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20222
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Subject: Food and Nutrition × End date: 2022 × Start date: 2022 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development, nutritional evaluation and shelf life of value added products prepared from pearl millet (Pennisetum glaucum L.) incorporating moringa, amaranth and bathua leaves powder
    (CCSHAU, Hisar, 2022-07) Godara, Pragati; Kawatra, Asha
    The present investigation was carried out to develop pearl millet (HHB-311) based food products incorporating amaranth, bathua and moringa leaves powder at different levels and to evaluate them for organoleptic acceptability, nutrient composition and shelf life. Various food products developed incorporating amaranth, bathua and moringa leaves powder in blanched pearl millet flour at 5% (Type-I),10% (Type-II), 15% (Type-III) and 20% (Type-IV) level included traditional (ladoo, sev, matar, chapatti, panjiri and dalia), baked (biscuits and cake) and extruded products (vermicelli and pasta) whereas, control did not contain any leaves powder. The crude protein, fat, ash and fibre content of pearl millet was found to be 12.05, 6.64, 2.40 and 2.21 g/100g, respectively and total iron, zinc and calcium was 8.00, 4.29 and 53.28 mg/100g, respectively. Crude protein, fat and fibre content in amaranth, bathua and moringa leaves powder ranged between 24.27 to 29.63, 2.72 to 4.79 and 6.17 to 10.25 g/100g, respectively. Whereas calcium, iron and zinc content ranged from 1169.15 to 2689.78, 12.40 to 26.23 and 3.73 to 6.59 mg/100g, respectively. Total antioxidant activity of amaranth, bathua and moringa leaves powder was found to be 3.66, 5.16 and 4.58 mg/g, respectively. All the developed products were organoleptically acceptable as adjudged by the panelists using nine point hedonic scale. The organoleptic acceptability scores for all the control products fell under ‘liked very much’ category. The acceptability scores for all the sensory parameters of products developed from pearl millet incorporating amaranth, bathua and moringa leaves powder were in the range of ‘liked slightly’ to ‘liked very much’ category. Control and best acceptable products in each category from each leaves powder were studied for their nutritional composition. Protein, iron, calcium and total antioxidant activity in control products developed without addition of leaves powder ranged from 8.06 to 15.18 g/100g, 4.37 to 6.77 mg/100g, 34.68 to 125.42 mg/100g and 0.53 to 0.87 mg/g, respectively whereas, protein, iron, calcium and total antioxidant activity ranged from 11.48 to 25.17 g/100g, 6.60 to 10.63 mg/100g, 140.54 to 534.34 mg/100g and 0.85 to 1.85 mg/g, respectively for all products supplemented with amaranth, bathua and moringa leaves powder. Level of most of the nutrients improved with supplementation of leaves, especially protein, calcium, iron, zinc and total antioxidant activity. Per cent increase in total iron and calcium was observed in the range of 2.59 to 94.50 per cent and 144.5 per cent to 1297.50 per cent with addition of amaranth, bathua and moringa leaves powder as compared to control. Shelf life observations indicated that developed products (control and supplemented) could be stored well and were acceptable up to 90 days. There was a gradual increase in fat acidity, peroxide value and bacterial count with progression of time but products remained safe for consumption till 90th days of storage. All the developed products can be popularized to be used as means of improving nutritional status of community and can be used as an alternate for the therapeutic supplements.
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    ThesisItemOpen Access
    Development and nutritional evaluation of value added food products using fresh and dried carrot pomace
    (Chaudhary Charan Singh Haryana Agricultural University, 2022-12) Beniwal, Anisha; Sangwan, Veenu
    In the present study different value added products were developed from fresh carrot pomace and carrot pomace powder. Carrot pomace powder was analyzed for functional properties like swelling capacity, fat absorption capacity, bulk density and water absorption capacity. It was found that the bulk density, swelling capacity, water absorption capacity and fat absorption capacity of carrot pomace powder was 0.54 g/100ml, 10.68 ml/g, 10.16 ml/g and 2.19 g/g, respectively. The nutritional analysis showed that the moisture, crude protein, crude fat, ash and crude fiber content of carrot pomace powder was 3.72, 6.39, 1.01, 6.17 and 12.76 per cent, respectively. Total, soluble and insoluble dietary fiber content of carrot pomace powder was 63.52, 13.34 and 50.18 g/100g, respectively. The total phenolic content, total flavonoids content and total carotenoids were observed to be 1392.46 mg GAE/100g, 0.33 mg QE/100g and 5538 μg/100g, respectively. β carotene and vitamin C contents of carrot pomace powder were observed as 10.67 and 15.23 mg/100g, respectively. Out of all developed products, the most acceptable products based on their mean organoleptic scores, from each category were selected. In fresh carrot pomace based products halwa (Type-III), burfi (Type-II), cake (Type-II) and in carrot pomace powder products biscuits (Type-II), cake (Type-II), noodles (Type-II) and pasta (Type-II) were most acceptable and selected for further nutritional evaluation. It was observed that insoluble, soluble and total dietary fibre contents of all the products supplemented with carrot pomace and carrot pomace powder were significantly higher than control. It was found that the total phenolic, total flavonoids and total carotenoid contents of all types of value added products were significantly higher than control. The carrot pomace powder and most acceptable storable developed products (biscuits, noodles and pasta) were selected for shelf life study and stored in low density polyethene (LDPE) at room temperature. Stored carrot pomace powder and storable products (biscuit, pasta and noodles) were analyzed for sensory attributes, fat acidity, peroxide value and microbial count at an interval of 15 days up to 90 days. . It was observed that there was gradual decrease in overall acceptability scores of carrot pomace powder, biscuits, noodles and pasta during storage and there was significant increase in the fat acidity, peroxide value and microbial count during storage period. However all the products were