Synopsis PPT Format ON DELOMENT OF COOKIES OF GURMAR

1. STUDY ON DEVELOPMENT ,CHARACTERIZATION AND
QUALITY OF BISCUIT PREPARED FROM MILLETS ,GREEN
GRAM AND JACKFRUIT FLOUR FORTIFIED WITH
GURMAR
Under the guidance of
Dr. Alak kumar singh
( Professor and Head)
FT Department, HBTU
Presented By
Dharmendra yadav
M. Tech. (Final Year)
Roll No- 210207002
Synopsis Presentation
On

2. Contents
• Introduction
• Objectives
• Justification
• Plan of Work
• Review of Literature
• Materials and Methods
• References

3. 1. INTRODUCTION

4. The interest in the bakery products is growing day by day because of
their nutritional properties and feasibility of their use in feeding
programs and disaster situations such as earthquakes.
Among the bakery products, biscuit is a versatile snack of the food
industry occupying a notable position due to its attractive features like
longer shelf life, varied taste, and texture, including wider
consumption.
There is an urgent need to increase the availability and consumption
of healthy foods that appeal to consumers in order to counteract the
current global epidemic of diet-related diseases such as obesity and
type 2 diabetes mellitus .
Biscuit can be made healthier by using composite flour and
fortification of some compound.
The current study to make low G.I. biscuit rich in protein ,mineral
and antioxidant by using millet ,green gram and jackfruit flour
fortified with gurmar(gymnema sylvester)

5. MILLETS
Millets are a group of a small, round whole grains grown in India, Nigeria, and
other Asian and African countries.
Millets have been neglected despite their nutritive value and therapeutic use.
2023 will be observed as the International Year of Millets after India’s proposal to
the Food and Agricultural Organization (FAO) was approved. to boost production
of the nutrient-rich millets and the agro-industries involved in its production
Millets are rich in vitamins, minerals, sulphur-containing amino acids and
phytochemicals, and hence are termed as nutri-cereals. They have higher
proportions of non starchy polysaccharides and dietary fibre. Millets release
sugars slowly and thus have a low glycemic index.

6. Types of millet composition

7. GREEN GRAM
 Green gram is a protein rich staple food. It contains 25 per
cent protein, which is almost three times that of cereals. It
supplies protein requirement of vegetarian population of the
country.
 The Green gram is a very nutritious food rich in high grade
vitamin B1 and B2, iron and proteins.
 they’re rich in essential amino acids, such as phenylalanine,
leucine, isoleucine, valine, lysine, arginine and more.
 They’re high in fiber and protein, which helps slow the
release of sugar into the bloodstream.
 Animal studies have also shown that mung bean antioxidants
vitexin and isovitexin can lower blood sugar levels and help
insulin work more effectively

8. Jackfruit flour
 The scientific name for jackfruit is Artocarpus
heterophyllus. Jackfruit is a tropical tree fruit grown in Asia,
Africa and South America. It belongs to the same plant
family as figs and mulberries.
 Under its thick, bumpy green rind is a stringy yellow flesh
that you can eat raw or cooked in a variety of dishes. (Its
seeds are also edible.)
 Jackfruit has a medium GI of 50–60 and a medium GL of
13-18. It also contains flavonoids and other nutrients that
may aid long-term blood sugar control.
 Jackfruit has been reported to contain high levels of protein,
starch, calcium, and thiamine (Burkill 1997).
 Jackfruit contains vitamin A, vitamin C, thiamin, riboflavin,
calcium, potassium, iron, sodium, zinc, and niacin among
many other nutrients. Jackfruit has a low caloric content:
100 g of jackfruit only contains 94 calories (Mukprasirt and
Sajjaanantakul 2004).

9. Gymnema sylvestre
 Gymnema Sylvestre is a valuable herb slow growing, perennial,
woody climber, distributed throughout the India .
 Susruta describes G. sylvester, as a destroyer of madhumeha
(glycosuria) and other urinary disorder. G. sylvestre is a potent
antidiabetic plant and used in folk, ayurvedic and homeopathic
systems of medicine.
 It is also used in the treatment of asthma, eye complaints, urinary
complaints, stomach problems, piles, chronic cough.
 The powdered material is slight yellowish green in colour, bitter in
taste with pleasant aromatic odour.
 mechanisms by which the leaves extract of G. Sylvester or
(Gymnemic acid) possess its hypoglycemic acid effects are: 1) It
promotes regeneration of islet cells, 2) It increases secretion of
insulin, 3) It causes inhibition of glucose absorption from intestine,
4) It increases utilization of glucose.

10.  STUDY ON DEVELOPMENT ,CHARACTERIZATION,AND QUALITY OF
BUSCUIT PREPARED FROM MILLETS,GREEN GRAM,AND JACKFRUIT
FLOUR FORTIFIED WITH GURMAR (GYMNEMA SYLVESTRE).
AIM:-

11. OBJECTIVE:-
1. Selection of raw material and preparation Of composite flour by
varying proportion of millets ,green gram and jackfruit flour to
prepare cookies.
2. To study physiochemical and qulity analysis of prepared biscuit.
3. Cost analysis of of prepared product.

12. JUSTIFICATION:-
• Diabetes, a chronic disease, is increasing at an alarming rate in India as well as throughout the world.
foods with low glycemic index (GI) are known to result in lower post-prandial glucose response in
patients with non insulin dependent diabetes mellitus.
• Millets have higher proportions of non starchy polysaccharides and dietary fibre. Millets release sugars
slowly and thus have a low glycemic index. Millets are rich in vitamins, minerals, sulphur-containing
amino acids and phytochemicals.
• Green gram is a protein and fiber rich staple food which helps slow the release of sugar into the
bloodstream and provide protein rich biscuit.Animal studies have also shown that mung bean
antioxidants vitexin and isovitexin can lower blood sugar levels and help insulin work more effectively.
• Studies show that jackfruit rich in potassium( helps to lower blood pressure),antioxidant(improve
immune system) and fiber(regulate blood sugar).
• G. sylvestre is a potent antidiabetic plant. it might neutralize the excess of sugar present in the body in
Diabetes mellitus.

13. REVIEW OF LITERATURE
Biscuits are ideal for their nutritive value, palatability, compactness and convenience. Having low
moisture content than cakes and bread, biscuits are generally safer from microbiological spoilage and
have long shelf-life. Biscuits have always been one of the mostpopular and appealing food products
due to its superior nutritional, sensorial and textural characteristics, ready to eat convenience as well
as cost competitiveness (Pratima et . Al, 2000)
The use of millet flour, especially foxtail millet flour in biscuit making would greatly enhance the
utilisation of this crop in developing countries for therapeutic purpose; The millet biscuits were good
sources of minerals and vitamins (Table 3). The mineral and vitamins, except for manganese,
potassium and riboflavin increased with an increase in proportion of millet flour .( Anju T et al, 2010
)
The physicochemical analysis showed that the diameter of biscuits was decreased gradually with
increased in level of green gram flour and thickness was increased in proportion. The spread ratio of
biscuits was decreased significantly with increased the level of green gram flour. Protein content of
control biscuits was lower than green gram flour fortified biscuits decreased during storage and it was
higher at zero days The sensory analysis showed that the 50 per cent green gram dhal flour
incorporated biscuits up to 30.( R.N. SHUKLA, et al 2016)

14. The consumption of jackfruit has grown in recent years due to its reported health benefits. Jackfruit
and its pulp and seeds are rich sources of several high-value compounds with potential beneficial
physiological activities. The rich bioactive profile of jackfruit makes it a highly nutritious and
desirable fruit crop. Research has offered ample evidence that routine dietary supplementation with
jackfruit may protect against and even improve several disease conditions, including stomach ulcer
and cardiovascular disease; it may even help to prevent and arrest the development of certain
cancers .( Shrikant Baslingappa Swami et al,2012 )
G. Sylvester leaves have been found to cause hypoglycemia in laboratory animals and shown a use
in herbal medicine to treat diabetes mellitus in adults.(Ankit Saneja et al,2010
Legumes are added to bakery products to improve the nutritional quality. Legumes are rich in
proteins, dietary fiber, complex carbohydrates, resistant starch, vitamins and minerals. This
practice also improves the amino acid balance and increases the protein content of the bakery
products made from the blended flours.( JYOTSNA RAJIV et al, 2012)

15. Material required:-
 Millet flour
 Green gram flour
 Jackfruit flour
 Gurmar (Gymnema sylvestre) powder
 Edible vegetable oil
 Sugar(liquid glucose)
 Iodised salt
 Water
 Baking powder (as leavening agent)
 Milk solid(provide binding action)
 Added flavor

16. PLAN OF WORK

17. Millet ,green gram ,jackfruit flour and gurmar powder will be purchase from local market and e commerce site
Preparation of composite flour by keeping the green gram and gurmar powder percentage constant and by varying
amount of jackfruit flour at level 0,10,20,30,40 percent in millet flour
Vegetable oil, sugar are mixed together to obtain sweetened shortening cream.
Then slowly mixed dry flour is added to shortening cream with addition of water to preparedough. The dough was
prepared by manual kneading of all the dry and liquid ingredients to attain uniformity with desirable visco-elastic
characteristics.

18. Baking takes place in three successive stages in electric oven.
1. structural changes take place due to heating of dough.
2. greatest loss of moisture take place.
3. the color of biscuit changes to typical light brown color of finished biscuit.(Each lot requires 25-30
minutes at 160˚ C for baking)

19. METHODOLOGY
SENSORY EVALUATION:-
sensory characteristics such as color, texture, flavor, taste and overall acceptability evaluated using
(Amerine et al. 1973) score card method.
Judgments were made through rating products by panel member on a five-point Hedonic Scale with
corresponding descriptive terms ranging from 5 ‘like extremely’ to 1 ‘dislike extremely’.
Hardness is meaure using TPA.
PHYSICO CHEMICAL ANALYSIS :
 All the samples were subjected to chemical quality assessment.
 Moisture was determined byoven-drying method,
 Ash was determined by incineration method,
 Fat was determined by Soxhlet appratus method,
 Protein by Kjeldahl method and Crude fiber by AOAC – 1995 method.

20.  Biscuit diameter and weight were measured on four biscuits selected randomly from each batch. Three
measurements were made on each bis- cuit and mean values have been reported.
 Biscuit height (or thickness) was measured by stacking four biscuits on top of each other and the average
value determined.
 Biscuit flow or spread was calculated as the increase in volume of unbaked stamped-out dough after baking
the biscuits .
 Triplicate determinations were made.

21. COST ANALYSIS
The costs of the ingredients are very important factor besides other factors in determining thecost
of production. It is considered as basis for price fixation and determines the profit.
There will be total FIVE combinations. Each will be prepared in four replications
• T1=millet flour(%) +jackfruit flour(%)+greengram flour(%)
• T2= millet flour(95%) + jackfruit flour (0%)+ greengram flour(5%)
• T3= millet flour (85%)+ jackfruit flour (10%)++ greengram flour (5%)
• T4= millet flour(75%) + jackfruit flour(20%) + greengram flour(5%)
• T5= millet flour(65%) +jackfruit flour(30%)+greengram flour(5%)

22. THANK YOU