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Subject: Food and Nutrition × Author: Bhavna × End date: 2023 × Start date: 2020 ×
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    ThesisItemOpen Access
    Development and evaluation of iron-fortified food products utilizing Kufri Neelkanth potato
    (CCSHAU, Hisar, 2023-06) Bhavna; Sindhu, Sangeeta C.
    This study was undertaken to analyse the nutritional composition of Kufri Bahar and Kufri Neelkanth potato and develop iron-fortified food products utilizing both potato varieties. Potatoes were washed, sliced and dried by using tray drier for 12 hours. Proximate composition, minerals, carbohydrate profile, in vitro starch and protein digestibility, and antioxidant profile were analysed in Kufri Bahar and Kufri Neelkanth. Four types of iron-fortified meal items (Aaloo Gobhi vegetable, Aaloo Matar vegetable, Aaloo Parantha and Aaloo Halwa) and six types of iron-fortified snack items (French Fries, Potato Cutlets, Potato Tikki, Potato Sev, Potato Chips and Potato Laccha) were prepared by utilizing both potato varieties were subjected to sensory evaluation by a panel of thirty un-trained judges followed by nutritional evaluation of developed products. Data was statistically analysed using SAS and OPSTAT software Kufri Bahar potato contained 78.04, 4.07, 0.61, 2.05, 0.68 and 16.75, respectively while Kufri Neelkanth potato contained 80.82, 3.85, 0.67, 2.49, 0.97 and 14.97 per cent of moisture, crude protein, crude fat, crude fibre, ash and total carbohydrates. Total sugar, reducing sugar, starch and resistant starch was found to be 4.28, 2.31, 77.67 and 0.97 g/100 g, respectively in Kufri Bahar potato while it was found to be 3.74, 2.08, 71.2 and 1.01 g/100 g, respectively in Kufri Neelkanth potato. Kufri Bahar and Kufri Neelkanth potato contained 320.4 mg TE/100 g, 51.77 mg TE/100 g, 74.74 mg AAE/100 g, 298 mg GAE/100 g and 93.19 mg CE/100 g, respectively and 695.9 mg TE/100 g, 67.11 mg TE/100 g, 116.96 mg AAE/100 g, 416 mg GAE/100 g and 176.12 mg CE/100 g, respectively of DPPH, FRAP, ABTS activity, total phenol and flavonoid content, respectively. All the iron-fortified products developed utilizing Kufri Neelkanth potato variety had significantly higher (p≤0.05) antioxidant and fiber content as compared to Kufri Bahar potato. Iron fortification can be successfully done to develop iron-fortified meal and snack items without affecting the sensory acceptability, though all products were found highly acceptable and the iron content of developed products ranged in between 1.28 to 5.54 mg/100 g.