Development and evaluation of traditional food products from high fibre food mix

Abstract

Obesity is one of the major risk factors for morbidity and mortality including type 2 diabetes, cardiovascular, osteoarthritis, malignant and metabolic diseases. Observational research studies consistently indicated that habitual increased intake of fiber rich foods is associated with lowering effect of body weight. Hence, the present study was undertaken to develop and evaluate the high fiber food mix and traditional products. The high fiber food mix was developed by using region specific ingredients. From the developed high fibre mix dosa, roti and mudde were prepared and evaluated for sensory evaluation. The developed mix contained protein, fat, carbohydrate, energy and dietary fibre of 15.80±0.32g, 2.60±0.12g, 60.75g, 320 kcal and 29.50±0.91g respectively. Dosa, roti and mudde products prepared from high fiber mix were found to be acceptable for their color, flavour and taste, texture with the overall acceptability scores of 7.1±0.93, 7.3±0.78 and 7.3±1.12 respectively.