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20161
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Subject: Foods and Nutrition × Author: Akanksha Singh × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Utilization of amaranth seeds for development of products
    (CCSHAU, 2016) Akanksha Singh; Punia, Darshan
    The present investigation was carried out to analyze the physic-chemical properties and nutritional composition of maranth and their utilization for product development. The products prepared using amaranth included chapatti, porridge, ladoo, sev and kheer. The developed products were evaluated for sensory and nutritional parameters.The results on physico-chemical properties of amaranth revealed that bulk density of amaranth was 6.06g/ml, water absorption capacity 9.40 ml/g and fat absorption capacity 58.16%. Swelling capacity of amaranth was 2.54 ml/g.The results of proximate composition revealed that Amaranth had moisture 10.33%. 14.29% protein, 5.80% fat, 2.84% ash and 4.91% crude fibre. Albumin, globulin, prolamin and glutelin fractions of amaranth were 9.82, 9.50, 1.42 and 1.28 per cent, respectively. The total, soluble and insoluble dietary fibre content of amaranth was 27.34, 9.40 and 17.95%, respectively. Calcium, zinc, iron and potassium contents were 272.03 mg/100g, 5.81 mg/100g, 13.76 mg/100g and 329.87 mg/100g, respectively. Five products namely chapatti, porridge, ladoo, sev and kheer were prepared using amaranth and were evaluated organoleptically using nine point Hedonic scale by a panel of ten judges. Mean scores of organoleptic parameters indicated that all the products were acceptable in terms of their colour, appearance, aroma, texture and taste. Overall acceptability scores of the five products revealed that chapatti, salty porridge, sev, ladoo and kheer were “liked moderately” and sweet porridge was „liked very much‟ by the judges. Sensory evaluation of products showed that amaranth could be incorporated up to 60% in chapatti and 40% in ladoo, 50% in porridge and sev and 100% in kheer. Results of the study on Proximate composition of products showed that after incorporation of different levels of amaranth in chapatti, porridge and kheer, the content of crude protein, fat, and crude fibre increased significantly. It was observed that addition of 20% amaranth flour to wheat flour (Type I chapatti) did not bring any change in its ash content, whereas addition of 40% (Type II) and 60% (Type III) amaranth flour significantly increased ash content from 1.58 (control chapatti) to 1.75 and 1.81%, respectively. With the increase in the level of amaranth in porridge and kheer, ash content increased significantly. The results of the study indicated that with the increase in incorporation level of amaranth flour in various products the amount of total dietary fibre, insoluble and soluble dietary fibre increased significantly. In the present study, the mineral determinations revealed the presence of good amount of essential minerals like calcium, zinc, iron and potassium in the formulated products. It was found that all minerals studied increased to a significant extent after incorporation of amaranth flour to various products.