Abstract

DEVELOPMENT OF TACOS SHEETS INCORPORATED WITH RAGI FLOUR (ELEUSINECORACANA), REFINED FLOUR (TRITICUM AESTIVUM) AND BEETROOT JUICE (BETA VULGARIS)

Ashutosh Kumar Singh*, Ankita Gautam, Ajit Kumar

ABSTRACT

Around the world, a large number of different types of flatbreads are made from blends of many cereals. Consumption is increasing because they use local grains and they are used as wraps for a wide variety of foods. The convenience and widespread production of wraps and related products will continue because they are finger foods as well as sophisticated foods. They are widely consumed because they are convenient and can be rapidly reheated and consumed. It is common to take tacos for lunch, breakfast, and dinner with other items. They vary from upscale products to simply wrapping of meat or vegetables in tacos or many other items. The developed Tacos were prepared to add refined flour, ragi flour and beetroot juice i.e., T0, T1, T2 and T3 the sensory score for overall acceptability of developed tacos of T0, T1, T2 and T3. Beetroot has an earthy flavor that many people do not like. By making Tacos incorporated with beetroot juice, that earthy flavor is notthat noticeable. Beetroot juice has nitrates that convert into nitric oxide in the blood. Nitric oxide helps widen and relax blood vessels, which results in lowering blood pressure. Ragiimproves digestion, helps in controlling diabetes, and aids in weight loss. It is rich source of iron, calcium, Vitamin D, and amino acid. Consumption of ragi helps in battling anemia and also anxiety and insomnia. Regular consumption of ragi can help reduce your risk of diabetes.

Keywords: Tacos, Refined flour, Ragi flour and Beetroot juice.