STUDY ON CORRELATION AMONG SENSORY, PHYSICAL AND NUTRITIONAL QUALITIES OF MULTI-GRAIN DALIA FORMULATED FROM CEREAL AND LEGUME GRAINS

GAJENDRA KUMAR RANA¹*, YOGENDRA SINGH², A.D. DUBEY³, M.A. KHAN^4
1Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwavidyalaya, Jabalpur 482004, MP, India
²Department of Plant Breeding and Genetics, Jawaharlal Nehru Krishi Vishwavidyalaya, Jabalpur 482004, MP, India
³Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwavidyalaya, Jabalpur 482004, MP, India
⁴Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwavidyalaya, Jabalpur 482004, MP, India
* Corresponding Author : rana93g@gmail.com

Received : 27-01-2016     Accepted : 02-02-2016     Published : 14-02-2016
Volume : 8     Issue : 4       Pages : 993 - 995
Int J Agr Sci 8.4 (2016):993-995

Keywords : Cereal and pulses, Standardization, Proximate analysis, Sensory study
Academic Editor : Dr Shivshanker Shukla, Dr Parvez Rajan, Mauro Amelio, Rajesh Aarwe
Conflict of Interest : None declared
Acknowledgements/Funding : None declared
Author Contribution : None declared

Dalia is an astonishing breakfast meal that is packed with minerals, vitamins, an amazing amount of protein, energy, carbohydrates and dietary fiber, due to the supplementation of oat and green gram. The present investigations on “Study on correlation among Sensory, physical and nutritional qualities of multi-grain Dalia formulated from a mixture of cereals and legumes, grains” were carried out in the department of Food Science and Technology, College of Agriculture, J.N.K.V.V., Jabalpur MP. The results revealed of correlation analysis that taste of multigrain Dalia had significant and positive correlation with majority studied traits. The highest positive correlation was observed between calcium and iron index. The significantly positive correlations were also observed between water absorption capacity (%) and phosphorus (%), taste and phosphorus (%), taste and ash (%), taste and overall acceptability, crude protein (%) and cooking time (minute) and others, whereas water absorption capacity (%) and carbohydrate (%), ash (%) and carbohydrate (%) and bulk density (g/ml) and water absorption capacity (%) was significant but these attributes showed negative relationship among themselves. In general, a significant positive correlation was observed between above mentioned qualitative parameters of multigrain Dalia. However, most of the parameters during the study were showed negative and non-significant correlation.