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Asian Journal of Dairy and Food Research, volume 25 issue 1 (march 2006) : 34-38

NUfRlENf COMPOSITION AND SENSORY ACCEPTABIUlY OF SWEET BAllS BASED ON GRAIN AMARANTH, SESAME AND SOYBEAN

H. R. Sharma, Archna Sood, Poonam Singh, Ranjana Verma
1Department of Food Science and Nutrition, Collge of Home Science, CSK HPKV Palampur-176 062, India

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Cite article:- Sharma R. H., Sood Archna, Singh Poonam, Verma Ranjana (2024). NUfRlENf COMPOSITION AND SENSORY ACCEPTABIUlY OF SWEET BAllS BASED ON GRAIN AMARANTH, SESAME AND SOYBEAN. Asian Journal of Dairy and Food Research. 25(1): 34-38. doi: .

ABSTRACT

Protein and energy rich sweet balls (laddoos) were developed by combining locally available protein and energy rich food resources such as grain amaranth, sesame, soybean and jaggery. Chemical evaluation of sweet-balls revealed that the sesame sweet balls contained higher content of protein compared to amaranth sweet balls. Replacement of sesame and amaranth in the sweet ball formulations enhanced the protein contents of these formulations proportionate to the level of soy flour in these formulations. Whereas sesame based sweet balls contained highest content of energy followed by soy based amaranth + sesame (50:50) and amaranth based sweet balls when compared at similar level of replacement. Sesame based sweet ball formulations were found to be rich in calcium, amaranth based in iron and soy based in potassium. Sensory evaluation revealed that soy-flour up to 15% can be included in the amaranth and sesame sweet ball formulations. From the results of the study it was concluded that nutritious sweet balls rich in protein and energy and some other nutrients can be prepared at home by exploiting the use of locally available nutritious food resources. This can lead to value addition and improvement in the nutritional status of the consuming population.

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