Development of Bagels from Osmo-Convective Dried Cashew Apple Flour and its Quality Characteristics

Bakery products are an important part of a balanced diet and today, a wide variety of such products can be found on supermarket shelves. Bagels were prepared from dough’s containing refined wheat flour and osmo-convective dried cashew apple powder composite as C1 (95:05%), C2 (90:10%), C3 (85:15%), C4 (80:20%) and C5 (75:25%). And using various temperature, i.e., T1 (180 °), T2 (200 °) and T3 (220 °). Bagels prepared from osmo-convective dried cashew apple powder of the best treatment (90:05) (Refined wheat flour: cashew apple powder). baked at a temperature 180°C and baking time is 20 minutes. The quality parameters i.e., moisture content 28.04 % (db.) %, fat content 7.14 %, protein content 8.49 %, ash content 5.96 %, fiber content 6.45 %, carbohydrate 44.91 %, was found to be best. The bagels of treatment C1 i.e. 5% osmo-convective dried cashew apple powder obtained highest score in all sensory attributes. i.e., colour (8.200±0.13), flavour (8.133±0.16), Texture (8.200±0.21), Taste (8.200±0.18), and overall acceptability (8.133±0.13).