STUDY ON CORRELATION AMONG SENSORY, PHYSICAL AND NUTRITIONAL QUALITIES OF MULTI-GRAIN DALIA FORMULATED FROM CEREAL AND LEGUME GRAINS
Journal Title: International Journal of Agriculture Sciences - Year 2016, Vol 8, Issue 4
Abstract
Dalia is an astonishing breakfast meal that is packed with minerals, vitamins, an amazing amount of protein, energy, carbohydrates and dietary fiber, due to the supplementation of oat and green gram. The present investigations on “Study on correlation among Sensory, physical and nutritional qualities of multi-grain Dalia formulated from a mixture of cereals and legumes, grains†were carried out in the department of Food Science and Technology, College of Agriculture, J.N.K.V.V., Jabalpur MP. The results revealed of correlation analysis that taste of multigrain Dalia had significant and positive correlation with majority studied traits. The highest positive correlation was observed between calcium and iron index. The significantly positive correlations were also observed between water absorption capacity (%) and phosphorus (%), taste and phosphorus (%), taste and ash (%), taste and overall acceptability, crude protein (%) and cooking time (minute) and others, whereas water absorption capacity (%) and carbohydrate (%), ash (%) and carbohydrate (%) and bulk density (g/ml) and water absorption capacity (%) was significant but these attributes showed negative relationship among themselves. In general, a significant positive correlation was observed between above mentioned qualitative parameters of multigrain Dalia. However, most of the parameters during the study were showed negative and non-significant correlation.
Authors and Affiliations
GAJENDRA KUMAR RANA
Keywords
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