Organoleptic properties of developed multigrain flour mix - a functional food

Background: Functional foods are foods that provide additional physiological or health promoting benefits beyond the functions of nutrients contained in foods4. Functional food is a balanced formulated product created to deliver all the nutrients in per ordained proportions. Objectives: to develop multigrain flour blends using very strong functional ingredients and to assess its desirable rate of supplementation in common breakfast recipe i.e. chapatti. Methodology: Three very strong functional ingredients soybean, oats and Psyllium husk were selected to develop the fourflour blends, these blends mixed with wheat flour to prepare chapattiand sensory evaluation was conducted,. Most accepted flour blend was further tested using sensory technique to find out desirable range of supplementation. Result: After first evaluation variation 1 was selected as most acceptable product when compare to basic as evident from ANOVA at 5% level of significance. Variation 1 was further mixed in wheat flour in different ratios to find out desirable range of supplementation, in the second sensory evaluation chapatti made of variation 1 and wheat flour 70:30 ratio was found to be comparable with basic. No statistical difference was observed at 5% level of significance as evident from ANOVA. Conclusion: Results indicated that the development of value added products using functional ingredients may benefit consumers who are looking for healthy food alternatives.