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Optimization of High Fiber Bun Formula and its Nutritional Evaluation

Kamaliya Keshav B. , Kamaliya Keshav B.

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International Journal of Food, Nutrition & Dietetics 3(3):p 89-93, Sept - Dec 2015. | DOI: DOI: https://dx.doi.org/10.21088/ijfnd.2322.0775.3315.1

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Abstract

 Dietary fibers play a multifaceted role in preventing a number of health disorders Bakery products now become essential food items of a vast majority of the population in India. These are bearing negligible fiber. “Tur” husk - bran is byproduct of milling industry and used mainly for cattle feed hence possesses low economical value. This study is therefore planned with a view to develop standardized process for high fiber bun using Pigeon pea husk. For that, Refined Wheat Flour was replaced with 2, 4, 6, 8 and 10% of PPH in the commercial bun formula and product optimization was carried out using sensory evaluation. Raw material, control and experimental buns were analysed for various nutrients using standard methods. Coast is also calculated for economical evaluation for industrial viability. Data analysed statistically. An acceptable quality high fiber bun by replacing maximum 8% RWF with PPH could be prepared by the final formula and procedure standardized. It contains more fiber and less energy as compared to control biscuit. It found economically viable and thus could easily marketed among Indian consumer chiefly consist of middle class population. 

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DOI: DOI: https://dx.doi.org/10.21088/ijfnd.2322.0775.3315.1

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