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Theses

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2003 - 200912010 - 20181
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Subject: Food and Nutrition × Author: Manisha × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Nutritional evaluation of products prepared from wheat and dried water chestnut composite flour
    (CCSHAU, 2018) Manisha; Punia, Darshan
    The present investigation was carried out to study the nutrient composition of wheat and dried water chestnut composite flour, development of products using composite flour and their sensory and nutritional evaluation and studying the shelf life of the developed products. Four types of composite flours were prepared with using wheat and water chestnut in ratios; 80:20, 60:40, 40:60 and 20:80. Six products namely, chapati, halwa, ladoo, nankhatai, biscuits and cake were prepared using all types of composite flour in which chapati, halwa, nankhatai and biscuits developed from type I composite flour were most acceptable and ladoo prepared from type III composite flour and cake from type II composite flour were most acceptable. These acceptable products were evaluated in terms of sensory and nutritional parameters. The results of proximate composition revealed that water chestnut flour contained 9.36 % moisture, 8.03% crude protein, 2.33% crude fat and 76.55 % total carbohydrates. Calcium content of water chestnut flour was 34.29 mg/100g. Total phenols, flavonoids and antioxidant activity (DPPH) of water chestnut flour were 7.13 mg GAE/100g, 1.63 mg RE/100g and 2.62 mg TE/100g, respectively. The value added products were evaluated organoleptically using nine point Hedonic scale by a panel of ten judges. Mean scores of organoleptic evaluation indicated that all the products were acceptable in terms of their color, appearance, aroma, texture and taste. Overall acceptability scores of the all products revealed that all products were in the category of “liked slightly” to “liked very much” by the judges. Sensory evaluation of products showed that water chestnut flour could be incorporated up to 60% level in ladoo, 40% level in cake and 20% level in chapati, halwa, nankhatai and biscuits. Further nutritional evaluation of products revealed that with the incorporation of water chestnut flour in wheat flour, the content of total sugars, starch, total carbohydrates, calcium, total phenols, total flavonoids and antioxidant activity (DPPH) were increased significantly whereas crude protein,crude fat, crude fibre, iron, zinc, potassium and magnesium content were found to be decreased significantly. Shelf life study of most acceptable and storable products (nankhatai, ladoo and biscuits) was done. There were no significant differences were observed in the overall acceptability of the storage of products. It could be concluded that water chestnut flour can be incorporated in development of products.
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    ThesisItemOpen Access
    Assessment of Nutritional Status of Preschool Children of Jind District (Haryana)
    (I.C College Of Home Science Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Manisha; Punia, Darshan