Bajra‐based functional <i>laddu</i> —Standardization, nutritional profiling, molecular characterization

Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz , T 0 ‐0:100, T 1 ‐25:75, T 2 ‐50:50, T 3 ‐75:25, and T 4 ‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which measured the degree of liking for various sensory attributes and overall product acceptability. The most acceptable trial (T 3 ‐75:25) was analyzed for nutritive value against control. Mean scores were found highest (9 ± 1.02) for overall acceptability at 75:25 ratios of bajra flour and gram flour. The acceptable supplemented bajra laddu contained higher percentage of protein (09.46 ± 0.12 g/100 g), fat (12.82 ± 0.41 g/100 g), ash (02.40 ± 1.35 g/100 g), fiber (04.46 ± 1.05 g/100 g), energy (448 ± 0.02 kcal/100 g), and moisture (05.79 ± 0.22 g/100 g). Significant improvement was also observed with respect to calcium (1506.99 ± 0.36 mg/100 g), phosphorus (1149.00 ± 0.54 mg/100 g), sodium (24.00 ± 1.02 mg/100 g), magnesium (219.00 ± 0.12 mg/100 g), iron (04.90 ± 0.21 mg/100 g), and zinc (09.00 ± 1.04 mg/100 g) content of bajra laddu . The texture quality of supplemented bajra laddu was also improved in terms of hardness, fracturabilty, and gumminess as compared to control. The number of yeasts and molds in control and test samples at 75 and 90 days of storage were 0.22 ± 0.32, 0.84 ± 063, 0.13 ± 0.21, and 0.26 ± 0.44, respectively. The fundamental vibrations through FTIR at wavelength 2924.79 and 2852.05 cm −1 indicate the presence of alkane with C–H (stretching). In conclusion, the study found that standardized bajra laddu products rich in calcium, phosphorus, magnesium, and protein, reduce the risk of osteoporosis, and provide potential antioxidant and nutritional benefits.