FGGCGD

PRESUBMISSION
ON
Development and Quality Assessments of Ready to Eat Dried Thin
Chapatti (Oat Khakhra)
Presented By
Ashutosh Kumar Sahu
M.Sc. Food Technology
I.D. No. 17MSFT023
2019
Advisor
Er. Anu Kumari
(Assistant Professor)
WARNER COLLEGE OF DAIRY TECHNOLOGY
SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND

SCIENCES
PRAYAGRAJ (U.P.) 211007
Introduction :
Khakhra is also referred as crispy chapatti or roti. It is a common Gujarati Indian bread or snack
item served during breakfast or snack time. It is simple to prepare and is made from whole wheat
flour adding other ingredients and spices. Khakhra is made in several varieties such as methi,
jeera, bajri and masala flavors. Having low moisture content than cakes and bread, Khakhra are
generally safer from microbiological spoilage and have long shelf-life (Wang et al., 2002).
Wheat flour is a powder made from the grinding of wheat used for human consumption. More
wheat flour is produced than any other flour. Wheat varieties are called "soft" or "weak" if gluten
content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or
bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic
toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and
thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour,
which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. As
human population continued to grow, there is a considerable worldwide interest in the utilization
of wheat based food products. Comparative analysis of several food products from wheat flour
for both human and animal feed is of greater concern (Anonymous, 2008).
Oats ranks around sixth in the world cereals production statistics following wheat, maize, rice,
barley and sorghum. They are good source of proteins, fiber and minerals. The amount of oats
used for human consumption has increased progressively, the fact health effects of oats benefits
mainly on the total dietary fiber and B- glucan content (Ahmad et al, 2014).
Oats are rich source of dietary fiber but more importantly, oats are high in fiber, specifically,
βglucan. Oatmeal is a tonic for general debility, treats anorexia, is good for convalescence and
fatigue, lowers blood cholesterol levels and helps to control hormonal activity. Oatmeal cuts the
risk of strokes and heart attacks from blocked arteries, stabilizes blood sugar and increases the
body’s ability to fight off infectious disease (Anwar, 2013).
Chickpea is considered the 5th valuable legume in terms of worldwide economical standpoint and
cheap source of legume protein which can be used as a substitute for animal protein (Pelletier,
1994; Ionescu et al., 2009). It is another legume, grown in tropical and subtropical areas, that
presents high potential as a functional ingredient for the food industry (Gamlath and
Ravindran, 2009).The chickpeas contain moderately high protein (17–22%), low fat (6.48%),
high available carbohydrate (50%) and crude fiber contents of 3.82% on dry basis (Saleh and
El-Adawy, 2006).
Nutritional Composition:
Wheat flour:
Protein% 13.19
Fat% 1.24
Crude fiber% 0.56
Ash% 0.68
Carbohydrates% 84.34
Iron ppm% 20
Copper% 21
Zinc% 20
Lead% 0.7
Composition of Bengal gram:
Moisture% 8.09
Ash% 3.1
Protein% 24.5
Fat% 6.1
Crude fibre% 1.3
Total carbohydrate% 58.21
Composition of Oats:
Energy(kacal) 379
protein% 11.6
fiber% 4.4
Carbohydrates% 67.8
Sodium% 7.0
Iron% 4.4
Magnesium% 101.3
fat% 9.0
Energy from fat(kcal) 81
Phosphorus% 0.53
JUSTIFICATION:
 Nowadays people are getting more conscious about their health. So they want products
which are value added because these type of products are high in their nutritional value in
addition to having health benefit. The present investigation in an attempt to formulated
high nutritional value of Khakhra with added health benefit by addition of wheat flour
and Bengal gram with oats. These include weight loss, lower blood sugar levels and a
reduced risk of heart disease. And incress growth good of good bacteria in tha digestive
track it may help lower blood pressure levels by increasing the production of nitric oxide.
This gas molecule helps dilate blood vessels and leads to better blood flow. These have
anti-inflammatory and anti-itching effects. Reduced LDL and total cholesterol levels. It
Reduced insulin response Increased feeling of fullness Increased growth of good bacteria
in the digestive tract. These are protein-rich supplement, it is considered a popular
alternative for animal or meat protein. Regular consumption of bengal gram helps in
reducing protein malnutrition. It also helps in lowering the cholesterol level in the
bloodstream. It good for diabetic patients as it has a low glycaemic index.
OBJECTIVE:
1) Preparation of oat Khakhra.

2) To study the rheological parameter of dough.
3) To assess the sensory evaluation, chemical and microbiological analysis of oat Khakhra.
4) To estimate the cost of production.

Review of literature:
Wang et al. (2002) reported that Khakhra is made in several varieties such as methi, jeera, bajri
and masala flavors. Having low moisture content than cakes and bread, Khakhra are generally
safer from microbiological spoilage and have long shelf-life.
Wheat flour:
Wheat varieties having higher levels of lipids gave chapaties with a softer texture (Arya and Parihar
1978). Leelavathi (1986) reported that height of puffed chapati and pliability can serve as simple indices
of chapati quality. Jain (2000) reported that chapaties made from fortified wheat flour with defatted soy
bean flour were acceptable but those made from rape seed and sunflower flours were unacceptable.
Bengal gram
Chickpea has been and is being consumed by humans since ancient times owing to its good nutritional
properties. Furthermore, chickpea is of interest as a functional food with potential beneficial effects on
human health. Although other publications have described the physicochemical and nutritional
characteristics of chickpea, there is limited information relating its nutritional components to health
benefits. It has been used for the preparation of various traditional foods such as an ingredient in bakery
products, imitation milk, infant food formulations and meat products. Wang et al. (2002) reported that the
fiber’s impact on dough stability and on bread volume is due to the hydroxyl groups of fiber that interact
with water through hydrogen bonding (Ravi and Suvendu, 2004). Chickpea proteins are considered
suitable source of dietary protein due to excellent balance of essential amino acid composition (Zhang et
al., 2007). Hefnawy et al. (2012) demonstrated that bread with 5% chickpea flour was found to be more
acceptable in sensory evaluation compared with flour wheat bread.
Rachwa-Rosiak et al. (2015) studied the polyunsaturated fatty acids composition of chickpea and they
reported that it contains 66% of the crude lipids are PUFA, mainly linoleic acid (51.2%); folic acid,
tocopherols, sterols, carotenoids (especially β-carotene), isoflavones are other bioactive compounds found
in balanced amounts in chickpea.
Oats
Oats had a deleterious effect when given to patients with celiac disease. The consumption of oats had no
adverse effect on adults with celiac disease (Kemppainen, 1995). It can use for the preparation of various
traditional foods such as an ingredient in bakery products, imitation milk, infant food formulations and
meat products (Ravi and Suvendu, 2004). It is another legume, grown in tropical and subtropical areas,
that presents high potential as a functional ingredient for the food industry (Gamlath and Ravindran,
2009). Wani et al, (2014) stated that oats contain protein, lipids, vitamins, etc. It is a functional
food along with this it also has some physiological benefits like hypoglycemic and
hypocholestrolemic effect, It also effect on reduction of cancer and hypertension.
.
Materials and methods:
Materials :
 Wheat flour was purchased from local market of Prayagraj.
 Oats was purchased from local market of Prayagraj.
 Bengal gram was purchased from local market of Prayagraj.
Plan of work:
TREATMENT COMBINATION
T0 -Control prepared from wheat flour and bengal gram (50:50)
T1–Experimental sample prepared from wheat flour, oats and Bengal gram (70:20:10)
T2–Experimental sample prepared from wheat flour, oats and Bengal gram flour (60:25:15)
T3–Experimental sample prepared from wheat flour, oats and Bengal gram (50:30:20)
Treatment Table
Treatments Wheat flour Oats Bengal gram
T0 50 0 50
T1 70 20 10
T2 60 25 15
T3 50 30 20
Flow chart
Wheat flour +Bengal gram+Oat
Sieving
Addition of Ingredients salt,(3%) ajwain,(1.5%) mangrayel,(1.5) turmeric(1.5%)
Addition of ghee (5%)
Proper Mixed flours
Addition of water (65)ml
After 30 mint Dough
Equal Size balls(21)gm
Rolling in round shape
Roasting on flat pan(slow flam)
Khakhra
EXPERIMENTAL
(T1) (T2) (T3)
(70:20:10) (60:25:15) (50:30:20)
(WF:O:BG) (WF:O:BG) (WF:O:BG)
Sieving
Addition of ingredients (salt,(3%) ajwain,(1.5%) mangrayel,(1.5%) turmeric(1.5%)
Addition of ghee (5%)
Proper Mixed flour
Addition of water(65g)
After 30 minet Dough
Equal Size balls(21g)
Rolling In round shape
Roasting On flat pan
Khakhra
Technical Program:
Rheological of dough
Physico-chemical Testing:
1) Determination of Moisture
2) Colour determination
2) Determination of Protein by (kjeldahl method).
3) Determination of Fat (ISI:2802,1964)
4) Determination of Ash content (ISI:10501,1983)
5) Determination of Carbohydrate (BSI:1981)
Microbial analysis:
 coli –form count.ISI:1947 part III(1972).
 Standard plate count. ISI1947 part III(1972).
Sensory evaluation:
Will be carried out using 9.0 point hedonic scale (Amerine et al.,1965).
1) Taste and flavour
2) Colour and appearance
3) Body & texture
4) Overall acceptability
Sensory analysis chart
Sample Flavor &Taste Colour & Body &Texture Ovarll
appearance acceptability
Comment ….. signature..
Score card:
9- Like extremely 4-Dislike slightly
8- Like very much 3-Dislike moderately
7- Like moderately 2-Dislike very much
6- Like Slightly 1-Dislike extremely
5- Neither like nor dislike
To Estimate cost of the final ingredient

They cost calculation of Khakhra will be estimated using the amount of ingredients used and
their price.
Statistical Analysis
The data will be analyzed using analysis of variance (ANOVA )at 5% laevl of significance and
critical difference (C.D) in WASP software and excel software .
Number of treatments :4
Number of replication :5
Total number of sample :20

Result And Discussion
In this study the development and quality evaluation of ready to eat Khakhra studied the present
investigation was undertaken to evaluate the effect of level of incorporation of whey and physic-
chemical and sensory attributes of the development result obtained for each parameter has been
discussed.
Physico-chemical testing
4.1.3. Fat content.
The data regarding fat percentage in Oats Khakhra of different treatment are
presented in table 4.1.3
Table 1. Fat percentage in Oats Khakhra
Replication Mean F-cal F-tab Result

Treatments
R1 R2 R3 R4 R5
T0 6.1 6.1 6.1 6.1 6.1 6.10 6.650 3.24 S
T1 6.3 6.3 6.3 6.3 6.3 6.30
T2 6.5 6.5 6.5 6.5 6.5 6.50
T3 6.6 6.6 6.6 6.6 6.6 6.60
ANOVA
FATANOVA
Sum of Squares Df Mean Square F Sig.
Between Groups .738 3 .246 6.650E30 .000
Within Groups .000 16 .000
Total .738 19
6.6
6.6 6.5
6.5
6.4 6.3
6.3
6.2 6.1
6.1
6
5.9
T0 T1 T2 T3
5.8
2. Protein contents.
The data regarding protein percentage in Oats Khakhra of different treatment are
presented in table.
Table 2. Protein percentage in Oats Khakhra.
Replication Mean F-cal F-tab Ruselt

Treatments
R1 R2 R3 R4 R5
T0 15.84 15.84 15.84 15.84 15.84 15.84 2.07 3.24 N.S.
T1 12.68 12.86 12.86 12.86 12.86 12.86
T2 12.81 12.81 12.81 12.81 12.81 12.81
T3 13.42 13.42 13.42 13.42 13.42 13.42
ANOVA
protein
Sum of Squares df Mean Square F Sig.
Between Groups 30.757 3 10.252 1.040E32 .000
Total 30.757 19
20.00% 15.84%
13.42% 12.81% 12.86%
15.00%
10.00%
5.00%
0.00%
1
T0 T1 T2 T3
3. Ash Content.
The data regarding Ash percentage in Oats Khakhra of different treatment are
presented.
Table 3. Ash percentage in Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 4.5 5 4 4.5 4.5 4.5000 1.337 3.24 N.S.
T1 4.5 4.92 4.5 4.5 4.5 4.2
T2 4.5 4 4.5 5 4 4.4000
T3 4 4 4.5 4.5 4 4.5
ANOVA For Ash
Between Groups .412 3 .137 1.337 .297
Within Groups 1.645 16 .103
Total 2.058 19
4.585221
675
4.6 4.5
4.5 4.4
4.4
4.3 4.2
4.2
4.1
4
T0 T1 T2 T3
1
4. Carbohydrate contents.
The data regarding carbohydrate percentage in Oats Khakhra of different

treatment are presented in table.
Table 4.1.1 Carbohydrate percentage in Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 69.22667 67.89333 68.29333 67.66 68.19333 68.2533 38.716 3.24 S
T1 71.19 71.39 71.09 70.65667 71.49 71.1633
T2 70.90667 71.57333 70.67333 70.54 71.24 70.9867
T3 73.94667 69.62056 70.08 69.71333 70.01333 70.0748
ANOVA
CARBOHYDRATE
Between Groups 26.631 3 8.877 38.716 .000
Total 30.299 19
71.16333 70.98666 70.16333

333 667 333
72
71
68.25333
70 333
69
68
67
66 T0 T1 T2 T3
1
Total Solids
The data regarding Total Solids percentage in Oats Khakhra of different treatment
are presented in table 4.
Table 4. Total Solids percentage in Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 95.66 94.83 94.23 94.10 94.63 94.69 .434 3.24 N.S.
T1 95.46 95.56 94.60 94.23 94.53 94.68
T2 94.76 94.93 94.53 94.90 94.60 94.74
T3 94.30 94.50 94.70 94.266 94.60 94.74
ANOVA
Totalsolid
Between Groups .217 3 .072 .434 .731
Total 2.877 19
94.746666
94.693333 67
94.8 33 94.68
94.7
94.6 94.473333
33
94.5
94.4
94.3
T0 T1 1 T2 T3
5. Moisture Content in oat Khakhra.
The data regarding moisture percentage in Oats Khakhra of different treatment are
presented in table
Table 5. Moisture percentage in Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 4.33 5.16 5.76 5.9 5.36 5.30 .434 3.24 N.S.
T1 5.7 5.5 5.3 5.73 5.4 5.52
T2 5.2 5.06 5.46 5.1 5.4 5.25
T3 4.53 5.43 5.4 5.76 5.4 5.32
ANOVA
Khakhra moisture
Between Groups .217 3 .072 .434 .731
Total 2.877 19
5.526666
5.6 667
5.5
5.306666
5.4 667 5.32
5.2533
5.3
5.2
5.1
T0 T1 T2 T3
1
. Dough Moisture Content.
The data regarding moisture percentage in Oats Khakhra Dough of different
treatment are presented in table
Table 5. Moisture percentage in Khakhra Dough.

Treatments
R1 R2 R3 R4 R5
T0 44.33 41.33 45.50 45.60 41.93 43.74 .575 3.24 N.S.
T1 41.40 43.13 42.80 44.57 43.45 43.07
T2 41.13 42.80 41.80 44.97 44.07 42.95
T3 43.00 41.90 41.27 43.53 42.97 42.53
ANOVA
DOUGH
MOISTURE
Between Groups 3.735 3 1.245 .575 .640
Within Groups 34.640 16 2.165
Total 38.375 19
43.74
44.00
43.50 43.07 42.95
43.00 42.53
42.50
42.00
41.50
1
T0 T1 T2 T3
Energy.
The data regarding Energy percentage in Oats Khakhra of different treatment are
presented in table
Table 5. Energy percentage in Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 395.1667 389.8333 391.4333 388.9 391.0333 391.2733 5.434 3.24 N.S.
T1 395.14 395.94 394.74 393.0067 396.34 395.0333
T2 393.5667 396.2333 392.6333 392.1 394.9 393.8867
T3 394.4267 389.1222 390.96 389.4933 390.9391 390.9391
ANOVA
Energy KCLGRAM
Between Groups 59.805 3 19.935 5.434 .009
Within Groups 58.696 16 3.669
Total 118.502 19
395.033333
3
396 393.88667
395
394 391.273333
3
393 390.9391
392
391
390
389
T0 T1 T2 T3
388
Dough Hardness.
The data regarding Dough Hardness score in Oats Khakhra sample of different
treatments are presented in table 4.2.2.
Table. Average score of Dough Hardness.
Replication Mean F-cal F-tab Resul

Treatments t
R1 R2 R3 R4 R5
T0 2914.7 3128.8 2886.3 3565.6 3045.3 3108.14 6.392 3.24 S
T1 2179.491 2524.952 2290.304 2565.621 2289.06 2369.875
T2 3282.473 2897.066 2345.908 2649.654 2530.632 2741.147
T3 2767.023 2260.083 2274.389 2708.221 2805.419 2563.027
ANOVA
Hardness
Between Groups 1479681.197 3 493227.066 6.392 .005
Within Groups 1234542.635 16 77158.915
Total 2714223.832 19
3108.14
3500 2741.14662563.027
3000 2369.8748
2500
2000
1500
1000
500
0
T0 T1 T2 T3
1
Adhesiveness .
The data regarding score Adhesiveness in Oats Khakhra Dough sample of
different treatments are presented in table 4.2.2.
Table. Average score of Adhesiveness of Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 -259.762 -248.492 -276.128 -310.187 -276.946 -274.303 26.50 3.24 S
T1 -174.004 -152.37 -194.155 -161.301 -142.714 -164.908
T2 -181.663 -195.539 -220.001 -194.924 -164.908 -199.792
T3 -279.36 -295.279 -234.397 -246.614 -232.898 -257.71
ANOVA
adhesivness
Between Groups 38722.399 3 12907.466 26.509 .000
Within Groups 7790.565 16 486.910
Total 46512.964 19
0
-50 1
-100
-150
-164.9082
-200 -199.7918
-250
-274.303 T0 T1 T2 T3 -257.7096
-300
Cohesiveness.
The data regarding Cohesiveness score in Oats Khakhra sample of different
treatments are presented in table.
Table. Average score of Cohesiveness of Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 0.191643 0.195981 0.182434 0.195585 0.179170 .188963 54.16 3.24 S
T1 0.217692 0.225655 0.205740 0.226777 0.229979 .221168
T2 0.234856 0.230090 0.240872 0.228286 0.246592 .236141
T3 0.252928 0.251524 0.279069 0.262754 0.273080 .263871
ANOVA
cohesivnesss
Between Groups .015 3 .005 54.166 .000
Total .016 19
0.188962675 0.236141118 0.263871125

0.221168338
0.3
0.2
0.1
0
1
T0 T1 T2 T3
Springiness.
The data regarding Springiness score in Oats Khakhra sample of different
Table. Average score of Springiness of Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 0.165834 0.161301 0.172518 0.175567 0.178248 .17069 8.004 3.24 S
T1 0.18557 0.180978 0.194243 .20000 0.179900 .18813
T2 0.187772 0.195575 0.198809 0.202758 0.197944 .19657
T3 0.226773 0.206511 0.208802 0.252928 0.229979 .22499
ANOVA
sprIngness
Between Groups .004 3 .001 8.004 .002
Total .006 19
0.224998
0.1881340.196571 736
0.25 0.170693 222 65
393
0.2
0.15
0.1
0.05
T0 T1 T2 T3
0
Gumminess.
The data regarding Gumminess score in Oats Khakhra sample of different
Table. Average score of Gumminess of Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 558.5819 613.1854 526.5593 697.3776 545.6264 588.2661 6.51 3.24 S
T1 717.938 568.4651 634.7115 711.5959 740.2687 674.495
T2 770.938 666.5859 565.0636 604.8789 572.2797 635.9492
T3 474.4578 569.7554 471.2071 501.7970 410.1212 485.4677
ANOVA
Gumminess
Between Groups 100172.978 3 33390.993 6.517 .004
Within Groups 81982.122 16 5123.883
Total 182155.100 19
588.2661 674.4949 635.9492

472 843 106 485.4677
700 014
600
500
400
300
200
100
0
T0 T1 T2 T3
1
Chewiness.
The data regarding Chewiness in Oats Khakhra sample of different treatments are
presented in table.
Table. Average score of Chewiness of Oats Khakhra.
Replication Mean F- F-tab Result

Treatments cal
R1 R2 R3 R4 R5
T0 92.63182 92.7756 90.84076 129.4033 81.51012 97.43232 .57 3.24 N.S.
T1 82.57376 94.9870 94.9870 94.20293 96.40217 95.97078
T2 99.35162 94.37184 69.56386 92.40027 86.08166 88.35385
T3 112.5043 84.9201 83.66747 99.81194 98.95008 90.36434
ANOVA
chewiness
Between Groups 285.003 3 95.001 .575 .640
Within Groups 2644.338 16 165.271
Total 2929.341 19
97.43231 95.97077
517 841
100 90.36433
88.35385
896
95 132
90
85
80
T0 T11 T2 T3
Coefficient of viscosity.
The data regarding coefficient of viscosity score in Oats Khakhra sample of
different treatments are presented in table.
Table. Average score of coefficient of viscosity of Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 14934.68 15498.12 16786.62 13171.92 10318.69 14141.89 8.843 3.24 S
T1 26562.16 39287.91 16362.61 19008.63 32851.35 26814.53
T2 15535.14 15579.20 11147.15 15413.29 12593.47 14053.65
T3 11127.25 14087.46 9454.204 12820.20 12387.39 11975.30
ANOVA
viscosity
Between Groups 6.908X10-8 3 2.303E8 8.843 .001
Within Groups 4.167X10-8 16 2.604E7
Total 1.107X10-9 19
26814.5
3453
30000 14141.8 14053.6
9189 4865 11975.3
20000 003
10000
0
T0 T1 T2 T3
1
Stress Relaxation Time.
The data regarding Stress Relaxation Time score in Oats Khakhra sample of
Table. Average score of Stress Relaxation Time of Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 0.190 0.265 0.290 0.275 0.255 0.255 9.988 3.24 S
T1 0.472 0.415 0.290 0.395 0.300 0.3744
T2 0.255 0.265 0.255 0.285 0.265 0.265
T3 0.205 0.245 0.245 0.245 0.220 0.232
ANOVA
stressrelaxtion
Between Groups .060 3 .020 9.988 .001
Total .092 19
0.3744
0.4
0.255 0.265 0.232
0.3
0.2
0.1
T0 T1 T2 T3
0
Modulus of elasticity:
The data regarding Modulus of elasticity score in Oats Khakhra sample of

Table. Average score of Modulus of elasticity of Oats Khakhra dough.

Treatments
R1 R2 R3 R4 R5
T0 6606.607 6831.832 6381.381 7207.207 6405.405 6686.486 1.812 3.24 N.S.
T1 11861.86 10360.36 5030.03 7432.432 6381.381 8213.213
T2 13738.74 17567.57 6606.607 3978.979 6156.156 9609.610
T3 5105.105 7432.432 5555.556 7657.658 6231.231 6396.396
ANOVA
Modulus of
Elasticity
Between Groups 1.443109 3 4.810E8 1.812 .186
Within Groups 4.248109 16 2.655E8
Total 5.691109 19
9609.609
8213.213 61
6686.486 213 6396.396
10000
486 396
5000
0
T0 T1 1 T2 T3
6. Colour.
The data regarding colour & appearance score in Oats Khakhra sample of different
Table 6. colour of Oats Khakhra.(Lightness)

Treatments
R1 R2 R3 R4 R5
T0 214.61 220.74 226.29 227.25 231.15 224.008 1.946 3.24 N.S.
T1 220.38 219.91 228.59 222.36 215.00 221.248
T2 233.33 231.51 210.8 237.33 223.95 227.384
T3 124.51 120.05 123.74 132.3 124.74 232.17
ANOVA
COLOURLIGHTNESS
Between Groups 331.849 3 110.616 1.946 .163
Within Groups 909.296 16 56.831
Total 1241.146 19
235 232.17
227.384
230
224.008
225 221.248
220
215
T0 T1 1 T2 T3
Colour a*

Treatments
R1 R2 R3 R4 R5
T0 136.35 132.00 128.4 128.48 125.11 130.068 1.435 3.24 N.S.
T1 130.99 132.16 126.9 130.33 130.93 130.262
T2 124.57 126.05 138.06 122.72 130.16 128.312
T3 124.51 120.64 123.74 132.2 124.74 125.166
ANOVA
COLOUR A*
Between Groups 83.525 3 27.842 1.435 .270
Within Groups 310.404 16 19.400
Total 393.928 19
132 130.068 130.262

130 128.312
128
125.166
126
124
122
T0 1T1 T2 T3
Coloure b*

Treatments
R1 R2 R3 R4 R5
T0 198.34 194.34 201.57 194.17 200.9 197.34 3.743 3.24 N.S.
T1 198.67 200.92 199.79 198.71 195.88 198.794
T2 194.93 186.96 198.58 190.16 190.98 192.322
T3 196.88 192.73 199.98 196.98 196.23 196.094
ANOVA
COLOUR B*
Between Groups 122.328 3 40.776 3.743 .033
Within Groups 174.310 16 10.894
Total 296.638 19
198.794
200 197.844
198 196.094
196
194 192.322
192
190
188
T0 T11 T2 T3
Crispness.
The data regarding Crispness score in Oats Khakhra sample of different
treatments are presented in table .
Table. Average score of Crispness of Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 4.405 4.325 4.46 5.11 4.185 4.4970 5.02 3.24 S
T1 4.48 5.43 5.135 5.295 4.395 4.9470
T2 4.595 5.79 5.64 4.785 4.745 5.1110
T3 6.00 6.295 6.3 4.535 4.605 5.7470
ANOVA
crispness
Between Groups 4.017 3 1.339 5.027 .012
Total 8.278 19
5.547
5.111 4.947
6 4.497
5
4
3
2
1
0 T0 T1 T2 T3
Thickness of row chapatti .
The data regarding Row Chapatti score in Oats Khakhra sample of different
Table. Average score of Thickness row chapatti of Oats Khakhra.

Replication
Treatments
R1 R2 R3 R4 R5
T0 0.43 0.53 0.45 0.47 0.59
T1 0.96 0.39 0.72 0.49 0.48
T2 0.56 0.43 0.75 0.51 0.71
T3 0.43 0.54 0.49 0.47 0.52

Thickness of baked Khakhra.
The data regarding Thickness of baked Khakhra score in Oats Khakhra sample of
different treatments are presented in table 4.2.2.
Table. Average score Thickness of baked Khakhra of Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 1.83 1.83 1.54 1.58 1.63 1.592 .757 3.24 S
T1 1.57 1.44 1.64 1.49 1.84 1.596
T2 1.83 1.63 1.74 1.58 1.64 1.684
T3 1.71 1.88 1.58 1.62 1.65 1.688
ANOVA
BAKEDTHIKNESS
Between Groups .042 3 .014 .757 .535
Total .341 19
1.684 1.688
1.7
1.65 1.596
1.592
1.6
1.55
1.5
T0 1
T1 T2 T3
Weight
Row Chapatti.
The data regarding Row Chapatti score in Oats Khakhra sample of different
Table. Average score of Row Chapatti of Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 13.245 13.354 13.164 12.672 13.723 13.231 .125 3.24 N.S.
T1 13.876 12.463 13.765 13.832 12.215 13.266
T2 13.632 13.226 12.534 13.933 13.683 13.401
T3 13.873 13.759 13.326 13.124 12.892 13.394
ANOVA
ROWCHPATTIWEIGHT
Between Groups .114 3 .038 .125 .944
Total 5.011 19
13.8 13.683
13.6 13.3948
13.4 13.2316 13.2666
13.2
13
T0 T11 T2 T3
Weight:
Baked Khakhra.
The data regarding Baked Khakhra score in Oats Khakhra sample of different
Table. Average score of Baked Khakhra of Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 9.121 9.451 9.624 8.967 9.514 9.335 1.614 3.24 N.S.
T1 9.641 9.715 8.104 9.241 9.641 9.342
T2 8.543 8.473 9.475 9.551 8.773 8.963
T3 9.321 9.814 9.912 9.872 8.951 4.5740
ANOVA
BAKEDKHAKHRAWEIGHT
Between Groups .958 3 .319 1.614 .226
Total 4.125 19
10 9.574
9.3354 9.3422
9.5
8.963
9
8.5
T0 T11 T2 T3
Body & texture.
The data regarding Body & texture score in Oats Khakhra sample of different
Table. Average score of Body and texture of Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 7.5 7 8 8.5 7.5 7.70 1.333 3.24 N.S.
T1 8 8 7.5 7.5 8.5 7.60
T2 7.5 7 7.5 8 8.5 7.60
T3 8.5 8 8 8.5 7.5 8.10
ANOVA
BODYTEXTURE
Between Groups .850 3 .283 1.333 .299
Total 4.250 19
8.1
8.2
8
7.7
7.8 7.6 7.6
7.6
7.4
7.2
T0 T1 1 T2 T3
4.2.3. Flavour & taste.
The data regarding flavour & Taste score in Oats Khakhra sample of different
Table 4.2.3. Average score of Flavour & taste of Oats Khakhra.

Treatments
R1 R2 R3 R4 R5
T0 8.2 8 8.6 8.6 8.5 8.44 4.439 3.24 N.S.
T1 8.2 7.5 8 7.5 8 8.18
T2 7.8 8 8.4 8.6 8.8 7.88
T3 7.4 7.6 8.6 7.5 8 7.66
ANOVA
FLAVOURTASTE
Between Groups 1.748 3 .583 4.439 .019
Total 3.848 19
8.44
8.5 8.18
7.88
8 7.66
7.5
7
T0 T1 1 T2 T3
4.2.4. Overall Acceptability.
The data regarding Overall acceptability score in Oats sample of different
ANOVA
Treatments
R1 R2 R3 R4 R5
T0 7.5 7.4 8.6 7.4 7.8 7.78 3.316 3.24 N.S.
T1 8.2 8.1 8.5 8.4 8.4 8.42
T2 7.7 8.7 8 8.4 8.4 8.28
T3 8.4 8.4 8.2 8.6 8.5 8.34
OVERALLACCEPTIBILITY
Between Groups 1.254 3 .418 3.316 .047
Total 3.270 19
8.6 8.42
8.34
8.28
8.4
8.2
8 7.78
7.8
7.6
7.4
T0 T1 1 T2 T3
Microbiological Analysis:
9. Standard plate count.
The data regarding SPC in Oats Khakhra sample of different treatments are
presented in table.
Table 9: Average of SPC (x103cfu/gm) in sample of Oats Khakhra.
Replication Treatments
T0 T1 T2 T3
R3 17 15 18 20
7. Yeast and mold count.

The data regarding Yeast and mould in Oats Khakhra sample of different
Table 7. Average of Yeast & Mold (x103cfu/gm) in sample of Oats Khakhra.
Replication Treatments
T0 T1 T2 T3
R3 18 20 19 22
4.3.3. Coliform count.
It is evident from the table 4.3.2 that the coliform test of Oats Khakhra
Table 8: Shows the result of coli form test of Oats Khakhra.
REPLICATION TREATMENTS
T0 T1 T2 T3
R3 Nil Nil Nil Nil

Result and Discussion
The data collected on different aspects were tabulated and analysed statistically using the method
of analysis of variance and critical difference technique. The significant and non-significant
differences were observed and have been analysed critically within and between the treatment
combinations.
The results obtained from the analysis are presented in this chapter under the following headings:
Table 4.1: Average data for different parameters of control and experimental oat Khakhra.
Parameter Treatment (Mean Value)
T0 T1 T2 T3
1. Physiochemical Analysis
Carbohydrate% 68.2533 71.1633 70.9867 70.0748
Protein% 15.84 12.81 12.86 13.42
Fat % 6.10 6.30 6.50 6.60
Ash% 4.5 4.5852 4.4 4.2
Total solid % 94.69 94.68 94.74 94.74
Moisture of 43.74 42.53 42.95 43.07

Khakhra Dough%
Moisture of Oat 5.30 5.52 5.25 5.32

Khakhra%
Energy(kcal/g) 391.2733 395.0333 393.8867 390.9391

Colour parameter
1. Lightness 224.008 221.248 227.384 232.17
2. a* 130.068 130.262 128.312 125.166
3. b* 197.34 198.794 192.322 196.094
4. BI
Crispiness (N) 4.4970 4.9470 5.1110 5.7470
Body & Texture 7.70 7.60 7.60 8.10
Flavour & taste 8.44 8.18 7.88 7.66

Weight baked 9.335 9.342 8.963 9.574
Khakhra
Weight of row 13.231 13.266 13.401 13.394
chapatti
Thickness of 1.592 1.596 1.684 1.688
baked Khakhra
Overall 7.78 8.42 8.28 8.34

acceptability
13.5 13.5 13.5 13.5
Diameter of oat
Khakhra
2. Microbiological Analysis
SPC(103cfu/gm.) 17 15 18 20
Yeast &Mould 18 20 19 22
count (cfu/gm)
Coli form count Nil Nil Nil Nil
4.Texture Profile Analysis of khakhara dough
Hardness (g) 3108.14 2369.875 2741.147 2563.027
Springiness .17069 .18813 .19657 .22499
Cohesiveness (g) .188963 .221168 .236141 .263871
Gumminess (g) 588.2661 674.4992 635.9492 485.4677
Chewiness 97.43232 95.97078 88.35385 90.36434
Adhesivness -274.303 -164.908 -199.792 -257.71

(g.sec)
Rheological properties of dough

Coefficient of 14141.89 26814.53 14053.65 11975.30
Viscosity
Stress Relaxation 0.255 0.3744 0.265 0.232

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PRESUBMISSION

M.Sc. Food Technology

I.D. No. 17MSFT023

WARNER COLLEGE OF DAIRY TECHNOLOGY

SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND

1) Preparation of oat Khakhra.

4) To estimate the cost of production.

Addition of Ingredients salt,(3%) ajwain,(1.5%) mangrayel,(1.5) turmeric(1.5%)

Addition of ghee (5%)

Proper Mixed flours

Addition of water (65)ml

After 30 mint Dough

Equal Size balls(21)gm

Rolling in round shape

Roasting on flat pan(slow flam)

(T1) (T2) (T3)

(70:20:10) (60:25:15) (50:30:20)

(WF:O:BG) (WF:O:BG) (WF:O:BG)

Addition of ingredients (salt,(3%) ajwain,(1.5%) mangrayel,(1.5%) turmeric(1.5%)

Addition of ghee (5%)

Proper Mixed flour

After 30 minet Dough

Equal Size balls(21g)

Rolling In round shape

Roasting On flat pan

2) Determination of Protein by (kjeldahl method).

3) Determination of Fat (ISI:2802,1964)

4) Determination of Ash content (ISI:10501,1983)

5) Determination of Carbohydrate (BSI:1981)

1) Taste and flavour

2) Colour and appearance

3) Body & texture

Comment ….. signature..

8- Like very much 3-Dislike moderately

7- Like moderately 2-Dislike very much

6- Like Slightly 1-Dislike extremely

5- Neither like nor dislike

To Estimate cost of the final ingredient

Total number of sample :20

4.1.3. Fat content.

Replication Mean F-cal F-tab Result

T0 6.1 6.1 6.1 6.1 6.1 6.10 6.650 3.24 S

T1 6.3 6.3 6.3 6.3 6.3 6.30

T2 6.5 6.5 6.5 6.5 6.5 6.50

T3 6.6 6.6 6.6 6.6 6.6 6.60

Sum of Squares Df Mean Square F Sig.

Between Groups .738 3 .246 6.650E30 .000

Within Groups .000 16 .000

Replication Mean F-cal F-tab Ruselt

T0 15.84 15.84 15.84 15.84 15.84 15.84 2.07 3.24 N.S.

T1 12.68 12.86 12.86 12.86 12.86 12.86

T2 12.81 12.81 12.81 12.81 12.81 12.81

T3 13.42 13.42 13.42 13.42 13.42 13.42

Sum of Squares df Mean Square F Sig.

Between Groups 30.757 3 10.252 1.040E32 .000

Within Groups .000 16 .000

Table 3. Ash percentage in Oats Khakhra.

Replication Mean F-cal F-tab Result

T0 4.5 5 4 4.5 4.5 4.5000 1.337 3.24 N.S.

T1 4.5 4.92 4.5 4.5 4.5 4.2

T2 4.5 4 4.5 5 4 4.4000

T3 4 4 4.5 4.5 4 4.5

ANOVA For Ash