Research, volume 28 issue 1 (march 2009) : 49-53


Archana Sood, H.R. Sharma, Ranjana Verma
1Department of Food Science and Nutrition, CSK HPKV, Palampur-176 062, India
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Cite article:- Sood Archana, Sharma H.R., Verma Ranjana (2024). DEVELOPMENT AND NUTRITIONAL EVALUATION OF LINSEED SUPPLEMENTED AMARANTH AND SESAME BASED SWEET BALLS. Asian Journal of Dairy and Food Research. 28(1): 49-53. doi: .
Protein and energy enriched sweet balls based on various protein and energy rich food resources
viz. amaranth, sesame, linseed and jaggery were developed and evaluated for nutritional and
sensory qualities. The linseed supplemented sesame and amaranth based sweet balls were found
to be rich in protein and energy proportionate to the level of protein and energy contents of
ingredients used in the preparation of the sweet balls. The protein and energy contents of various
sweet balls formulations ranged from 8.85 to 13.61 per cent and 407 to 509 kcal/100g, respectively.
Linseed, amaranth and sesame based formulations were rich in potassium, iron and calcium
respectively. The acceptable level of linseed in amaranth and sesame based sweet balls was
found to be 10 per cent as evaluated by a panel of judges on a nine point hedonic scale. From the
results of the study it was concluded that protein and energy based sweet balls confection can be
prepared at household level by exploiting various locally available protein and energy rich food
resources. Linseed has an advantage as it can supplement the protein value of the sweet balls at
lower cost compared to other legumes and oil seeds.
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