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Development and evaluation of burfi prepared from coriander (coriandrum sativum) and buckwheat (fagopyrum esculentum)

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Title Development and evaluation of burfi prepared from coriander (coriandrum sativum) and buckwheat (fagopyrum esculentum)
 
Creator Kakkar, Monika
 
Contributor Rekha
 
Subject Burfi, Coriander, Buckwheat, Antioxidant activity, Functional properties, Sensory analysis, Vacuum, Polystyrene, Free fatty acids, Peroxide value, Storage
 
Description The present thesis entitled “Development and evaluation of Burfi prepared from coriander
(Coriandrum sativum) and buckwheat (Fagopyrum esculentum)” was carried out with the objectives to
standardize appropriate combination of coriander and buckwheat for preparation of Burfi. Whole coriander
powder had higher crude fiber and mineral content, whereas lower protein as compared to coriander powder
(425μm). Buckwheat dough absorbed fat (22.20%), so protein and minerals decreased on frying.
Antioxidant activity of coriander powder (425μm) was found to be higher than whole coriander powder i.e.,
64.50 and 66.42% whereas in buckwheat flour it decreased from 74.80 to 68.47% DPPH scavenging activity
respectively on frying. Buckwheat flour (300μm) had water and oil absorption index as 2.52g/g and
1.98g/g, water and flour solubility as 6.05g/100g and 3.31g/100g respectively, and least gelation
concentration of 16 per cent. Pasting properties of buckwheat flour depicts that peak, trough, breakdown,
final and set back viscosity of buckwheat flour was 3461, 3389, 72, 6653 and 3271 cP, pasting and
gelatinization temperature were 71.51°C and 91.07°C respectively, whereas peak time was 6.36 min. Best
acceptable Burfi i.e., coriander:buckwheat (60:40), along with Coriander (100:0), and buckwheat
(0:100) Burfi were assessed for chemical parameters. Highest moisture, protein, crude fiber, ash and
minerals were found in coriander (100:0) whereas highest fat and energy were in buckwheat (0:100) Burfi.
Coriander:buckwheat (60:40) Burfi was had 13.53% moisture, 8.60%, protein, 12.69%, crude fat, 14.39%
crude fiber, 1.11% ash, 401Kcal energy, 5.75mg/100g iron, 384mg/100g phosphorus and 213mg/100g
potassium. Burfis were prepared with and without the addition of BHA (0.02% of fat) and packed in
polystyrene boxes with and without vacuum were assessed at 15 days interval stored at room temperature.
Total plate count (TPC) , non-enzymatic browning, free fatty acids (FFA) and peroxide value (PV) increased
significantly, while moisture content, water activity and sensory characteristics of Burfi decreased
significantly during three month storage. Increased in TPC, PV and FFA did not contribute to off flavor and
taste perceived by sensory panel except in the buckwheat Burfi prepared without BHA in polystyrene boxes,
where visible microbial growth was there on surface after 45 days. Microbial count of all other Burfis was
within the limit as specified by standards (BIS, 1989). Vacuum packaging of Burfi showed better results in
retaining the product quality as compared to polystyrene. Cost of coriander and buckwheat Burfis ranged
from `78-82/kg. Coriander and buckwheat and their blend (60:40) can be successfully processed to prepare
Burfi, packaged in polystyrene, with and without vacuum had shelf life of three months.
 
Date 2016-10-25T12:04:11Z
2016-10-25T12:04:11Z
2016
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/81773
 
Language en
 
Format application/pdf
 
Publisher CCSHAU