International Journal of Horticulture and Food Science
2022, Vol. 4, Issue 2, Part C
Uses of multigrain for functional ice cream cone
Urjita Patil and Sury Pratap Singh
A study was conducted to understand the acceptance of blended healthy gluten-free high protein flour; we aimed to standardize an innovative, preservative-free, simple, and nutritional that is cost-effective. Grains are a staple and major part of the human diet. Multigrain products are made by combining more than two grains. They give more nutrients. They give more than regular single grain consumption and fulfill deficiencies of nutrients of other grains. The study explored Whole wheat flour, Millet, Oats, Quinoa and Amaranth. Without whole wheat flour develop an ice cream cone. Processing of grains may lead to the destruction of nutrients from grain therefore different types of grain are mixed to make multigrain food products. Bioactive compounds are fatty acids, minerals, vitamins, prebiotics, probiotics, dietary fiber, carotenoids, enzymes, antioxidants, and phytochemicals. These bioactive compounds help in the prevention of various chronic diseases as well as keep your body healthy. In this review, I discuss multigrain product and their nutrition, the product designed was multigrain flour, the effect of processing on grains and their health benefits. The study explored multigrain flour to develop an ice cream cone. The product was developed under laboratory conditions, standard steps were followed to develop the product. The Evaluation was performed on sensory attributes like Appearance, color, taste, texture, aroma, and overall acceptability of the product. In the preparation of ice-cream cones yield %, baking time, and ice cream holding time were investigated. Microbial analysis was carried out for validation of its shelf life. Our other vital focus was on the packaging and nutritional labeling.