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Subject: Food and Nutrition × Author: Priyanka × End date: 2023 × Start date: 2020 × Type: Thesis ×
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    ThesisItemOpen Access
    Development and Evaluation of Value Added Products incorporating Khejri (Prosopis cineraria) Pod Powder
    (CCSHAU,HiSAR, 2021-07) Priyanka; Sindhu, Sangeeta C
    The present investigation was carried out to study the nutrient composition of Prosopis cineraria pod powder, development of products using Prosopis pod powder, their sensory and nutritional evaluation and studying the shelf life of the developed products. Ripe pods of Prosopis cineraria were subjected to oven drying and made into powder. Prosopis pod powder was analyzed for physico-chemical properties and nutritional composition. Four products namely biscuits, cake, sev and laddoo were prepared by substituting control flour with Prosopis pod powder at 10, 20 and 30% level of incorporation. Developed products were subjected to sensory evaluation and most acceptable products were analyzed for nutritional composition. Most acceptable biscuits and sev were also subjected to shelf-life evaluation during one month of storage period. Data was statistically analysed using SPSS and OPSTAT software. The water absorption capacity, oil absorption capacity and swelling power of Prosopis pod powder were observed as 2.24, 1.47 and 4.2g/g, respectively. The sedimentation value of Prosopis pod powder was observed to be 10.23ml/g.Prosopis pod powder contained 3.83, 19.64, 2.75, 17.35, 5.22 and 55.04 per cent of moisture, crude protein, crude fat, crude fibre, ash and total carbohydrates, respectively. Soluble, insoluble and total dietary fibre in Prosopis pod powder were found to be 9.47, 17.91 and 27.38 per cent, respectively. Total soluble sugars, reducing sugars and strach of Prosopis pod powder were noticed as 28.94, 3.67 and 13.25 per cent, respectively. Antioxidant activity (DPPH) and phytic acid content of Prosopis pod powder were observed as 64.94 mgTE/100g and 71.49 mg/100g, respectively. Prosopis pod powder contained 351.9, 519.3, 95.67, 897.97, 24.53 and 2.19 mg/100g of total calcium, phosphorus, magnesium, potassium, iron and zinc, respectively. The HCL extractable contents of calcium, phosphorus, magnesium, potassium, iron and zinc in Prosopis pod powder were observed to be 104.47, 179.46, 28.83, 351.35, 6.37 and 2.19 mg/100g, respectively. It was found that potassium had significantly highest per cent extractability (39.13%) among all the minerals. The organoleptic scores showed that biscuits, sev and laddoo were found most acceptable at 10% level of incorporation of the pod powder while the incorporation level 20% was found to be most acceptable for cake. The value added products had significantly higher protein, crude fibre, mineral content and antioxidant activity than control. Shelf life study of most acceptable products (biscuits and sev) was done. Significant (p≤0.05) differences were observed between control and Prosopis pod powder supplemented products in terms of lipase activity, peroxide value and total plate count during one month of storage period. Shelf-life study indicated that products could be stored well and microbiologically safe throughout the storage period. From the present study it is concluded that all the Prosopis pod powder supplemented products were found to have better nutritive value and shelf life than their controls. Commercialization and promotion such functional food commodities helps to tackle malnutrition and hidden hunger among the population.