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Nutritional evaluation of snap peas and their utilization for product development

KrishiKosh

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Title Nutritional evaluation of snap peas and their utilization for product development
 
Creator Choudhary, Vandana
 
Contributor Jood, Sudesh
 
Subject Peas, Drying, Dryers, Acidity, Sugar, Biological phenomena, Productivity, irrigation, reducing sugars, Iron
 
Description The present investigation was conducted to study physico-chemical, nutrient composition and
utilization of fresh and dehydrated snap peas [Pisum sativum L. (Macrocarpon group)] for product
development. Dehydration was done by four methods i.e. solar, hot air, vacuum and microwave drying.
Fresh snap pea pod had 2.56 g weight, 89.8 mm length, 19.3 mm breadth and took 14.66 min. for
cooking. Snap peas contained 83.4 per cent moisture, 35.21 mg/100 g vitamin C and 76.67 μg/100 g β
– carotene on fresh weight basis. Three types of product namely dry vegetable, pakoras and soup
prepared using fresh snap peas were found organoleptically acceptable. Dry vegetable and pakoras
were found in the category of ‘liked very much’ and soup was in the category of ‘liked moderately’.
Moisture and crude protein contents in all the four types of dehydrated snap peas were found
non-significant whereas fat and ash contents were found higher in vacuum and microwave dried snap
peas, respectively. Starch, total soluble, reducing and non-reducing sugar contents were significantly
higher in vacuum dried snap peas. Total Ca, Zn, Mg and P contents were found higher in vacuum and
solar drier snap peas whereas Fe was observed non-significant in all the four types of dehydrated snap
peas. Available minerals (Ca, Fe and Zn) were found higher in vacuum and solar drier snap peas.
Anti-nutrients like phytic acid found significantly higher in solar dried snap peas whereas polyphenol
and oxalic acid were found non-significant. Insoluble, soluble and total dietary fibre also observed
higher in vacuum and solar dried snap peas. Dry vegetable, pakoras and instant soup were prepared
using four types of dehydrated snap peas and organoleptically evaluated. Mean scores of all sensory
attributes of dry vegetable and pakoras were found in the category of ‘liked moderately’ whereas
instant soup found in the category of ‘neither liked nor disliked’. Moisture, crude protein, crude fat and
ash contents of dry vegetable and pakoras prepared using dehydrated snap peas were found
non-significant. Starch and reducing sugar were also found non-significant but total soluble sugar were
significantly higher in dry vegetable and pakoras prepared from vacuum dried snap peas whereas in
case of dry vegetable non-reducing sugars significantly higher in vacuum dried snap peas and
non-significant in pakoras. Total mineral contents of Ca, Fe, Zn and P in dry vegetable and pakoras
prepared from dehydrated snap peas were observed higher in vacuum and solar dried snap peas whereas
Mg was found non-significant. Per cent availability of Ca and Fe was found higher in solar dried and Zn
was found higher in dry vegetable and pakoras prepared using vacuum dried snap peas. Anti-nutrient
(phytic acid, polyphenol and oxalic acid) of dry vegetable and pakoras were found non-significant
whereas insoluble, soluble and total dietary fibre were observed significantly higher in dry vegetable
 
Date 2016-11-08T15:16:46Z
2016-11-08T15:16:46Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/84500
 
Language en
 
Format application/pdf