Development and Sensory Evaluation of Ragi-Wheat Composite Cake

Santosh Jagannath Taynath¹, Gajanan Wamanrao Adhau², Prashant Pandharinath Said^1*

¹Department of Processing and Food Engineering, CAEPHT (CAU), Ranipool (Sikkim), India, 737 135
²SP College of Food Technology, Kharawate-Dahiwali (Maharashtra), India, 415606.

Corresponding Author Email: psaid4@gmail.com

Ragi (Eleusine coracana) is most popular and major finger millet in India. Nutritionally, Ragi is superior to Wheat and Rice because of its high Calcium (380mg), Dietary fibre (18g) and Phenolic compounds (0.03g-3g) per 100g.The investigation was done to optimize the process for developing Ragi-Wheat composite cake with more acceptability. Calcium is highly required for children and women especially during pregnancy and lactation period. The orthogonal array design was used to optimize the level of Rag flour and refined Wheat flour. Four different levels of Ragi flour and refined Wheat flour were used during experimentation. The sensory evaluation of the optimized product was done by the panel containing 100 members, while the chemical analysis of the same was done by using standard procedures. From the results, it was observed that cake with 20% Ragi flour most acceptable followed by 10 %, 15 %, control and 25 % Wheat-Ragi Composite cake

Cake; Orthogonal array design; Sensory; Wheat-Ragi.

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