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Subject: Food and Nutrition × Author: Chingakham Basanti Devi × Start date: 2014 ×
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    ThesisItemOpen Access
    Development of health foods from multitude potential wheatgrass powder and juice
    (Punjab Agricultural University, Ludhiana, 2017) Chingakham Basanti Devi; Harpreet Kaur
    The present investigation was carried out to determine the optimum harvesting stage of fresh wheatgrass for obtaining maximum of nutrients and bioactive compounds that are known for their therapeutic and health promoting properties. The most appropriate method out of shade, oven and freeze drying the wheatgrass was also identified to formulate the wheatgrass powder with maximum retainability of nutrients and useful bioactive compounds. Further, the incorporation of wheatgrass powder (WGP) and wheatgrass juice (WGJ) in commonly consumed foods was optimized in order to achieve the maximum antioxidant activity and as well as sensory attributes. The results showed that wheatgrass is a rich source of protein, the content varying between 24.08 to 30.40 g per 100g. The ash content was also high, the ranged being 7.68 to 8.46 g per 100g in the wheatgrass sown under indoor and outdoor conditions and harvested at different stages. On the other hand a very low fat content i.e 0.36 to 0.55 g per 100 g was found. The crude fiber content was high especially under indoor cultivation, the values were in the range of 19.06 to 27.68 g/100g. Indoor cultivation was far better than outdoor cultivation in terms of higher protein, ash and crude fat. Late harvesting stage was better for crude fiber but for proteins, the early stage i.e 7th day was superior. The early harvesting i.e 7th day and indoor cultivation was superior for obtaining maximum ascorbic acid from the wheatgrass. For maximum β-carotene in wheatgrass, the optimum stage of harvesting was the 10th day from the day of sowing during indoor conditions while 7th day was the right stage for harvesting wheatgrass during the outdoor cultivation. It has abundant amount of chlorophyll and flavonoids, the content was varying between 4.14 to17.72 g/100g and 115.67 to 460.18 QE/ g, respectively. Drying methods influenced the proximate composition of wheatgrass except total ash content. Better nutrient retention was found in shade and freeze drying methods. Freeze drying is the best drying method of wheatgrass that preserved the highest amount of four bioactive compounds i.e chlorophyll, tannins, flavonoids and saponins. To achieve health benefits, the wheatgrass powder can be incorporated at 15% in chapati and biscuits, at 7% in bread, and upto 3% in chicken nuggets and balls although compromising a little for the overall acceptability of the wheatgrass enriched health foods. Flavoured milk and paneer can be enriched with wheatgrass juice upto 9% without affecting the sensory characteristics. The blending of wheatgrass juice upto 15 and 20% of either lemon or pineapple juice was appropriate to mask the pungency of wheatgrass to some extent and resulting in a significant (p≤0.05) enhancement of antioxidant activity of the formulated blends. Wheatgrass food sprinkler enriched with 50% wheatgrass powder enhanced the antioxidant activity of the spices by 26% without affecting the sensory attributes of the product.