DEVELOPMENT AND NUTRITIONAL EVALUATION OF LINSEED SUPPLEMENTED AMARANTH AND SESAME BASED SWEET BALLS

摘要

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 amaranthbased 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 rangedfrom 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 foundto 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.