Pantnagar Journal of Research

Abstract

The present investigation was designed to develop amaranth products for per-scholars, celiac and osteoporotic subjects. Puffed amaranth grains were used for sweet product development i.e. laddoo and kheer and raw amaranth grains were used for salty product development i.e., upma and khichri. In organoleptic evaluation it was observed that sweet products were liked significantly more than the salty products. However, no significant difference was observed in between amaranth laddoo and amaranth kheer. Overall acceptability was maximum for amaranth kheer followed by amaranth laddoo, amaranth upma and amaranth khichri. Organoletically all the products were found acceptable. Serving size and cooked weight of the developed amaranth product was also recorded. Weight per serving size of laddoo, kheer, upma and khichri was 100 g (4 pieces), 255 g (1 bowl), 300 g (1bowl) and 250 g (1 bowl) respectively. Nutrient content of the developed products was also done on the basis of calculation method and it was noted that per serving amaranth upma had highest energy content followed by laddoo, kheer and khichri.