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Nutritional and organoleptic evaluation of organic vegetables

KrishiKosh

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Title Nutritional and organoleptic evaluation of organic vegetables
 
Creator Pappachan T., Agey
 
Contributor Grover, Kiran
 
Subject Inorganic vegetables
organic vegetables
organoleptic evaluation
vegetable consumption
Food and Nutrition
Food Science and Technology
 
Description The study was conducted to analyse the physical, nutritional and organoleptic qualities of selected organic vegetables in comparison with inorganic vegetables. An assessment was also performed to evaluate the awareness about pesticide residues and knowledge about organic vegetables among rural and urban females. For survey, 120 rural and urban females were selected randomly from Ludhiana District. Four vegetables namely, cauliflower, tomato, brinjal and okra were selected for the study. Organic vegetables were procured from the farmer having organic certification (SGS) and inorganic were purchased from the local market of Ludhiana. The findings revealed that females from both rural and urban areas were aware about pesticide residues and the availability of organic vegetables. Washing, dipping in plain water/luke warm water was the most common measure adopted to reduce pesticide residues. More of the rural families (45%) grow vegetables for their own consumption as compared to urban families (16.6%). The vegetable consumption frequency score was found to be significantly (p≤ 0.01) higher among rural families. Physical characteristics and shelf life of inorganic vegetables were significantly better however, nutrients like carbohydrate, ash, sodium, iron and calcium of organically cultivated vegetables were significantly higher both on dry and fresh weight basis. Vitamin C, β-carotene and antioxidants like DPPH, superoxide radical scavenging potential and hydroxyl radical scavenging potential were also found higher in organic vegetables whereas, antinutritional factors like oxalates and tannins were found to be lower, depicting the health benefits of organic over inorganic vegetables. The organoleptic evaluation of organic vegetables showed significantly higher scores for taste however, nonsignificant difference was observed in the different preparations made from organic and inorganic vegetables except in the taste of organic tomato salad. The study recommended to increase the awareness regarding nutritional and health benefits of organic vegetables.
 
Date 2016-09-13T12:00:42Z
2016-09-13T12:00:42Z
2016
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/76487
 
Language en
 
Format application/pdf
 
Publisher Punjab Agricultural University, Ludhiana