INCORPORATION OF BATHUA LEAVES (CHENOPODIUM ALBUM) AND GARDEN CRESS SEEDS FOR THE PREPARATION OF VALUEADDED BAKERY PRODUCTKUMARI MONA, GUPTA ALKA AND VERMA TRIPTIAbstract Bathua leaves and Garden cress seeds are incorporated with Bajra millets and Cinnamon herbs for the development of value-added food product and the acceptability of the prepared product. The product Pita bread was prepared by incorporating Bathua leaves powder, Garden cress seeds powder, Bajra flour, and Cinnamon powder served as treatments T1, T2, and T3 respectively, T0 without incorporation of dehydrated leaves, and coarse grains served as control. The organoleptic evaluation was carried out using the nine-point hedonic scale. Based on the findings, it was observed that T2 was found to be best with regard to color, texture, taste, and overall acceptability. The addition of prepared leaves and seed powder, as well as Bajra flour, led to an increase in the chemical composition of the T2 product. The Pita bread had a moisture content of 30.9%, an ash content of 1.26 g per 100 g, and a protein content of 17.6 g per 100 g. The fat content was 18.82 g per 100g, while the fiber content was 1.6 g per 100g. The product also contained 2.43/100g of iron and 26 mg/100g of calcium. The carbohydrate content in the product was 52.67 g per 100g, and the energy content was 450.12 kcal per 100 g. Additionally, the DPPH radical scavenging activity was found to be 76.7%. At the current cost of raw materials, the price of Pita Bread per 100 g of dry ingredients was T0 (control) at Rs. 7.79, while T1 was priced at Rs. 11.65. T2 was priced at Rs. 13.03, and T3 was priced at Rs. 14.31. Thus, it can be concluded that Bathua leaves, and Garden cress seeds can be incorporated in the preparation of different food products to improve their nutritional properties and sensory acceptability. |