Abstract: The germination of grain increases the moisture content, total sugar, reducing sugar, non-reducing sugar, protein, starch (amylose) content, water absorption index, particle size and water solubility index. Descriptive sensory analysis carried out by using the descriptive sensory analysis method of developed five-point measurement scale. The instrumental analysis for viscosity, flow behavior index and consistency of all samples carried out and these sensory and instrumental outputs feed to response surface methodology as responses for getting best composition by optimization. It is concluded that germination improve the nutritional and sensory properties of the weaning food due to changes in chemical composition and physicochemical characteristics of grains and also useful in health point of view since there is decrease in anti-nutritional factor as well as calorific value and increase in digestibility and nutrient availability.

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[Amol Prakash Sonone (2014); PRODUCTION OF SOY-FORTIFIDE WEANING FOOD Int. J. of Adv. Res. 2 (6). 0] (ISSN 2320-5407).

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