Value added pizza base formulation with incorporation of millets, flaxseed and peanut

Abstract

Pizza is a popular baked product due to its easy preparation method and palatability. This particular dish is being favoured among youngsters in India. The current study was conducted to evaluate the proximate composition and acceptability of prepared pizza made with whole wheat flour, finger millet flour, little millet flour, flaxseed and peanut. Pizza base made from whole wheat flour (100%) only served as control. Other four formulations of pizza base were prepared by combining whole wheat flour (WWF), finger millet flour (FMF) and little millet flour (LMF) in different proportions such as (T1) 80:10:10, (T2) 70:15:15, (T3) 60:20:20 and (T4) 50:25:25, respectively. The amount of peanuts and flax seed remained constant for all the treatments except the control. All the treatments were subjected to organoleptic evaluation, proximate and mineral analysis by using standard analytical procedures. The products were evaluated for their organoleptic scores for colour, texture, flavour, taste and overall acceptability by using nine-point hedonic scale and significant difference was observed in organoleptic parameters of all the treatments. The T2 pizza base was observed to show highest scores for organoleptic parameters the developed product and possessed higher amount of protein, fat, fibre, calcium, phosphorous and iron as compared to the control one.