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Subject: Food and Nutrition × Author: Seema × End date: 2019 × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Acceptability and nutritional evaluation of value added food products developed from Spirulina-wheat-bengal gram composite flour
    (CCSHAU, 2019) Seema; Jood, Sudesh
    The present study was conducted to study the “Acceptability and nutritional evalutaton of value added food products developed from Spirulina-wheat-bengal gram composite flour. Four types of composite flours were formulated by using wheat flour, bengal gram flour and Spirulina powder (2, 4, 6 and 8% levels). Control-I (100 wheat flour), control -II (100% bengal gram flour), Type-I composite flour (49:49:2), Type-II composite flour (48:48:4), Type-III composite flour (47:47:6) and Type-IV composite flour (46:46:8), respectively. All the formulated composite flour samples were estimated for their physico-chemical properties. Water absorption capacity, oil absorption capacity, swelling powder, bulk density and least gelation capacity of control flours increased on increasing the levels of Spirulina powder in wheat-bengal gram flour blends while solubility and flour dispersablility were found to be decreased significantly in all types of composite flours. Maximum was in Type-IV composite flour and minimum was in Type-I composite flour. Crude protein, crude fat, crude fibre and ash content in Type-IV composite flour were found significantly higher followed by Type-III, Type-II and Type-I composite flour containing Spirulina powder at 2, 4, 6 and 8 per cent level. Similarly, Type-IV composite flour had higher amount of total, soluble and insoluble dietary fibre content. Phytic acid content of control flour was found to be decreased in all four types of composite flour whereas antioxidant was found to be significantly improved in all four types of composite flour on addition of Spirulina powder. Maximum improvement was observed in Type-IV composite flour and minimum in Type-I composite flour. Various products like biscuits, Matthi, Matar and sev were developed by using four types of composite flours containing Spirulina (2, 4, 6 and 8% levels) and evaluated for their sensory attributes. Overall acceptability scores of all products made from Type-I, Type-II, Type-III composite flours containing Spirulina powder (2, 4 and 6% levels) were found acceptable by the panelists. While Type-IV composite flour made products were not found acceptable by the panelistis. With regard to nutritional quality, all products made Type-III composite flour contained significantly higher amount of crude protein, crude fibre, ash, total sugar, reducing sugar, total dietry fibre and soluble dietry fibre contents than their respective control samples. In vitro availability of Ca, Fe and Zn and in vitro digestibility of protein and starch were also found improved in the products made from Type-III composite flours followed by Type-II and Type-I composite flour made products as well as their respective control products. Significant reduction was found in phytic acid content of all types of products. Storage studies indicated that biscuits, matar and sev for 60 days and matthi for 30 days could be stored without any significant change in their sensory attributes. Fat acidity in all the products made from three types of composite flour were found to be increased in stored products on increasing the storage period but did not exceed the acceptable limit till their consumer acceptability. Spirulina powder supplemented products may be recommended for prevention of malnutrition, anemia and vitamin-A deficiency.