Brownies is a baked confection which is most consumed by everyone, Guava is rich in vitamins and meanwhile, ragi is a good source of iron content. When these two ingredients are added to the brownies it can result in flavour-rich and nutrient brownies. The main aim of the study is to analyse the sensory analysis and nutrient content of the brownie when ragi flour and guava is incorporated. Guava is widely used for its sweet and fragrant pulp. Due to its low-calorie content, it became a popular way to add some sweetness to low-carb diets. In India, the anaemic population is high due lack of iron content and In this study physical, chemical and nutritional analysis for the already standardised brownie prepared ragi flour and guava pulp is assessed and presented in detail and the sensory aspects is also done for the same. The proximate analysis of the product was done for nutritional value ash, moisture, iron, and vitamin C. Guava has a high concentration of fibres and also has antioxidants like lycopene and vitamin C. Quality of the millet brownie in all aspects were good. It’s highly nutritious and very rich in fibre content. Through the assessment of the quality of brownies.
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