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Research Article |

Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children

The purpose of this study was to investigate the quality of formulated ready-to-cook pancake (cheela) mix from blends of rice flour supplemented with ripe pumpkin powder with table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant (base recipe), rice flour supplemented with chickpea flour, rice flour supplemented with soybean flour and rice flour supplemented with green gram flour with pumpkin powder, table salt, black salt, garam masala, kitchen king masala and refined oil was kept as constant. Refined oil was used for the preparation of pancake (cheela) mix for serving. From each blend, six recipes were formulated, standardized and subjected to consumers for sensory evaluation. The best recipes from each blend based on sensory evaluation were prepared and referred to as R1, R2, R3 and R4. R1 (75% rice flour+ 25% pumpkin powder), R2 (65% rice flour +10% chickpea flour), R3 (55% rice flour+20% soybean flour) and R4 (45% rice flour+30% green gram flour) were prepared and kept to the Aluminiun Laminated Pouches (ALP) and glass jars for nutritional characteristics evaluation. Based on sensory evaluation, the ready-to-cook pancake (cheela) mix for serving from the recipe (R1) had the highest overall acceptability score of 8.79 however all recipes had scores above the acceptable limit. The ready-to-cook pancake (cheela) mix supplemented with soybean flour (R3) exhibited the highest nutritional values for crude protein 25.76%, crude fat 8.78 %, crude fibre 7.04 % and total energy 382.46 Kcal/100g. Soybean flour is very nutritious therefore, it should be incorporated into staple foods for children in least-developed countries to alleviate malnutrition, especially Protein Energy Malnutrition (PEM). The recipes of the present study are relevant to the Government, NGOs and other agencies to eradicate malnutrition.

Pancake (cheela) Mix, Malnutrition, Recipes, Sensory Evaluation, Nutritional, Characteristics

APA Style

Chuwa, C., Dhiman, A., Saidia, P., Issa-Zacharia, A. (2023). Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children. World Journal of Food Science and Technology, 7(4), 81-90. https://doi.org/10.11648/j.wjfst.20230704.12

ACS Style

Chuwa, C.; Dhiman, A.; Saidia, P.; Issa-Zacharia, A. Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children. World J. Food Sci. Technol. 2023, 7(4), 81-90. doi: 10.11648/j.wjfst.20230704.12

AMA Style

Chuwa C, Dhiman A, Saidia P, Issa-Zacharia A. Formulations, Standardization and Quality Evaluation of Ready-to-Cook Pancake (cheela) Mix for Children. World J Food Sci Technol. 2023;7(4):81-90. doi: 10.11648/j.wjfst.20230704.12

Copyright © 2023 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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