ABSTRACT

In India, the prevalence of anaemia is high in more than half of population i.e. 56% (64 million) Amaranthus is an ancient grain which is high in iron that has been a dietary staple in certain parts of the world and it can help eradicate the iron deficiency. Amarathus has impressive health benefits (collectively known as amaranth) such as help in lowering cholesterol levels; it is naturally gluten free, rich in fibre and other micronutrients. Amaranth was added to chocolate brownies to enhance the nutritional content of iron in it. The aim is to increase iron content in chocolate brownies. Objectives of this study were to assess the sensory evaluation by 9-point hedonic scale of the brownies. Collection of raw material was done. Further processing of amaranth was continued by roasting the seeds and grinding them into powder form. Later it was divided into two concentrations i.e., T0 CONTROL = BROWNIE (refined flour, gm.), T1 Amaranth = 70%, refined flour = 10%, sugar = 15%, butter = 5%. T2 Amaranth = 60%, refined flour = 15%, sugar = 20%, butter = 5%. Sensory evaluation was done using 9 point Hedonic scale. The proximate analysis of the product was done for nutritional value (energy, protein, fat and CHO), ash, moisture, iron. Statistical analysis was done using SPSS version 21. The result showed that the highest acceptance for amaranth chocolate brownie was sample B, consisting of 60g of amaranth powder which can be helpful for anaemic patients. Keywords: amaranth, anaemic, brownie, chocolate, shelf life
Publication date: 01/08/2020

https://ijbpas.com/pdf/2020/August/MS_IJBPAS_2020_5167.pdf

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https://doi.org/10.31032/IJBPAS/2020/9.8.5167