Record Details

Development of baked products using wheat-soybean flour blends and pomegranate peel powder

KrishiKosh

View Archive Info
 
 
Field Value
 
Title Development of baked products using wheat-soybean flour blends and pomegranate peel powder
 
Creator Tharshini, Ganeshan
 
Contributor Sangwan, Veenu
 
Subject Economic resources, Fruits, Layering, Objects, Self help, Selection, Genes, Sets, Planting, Genetic soil types
 
Description The present study delineates information pertaining to the nutritional evaluation of wheat variety (WH-1142), soybean flour and pomegranate peel powder and development, nutritional evaluation and study of shelf life of cake, bread, cookies and nankhatai prepared using wheat and soybean flour blends and pomegranate peel powder. The grain hardness and 1000 kernel weight of wheat variety (WH-1142) were 6.21 Kg/grain and 40.01g, respectively. Water absorption capacity and sedimentation value of wheat flour were 1.46 g/g and 36.46 ml, respectively. Wheat flour had 26.32 and 8.62 per cent of wet and dry gluten, respectively. Among wheat flour, soybean flour and pomegranate peel powder, soybean flour possessed maximum crude protein (39.90 per cent) and fat (20.48 per cent) while pomegranate peel powder had highest content of ash (5.17 per cent) and crude fibre (15.73 per cent). Fat content of pomegranate peel powder (3.76 per cent) was found to be higher than that of wheat flour (2.35 per cent). Total dietary fibre, insoluble fibre and soluble fibre contents of pomegranate peel powder were 30.98, 16.47 and 14.51 g/100g, respectively. Soybean
flour possessed highest total mineral content i.e. 126.67, 609.38, 10.09, 4.12 and 208.67 mg/100g of
calcium, phosphorus, iron, zinc and magnesium, respectively compared to wheat flour and pomegranate peel powder. In- vitro starch digestibility of wheat and soybean flours were 35.89 and 24.74 mg maltose released/g meal, respectively while in- vitro protein digestibility of wheat and soybean flours was 68.58 and 62.12 per cent, respectively. Anti-nutritional factors viz. phytic acid, polyphenols and trypsin inhibitor contents of wheat flour were 278.42 mg/100g, 357.67 mg/100g and 240.67 TIU/g while that of soybean flour were 1156.18 mg/100g, 518.95 mg/100g and 1722.67 TIU/g, respectively. Saponin content of soybean flour was 7.55 g/100g. Phytic acid and polyphenols contents of pomegranate peel powder were 834.85 and 854.85 mg/100g, respectively. Pomegranate peel powder contained 83.49 mg/100g vitamin C and 9.82 mg/100g β-carotene. Total antioxidant activity of pomegranate peel powder was 92.98 per cent. Value added baked products like cake, bread, cookies and nankhatai were prepared from wheat and soybean flour blends and pomegranate peel powder. Soybean flour ratio was kept constant (10 per cent) while wheat flour was substituted by pomegranate peel powder at 5, 7.5 and 10 per cent levels in cake, cookies and nankhatai and at 2, 4 and 6 per cent levels in bread, depending upon the organoleptic scores. The value added products
had significantly higher protein, crude fibre and mineral contents than control. The organoleptic scores for cookies and nankhatai declined gradually during storage period however cookies and nankhatai were found to be organoleptically acceptable up to 90 and 75 days, respectively. Fat acidity content of all the value added products and that of control increased during storage period. From the present study it is concluded that all the value added products developed from wheat and soybean flour blends and pomegranate peel powder were found to have better nutritive value than control.
 
Date 2016-10-24T15:15:05Z
2016-10-24T15:15:05Z
2016
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/81550
 
Language en
 
Format application/pdf
 
Publisher CCSHAU