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Green gram husk incorporated high fiber food products, their evaluation for sensory parameters and health benefits

KrishiKosh

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Title Green gram husk incorporated high fiber food products, their evaluation for sensory parameters and health benefits
 
Creator Bora, Preeti
 
Contributor Kulshrestha, Kalpana
 
Subject crossing over, planting, yields, developmental stages, additives, heterosis, sowing, grain, genes, genetics
 
Description Thesis-PhD
Dietary fiber is steadily gaining importance in human diet. Beneficial effects of dietary fiber have been attributed to its role in modifying some of the physiological activities in the body. Dietary fiber is generally considered as unavailable carbohydrate and used as mild laxative. It is also useful in the prevention and treatment of chronic diseases such as hypertension, coronary heart diseases, obesity, diabetes and certain cancers. Pulse husk is a major by-product of dal mills which is basically used as ruminant feed. Its nutritional significance in human diet is less known. So, in view of this, the present study was undertaken to evaluate green gram husk for its chemical and physicochemical characteristics along with the formulation of various recipes of staple and snack food item. The husk was incorporated in different traditional recipes in varying proportions (5-15 per cent) and the acceptability of different husk incorporated products was tested through sensory evaluation by score card method for different sensory qualities. The best selected products, one from each broad category (staple and snack food item) were evaluated for various nutritional parameters and glycemic index. For evaluating of the effect of green gram husk in alleviating the signs and symptoms of constipation, effect on total blood cholesterol, fasting blood sugar and body weight, experimental study on subjects was done. The nutritional analysis revealed that green gram husk contained 7.13 per cent moisture, 7.69 per cent crude protein, 2.17 per cent crude fat, 18.63 per cent crude fiber, 60.52 per cent available carbohydrate, 293kcal calorific value, 3.85 per cent total ash, 400mg calcium/100g, 356mg phosphorus/100g, 23.78mg iron/100g, 2.90mg zinc/100g, 0.9mg copper/100g, 2.28mg manganese/ 100g, 2.4mg niacin/100g, 53.71 per cent insoluble dietary fiber and 1.73 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.91 and 1.18mg/100g respectively with the in-vitro iron bioavailability as 1.95 per cent. Green gram husk contained 446.67mg tannin/100g, 50.25mg phytic acid/100g and 0.88mg oxalic acid/100g. The colour of husk was found to be pale olive, water absorption capacity was 475 per cent, density was 0.615g/ml and higher fraction was above 40 mesh sieve size. In the sensory evaluation of green gram husk incorporated food products, 15 per cent husk incorporated missi parantha and 12.5 per cent husk incorporated biscuit were found to be most acceptable among the two categories (staple and snack food item) respectively. The nutritional evaluation of both the products was done. 15 per cent husk incorporated missi parantha contained 17.5 per cent moisture, 15.31 per cent crude protein, 8.88 per cent crude fat, 4.0 per cent crude fiber, 51.7 per cent available carbohydrate, 347.96kcal calorific value, 2.61 per cent total ash, 146.66mg calcium/100g, 436.66mg phosphorus/100g, 41.14mg iron/100g, 3.35mg zinc/100g, 0.47mg copper/100g, 2.88mg manganese/ 100g, 3.89mg niacin/100g, 18.18 per cent insoluble dietary fiber and 2.65 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.91 and 1.18mg/100g respectively with the in-vitro iron bioavailability as 1.37 per cent. 12.5 per cent husk incorporated biscuit contained 9.53 per cent moisture, 10.79 per cent crude protein, 18.3 per cent crude fat, 1.35 per cent crude fiber, 59.07 per cent available carbohydrate, 442.61kcal calorific value, 1.13 per cent total ash, 113.33mg calcium/100g, 166.66mg phosphorus/100g, 23.76mg iron/100g, 1.24mg zinc/100g, 6.28mg copper/100g, 1.35mg manganese/ 100g, 3.63mg niacin/100g, 13.10 per cent insoluble dietary fiber and 1.88 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.47 and 1.46mg/100g respectively with the in-vitro iron bioavailability as 1.17 per cent. The GI of fiber rich parantha and biscuit was found to be lower i.e. 32.54 and 46.26 respectively in comparison to control parantha and biscuit as 40.41 and 68.70 suggesting their suitability in diabetic diet. In the experimental study, ten experimental subjects suffering from constipation were provided with fiber rich pre mix (15 per cent green gram husk incorporated with wheat flour) regularly for 45 days and improvement in signs and symptoms was recorded through post survey proforma every 7th day from the day of start of study which showed a significant effect in the alleviation of signs and symptoms of constipation. A significant decrease in mean total blood cholesterol level of subjects was seen after a period of 45 days. Mean body weight and fasting blood glucose level of the subjects were decreased in 45 days although the decrease was non-significant.
 
Date 2016-09-15T10:32:41Z
2016-09-15T10:32:41Z
2009-03
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/76806
 
Language en
 
Format application/msword
 
Publisher G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)