Nutritional Evaluation and Acceptability of Value Added Products Based on Composite Flour (pearl millet-sorghum-mung beanmarwa)
KrishiKosh
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Title |
Nutritional Evaluation and Acceptability of Value Added Products Based on Composite Flour (pearl millet-sorghum-mung beanmarwa)
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Creator |
Rana, Neha
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Contributor |
Dahiya, Saroj
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Subject |
flours, bakery products, millets, biological phenomena, vegetables, processed plant products, beans, sorghum, sugar, proteins
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Description |
The present study was conducted to develop value added products utilizing composite flour (pearl millet (WH-901-445) sorghum (HC-125) mung bean (MH-125) and marwa leaves) to evaluate the nutrient composition and acceptability of value-added products. The most acceptable and storable value added products were analyzed for shelf life study. Six types of composite flours were prepared from blanched pearl millet: sorghum: germinated mung bean in ratios of 80:10:10 (Type-I), 60:20:20 (Type-II) and 40:30:30 (Type-III) and with incorporation of marwa leaves’powder in ratios of 75:10:10:5 (Type-IV), 55:20:20:5 (Type-V) and 35:30:30:5 (Type-VI). The composite flours were utilized in development of value added products like traditional products viz-chapatti, parantha, ladoo, sev and matar, bakery products i.e. cake and biscuit, extruded product i.e. pasta. The physico-chemical and nutritional characteristics of composite flours were studied. Most acceptable value added products were studied for their nutritional composition and shelf life study. The results indicated that Type-I and Type-V composite flour had significantly higher values for sedimentation. Further, water absorption capacity was significantly higher for Type-II composite flour and marwa leaves’ powder supplemented composite flours Type-IV and Type-VI showed similar values. On the basis of nutritional evaluation, it was found that Type-III and Type-VI composite flours had highest content of protein, crude fiber, ash, total sugar, reducing sugar, non-reducing, total dietary fiber, soluble dietary fiber, calcium, In vitro protein and starch digestibility, total phenolic content and DPPH free radical scavenging activity. On the basis of organoleptic evaluation, it was found that Ladoo, sev, chapatti, matar, parantha, biscuit and pasta developed from Type III and Type VI composite flours were most acceptable products whereas cake in combination of Type II and Type V composite flours was most acceptable by the judges. Chapatti and parantha prepared from composite flours were in the category of ‘liked very much’ whereas other value added products fall in the category of ‘liked moderately’. Nutritional evaluation of all the value added products exhibited that marwa leaves’ powder supplemented composite flour Type-VI based products had significantly higher content of crude fiber, ash, total soluble sugar, total dietary fiber, soluble dietary fiber, insoluble dietary fiber, calcium, iron, total phenolic content and DPPH free radical scavenging activity as compared to unsupplemented and controls. Shelf life studies showed that storable value added products like ladoo, sev, matar, biscuit and pasta were organolepticly acceptable during the storage periods (0-60th day) and fell in the category of ‘liked moderately’ to ‘liked slightly’. Fat acidity content and peroxide value of stored products increased significantly from 0th day to 60th day. Products based on Type III composite flour contained significantly higher content of fat acidity and peroxide value. Supplementation of marwa leaves’ powder caused significant reduction of fat acidity and peroxide value in the all stored products during the storage period (0-60th day). All the value added products supplemented with marwa leaves’ powder were found to have better nutritive value and better shelf life as compared to unsupplemented ones. |
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Date |
2016-02-04T11:46:36Z
2016-02-04T11:46:36Z 2015 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/64154
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Language |
en
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Format |
application/pdf
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Publisher |
CCSHAU
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