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“Efficacy of Water Chestnut (Trapa bispinosa) powder for development of functional Pudding with Honey as sweetening agent

KrishiKosh

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Title “Efficacy of Water Chestnut (Trapa bispinosa) powder for development of functional Pudding with Honey as sweetening agent
 
Creator SINGH, SHWETA
 
Subject null
 
Description Milk is an excellent raw material, which can be modified by several processes to yield a
variety of food products having specific functional properties. Pudding is specially a starch
based dessert, it a semisolid product of creamy consistency or soft spongy dessert. Pudding
consists of sugar, milk, and a thickening agent such as corn starch, gelatine, eggs, rice or Tapioca to
create a sweet, creamy dessert. Nutritionally, water chestnuts flour is a good source of
potassium and fibre. They are low in sodium, and fat is virtually non-existent. Calorie wise,
one cup of water chestnut slices contains about one hundred-thirty calories. Water Chestnuts
are high in carbohydrates. Trapa flour is eaten during fasting in India. So, the aim of the
present study was to utilize various nutritional phytochemicals present in underutilized Indian
Trapa fruit & also natural antioxidants in order to fully utilize the local fruits for expansion as
functional food which posses various health benefits.
The present research work was conducted with the objective to standardize the process for the
development of Pudding using Water Chestnut and Honey in various Proportions as well as
studying its sensory and Nutritional Properties. The experiment was replicated five times and
the data obtained during investigation was statistically analysed by using factorial design and
critical difference (C.D.) techniques.
Pudding prepared from different levels of Water Chestnut i.e. 20%, 30%, 40%, 50% indicated
as W1,W 2,W3,W4 and different levels of Honey i.e. 20% ,25%, 30%, 35% indicated as H1,
H2, H3, H4 respectively. Among the different Combination of Water Chestnut and Honey
treatment W1H3 was best in terms of overall acceptability, Flavour and Taste, Colour and
Flavour. On the basis of Chemical Analysis W4H1 has the highest Carbohydrate ,W4H4 has
highest Protein,W1H1 has highest Fat ,W1H4 has highest moisture content, W4H1 has highest
total solid and W4H4 has highest Ash content. In case of Antioxidant Activity W4H4 has the
highest Total Phenolic Content and DPPH free radical scavenging activity and W4H3,W4H4
has highest ferric reducing antioxidant power.
 
Date 2017-12-07T08:27:17Z
2017-12-07T08:27:17Z
2017
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/5810037177
 
Language en
 
Format application/pdf
 
Publisher WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES ALLAHABAD-211007, U.P (INDIA)