INTRODUCTION
Brownies are very popular cake because it tastes sweet and delicious. Brownies are
a kind of blackish-brown cake with a slightly hard texture because the development
of gluten is not required in the process of making brownies. Brownies are a kind of
solid textured chocolate cake made from wheat flour, eggs, fat, granulated sugar and
chocolate as the basic ingredients for making cakes with a mixture of those
ingredients, brownies are packed with high calorie value but low in food fiber. The
high calorie value and sugar content of brownies is the main concern from brownies
consumers. Consumption of high calorie and sugar-rich food could result in an
increased risk of metabolic syndrome such as diabetes mellitus and coronary heart
disease. Also, despite of the good taste, the nutritional content of brownies is still
considered.
Eleusine coracana, generally known as finger millet, is an annual herbaceous plant
that is widely cultivated as a cereal crop in the arid and semiarid regions of Africa
and Asia. It is also known as ragi in India and kodo in Nepal. The mountains of
Ethiopia and Uganda are home to finger millet.
Ragi is a most popular crop and is a major food source in the diet of the rural
population of Karnataka and other parts of south India. Millets are gluten-free and
highly nutritious with good nutraceutical properties.
Ragi contains a large proportion of calcium, total carbohydrates (65- 67%), with a
low glycemic index, protein, fat, fiber, and ash along with tannins (0.61%),
polyphenols, and trypsin inhibitory factors . (Pragya Singh et al. 2012) Ragi has well-
balanced amino acid composition and is considered as a good source of lysine,
cystine and methionine". Although this millet crop is one of the staple foods for a
larger segment of South Indian and African populace, its consumption is limited to
only in the form of flour-based products.
Bakery fields are blooming these days. There are very few bakery products in the
market which are available with millet as a major ingredient. According to the
consumer preference brownies are loved by all but they are not available with millet
as major ingredients. Considering the nutritional benefits of millet, under this study.
The project aims at formulating ragi Brownie, Considering the nutritive value and
health benefits of ragi. It is significant since not many Brownies include Millet as its
ingredients.
Soy protein refers to the protein that is found in soybeans that is often used to replace
animal proteins in an individual diet. The soybean is a legume that contains no
cholesterol and is low in saturated fat. Soybeans are the only vegetable food that
contains all eight essential amino acids. Soybeans are also a good source of fiber,
iron, calcium, zinc, and B vitamins.
Ragi was selected as the primary ingredient due to its high calcium content and low
glycemic index. Ragi flour replaced all-purpose flour in varying amounts, with
sensory evaluations conducted for each variation.
Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal
purposes and also as nutritional product. Flaxseed contains good amount of a-
Linolenic Acid (ALA), omega-3 fatty acid, protein, dietary fiber, lignan specifically
Secoisolariciresinol diglucoside (SDG).
Baking powders consist of a source of carbon dioxide, such as sodium hydrogen
carbonate or ammonium hydrogen carbonate, and an acidic substance such as
calcium hydrogen phosphate, potassium hydrogen tartrate (cream of tartar), or
sodium hydrogen phosphate. In the hot wet mixture, the acid releases bubbles of
carbon dioxide gas from the hydrogen carbonate, which make the mixture rise.
Cocoa powder contains high amounts of flavonoids, a class of plant and fungus
secondary metabolites, which are considered to have beneficial effects on human
health.
Curd is a natural and healing food which prevents from numerous enteric diseases.
It contains lactic acid bacteria and a perfect balance of proteins, carbohydrates, fats,
vitamins, minerals and water. Curd boosts the immune system and enhances stamina.
Objectives
1. To develop Fortified Ragi Brownie.
2. To study the important properties and benefits of ragi brownie.
3. To assess the sensory parameters of the developed product.
REVIEW OF LITERATURE
This chapter deals with brief review of the literature including general description,
nutritional properties, health benefits, nutritional value table of Ragi brownie.
BROWNIE
General Description of brownie
According to Lowney's (1907), brownies are from United States, Chicago and the
taste of brownies is very sweet, fluffy, and has a very soft texture. In Indonesia,
Brownies is generally made by steaming and baking with the oven.
Nutritional properties of brownie
There some nutrition contained in brownies. According to Fat Secret (2015),
brownies contain 129 calories, 4.68gr fat, 21.26gr carbohydrate, and 1.62gr protein.
The detail calories 32% fat, 64% carbohydrate, and 5% protein in brownies. In short,
brownies contain of carbohydrate, protein and fat that needed in human body.
Health Benefits of Brownie
Brownie is a mixture of those ingredients, is packed with high calorie value but low
in food fiber. The high calorie value and sugar content of brownies is the main
concern from brownies consumers.
Nutrient analysis of brownie
Product Total Energy Protein Fat Fibre Calcium Iron Folic
carbohydrate (g) (g) (g) (g) (g) (g) acid
(g) (g)
Brownie 21.2 406 1.6 4.6 4.6 196 5.1 38.1
FINGER MILLET
General description of finger millet
(Pradyuman Kumar 2014) Finger millet and its utilization in value added foods.
Finger millet (Eleusine coracana L.) ragi or mandua is one of the important millet
grown extensively in various regions of India and Africa. With regard to protein (6-
8%) and fat (1-2%) it is comparable to rice and with respect to mineral and
micronutrient contents it is superior to rice and wheat. Nutritionally, it has high
content of calcium (344 mg/100g), dietary fiber (15-20%) and phenolic compounds
(0.3-3%).
Nutritional properties of ragi
This minor millet contains important amino acids viz isoleucine, leucine, methionine
and phenyl alanine which are deficient in other starchy meals.
Health benefits of ragi
It is also known for several health benefits such as anti-diabetic, anti- tumerogenic,
atherosclerogenic effects, antioxidant, which are mainly attributed due to its
polyphenol and dietary fiber contents.
Nutritional value of ragi
Sr no Component Content
1 Carbohydrate 81.5%
2 Protein 9.8%
3 Crude fiber 4.3%
4 Mineral 2.7%
5 Iron 3-20%
BAKING POWDER
General description of baking powder
(Derek Williamson 2017). A mixture of powdered compounds added to dough or
cake mixture to make it rise in cooking. It is used as a substitute for yeast in bread-
making. Baking powders consist of a source of carbon dioxide, such as sodium
hydrogen carbonate or ammonium hydrogen carbonate, and an acidic substance such
as calcium hydrogen phosphate, potassium hydrogen tartrate (cream of tartar), or
sodium hydrogen phosphate. In the hot wet mixture, the acid releases bubbles of
carbon dioxide gas from the hydrogen carbonate, which make the mixture rise.
FLAX SEED POWDER
General description of flax seed powder
(Ashish Kumar 2016) Flaxseed is cultivated in many parts of world for fiber, oil as
well as for medicinal purposes and also as nutritional product. It is a native of Egypt
but also cultivated in India, Holland, Russia and Britannia mainly for the purpose of
its oil and fiber and is best adapted to fertile, fine textured, clay soils. Flax was valued
in Ancient and Early Modern times as both a food and medicine.
Composition of flax seed
Flaxseed is rich in fat, protein and dietary fibre. The composition of flaxseed can
vary with genetics, growing environment and method of seed processing. An
analysis of brown Canadian flaxseed averaged 41% fat, 20% protein, 28% total
dietary fibre, 7.7% moisture and 3.4% ash. The protein content of the seed decreases
as the oil content increases. It is well known that flax seeds are a source of high
content of polyunsaturated fatty acids.
Health benefits of Flax seed
Ground flaxseed is high in omega-3 fatty acids which have been shown to reduce
hypertension, cholesterol and triglyceride level. That flaxseed oil may be responsible
for preventing colon carcinogenesis in multiple intestinal neoplasia (Min) mice.
Flaxseed oil prevented colon tumor development in rats. Presence of ALA in breast
adipose tissue was inversely related to breast cancer risk
NUTRITIONAL COMPOSITION OF FLAXSEED
NUTRIENTS AMOUNT PER 100 G OF
FLAXSEED
Protein 20.3
Fat 37.1
Iron 2.7
Carbohydrates 28.9
Calcium 170.0
SOY POWDER
General description of soy protein
(Shriram Shaligram Sonawane 2018) Growing malnutrition and health problem in
India can be well tackled with supplementary diet containing soy proteins as soy
proteins are one of the best quality proteins offering many health benefits. Health
care profession across the globe considers the quality of soy protein equivalent to
that of other high-quality protein such as egg and milk.
Benefits of soy protein
Soy protein helps to prevent cancer, lowers cholesterol level, combat osteoporosis
and regulate menopause. Presence of bioactive components arginine and
isoflavones is responsible for the health benefit of soy protein. From food
fortification point of view, soy protein isolate is best among all the sources of soy
proteins. Biscuits are the ideal food vehicle for soy protein isolate fortification.
BIS specification for edible soy protein isolate
PARAMETER LIMIT
Moisture (% by mass) Max. 6.0
Max. 0.3
Fat (% by mass)
Protein (% by mass) Min. 86.0
Total ash (% by mass) Max. 7.0
Acid insoluble ash (% by Max. 0.3
mass)
Crude fiber (% by mass) Max. 0.8
JAGGERY POWDER
General description of Jaggery
(Dhruvin Patel 2020) Jaggery is a natural sweetener obtained by concentrating the
juices obtained sugarcane and/or palm trees. Jaggery can be used as a base for
number of sweet dishes in different countries because it has sweet winy fragrance
and delicious flavor which lies between brown sugar and molasses. It contains
nutrients like protein, vitamins and minerals like iron and copper. It is also used as
an energy food having therapeutic advantage so, it can be used for blood
purification, regular functioning of liver and keeping blood healthy.
Benefits of Jaggery
Jaggery is popularly known as ‘medicinal sugar’ it is being used in pharmaceutical
formulations and daily consumption Jaggery may associated with elevation in
human life span. Jaggery is rich in minerals and contains high amount of phenol.
The health benefits of Jaggery has been described by various authors in literature
viz. improves digestion, helps in cleansing the liver, relieves constipation, boosts
energy, purifies the blood, anti-toxic and anticarcinogenic properties, relives
tension, treatment of bronchial or lung infections and pre-menstrual syndrome,
anti-oxidant activity.
Nutrients in Jaggery
Particulars Quantity Particulars Quantity (mg)
minerals (mg) Vitamins
Calcium 40-100 Vitamin A 3.8
Magnesium 70-90 Vitamin D2 6.5
Potassium 10-56 Vitamin E 111.3
Phosphorus 20-90 Vitamin B2 0.06
Sodium 19-30 Vitamin B1 0.01
Iron 10-13 Vitamin C 7.000
Manganese 0.2-0.5 Vitamin B5 0.01
COCOA POWDER
General description of cocoa
(Umezuruike Chris 2013). Raw cocoa beans were used to produce cocoa powder
and chocolate samples. The processing steps include fermentation, drying,
roasting, milling, pressing and conching. The fermentation time varied from 1to
7days, represented as samples A, B, C, D, E, F and G respectively, in order to monitor
the influence on the moisture content and cocoa products quality. The
reconstition-characteristics, chemical composition and sensory quality of the cocoa
powder and chocolate samples were determined.
MATERIALS AND MEDHOD
The present research work on Development of sauce was carried out at Vidya
Pratishthan's College Baramati. This chapter deals with materials and methods for
development and Fortified Ragi Brownie.
Raw Materials
1. Finger Millet [RAGI]: (Main flour base, providing nutrition and texture.)
2. Soy powder: (Boosts protein content, enhancing nutritional value.)
3. Jaggery Powder: (Natural sweetener, adding sweetness and depth of flavor.)
4. Cocoa Powder: (Adds chocolate flavor and color to the brownie.)
5. Baking Powder: (A leavening agent for rising and texture.)
6. Flax Seed Powder: (Acts as an egg substitute, providing binding and
nutrition.)
7. Oil: (Provides moisture, richness, and helps achieve a moist and tender
texture in the brownie.)
8. Curd: (Adds moisture and helps in achieving a soft texture.)
9. Salt:(Enhances overall flavor and balances sweetness.)
Instrument:
Oven: Ovens are crucial in baking as they provide consistent heat for even
baking, ensuring that bread and pastries achieve the desired texture and
flavor. The type of oven used can also influence the final outcome of baked
goods.
Grinder: A grinder is used to break down solid materials into smaller
particles, enhancing surface area for various purposes like cooking or
processing raw materials in industries.
Muffle Furnace: A muffle furnace is used in bakery product testing to
precisely control and maintain high temperatures, ensuring accurate
assessments of baking properties, crust formation, and overall quality. It aids
in optimizing baking processes and achieving consistent product
characteristics.
Soxhlet Apparatus: It is a method for extracting fat from solid samples using
a continuous solvent cycle, more commonly applied in analytical chemistry.
Tray Dryer: Tray dryers are utilized in various industries to efficiently dry
materials or products by circulating hot air through stacked trays. This
method ensures uniform drying and is employed for items like
pharmaceuticals, chemicals, or certain food products with specific drying
requirements.
