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20172
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Subject: Food and Nutrition × End date: 2017 × Start date: 2017 × Type: Thesis × Thesis Type: Ph.D ×
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    Development and nutritional evaluation of value added sweet products using bael fruit pulp (Aegle marmelos l.) and stevia powder for nutritional and health benefits
    (Punjab Agricultural University, Ludhiana, 2017) Amarjeet Kaur; Brar, Jaswinder Kaur
    Fifteen value added sweet products, seven milk based namely custard, kulfi, gajrela, shake, kheer, burfi, sandesh and eight cereal based products namely seviyan, dalia, atta biscuits,malpura, panjiri, pinni, cupcake and matthi were developed using different proportions of bael pulp/powder and stevia. For substituting one gram of sugar, five milligram of stevia was added in all the products. Organoleptic evaluation of the products was done and all the products were found to be highly acceptable at different levels. Incorporation of bael pulp in milk based value added sweet products i.e., burfi and kheer at 40%, kulfi, gajrella, shake at 20%, custard at 10%, whereas bael powder in sandesh at 15% was found highly acceptable. Percentage of sugar reduced in kulfi was 75 , kheer was 67, custard , shake and burfi was 60, sandesh was 50 and gajrella was 40 by using stevia powder in milk based bael products. Incorporation of bael pulp powder in cereal based value added products i.e., malpura 20%, panjiri, matthi, pinni and cup cake at 15%, atta biscuits at 10%, whereas bael pulp in dalia at 30% and seviyan at 25% was found highly acceptable. The percentage of sugar reduced in pinni 60, dalia 57, panjiri 55, seviyan and malpura was 50, matthi 40, atta biscuits and cup cake was 8 by using stevia powder in cereal based value added sweet products. Addition of bael pulp/powder resulted in significant increase in fibre content of all the products. The potassium content increased significantly in all the acceptable sweet products as compared to the control and the sodium content decreased significantly in the value added sweet products. Addition of stevia resulted in a significant decrease in energy content of all the acceptable products ranging from 3-20 per cent. The developed products were popularized among the self help groups of Ludhiana and Moga districts by delivering lectures and demonstration of value added sweet products. A significant increase in KAP score of self help groups was found after popularization of value added products using bael and stevia. Hence, it can be inferred from the results that incorporation of bael pulp (10-40%) and bael pulp powder (10-20%) and substitution of 40-75% sugar with stevia is recommended in all value added sweet products and the people should be encouraged to use bael and stevia in sweet products as they are natural, safe and have many therapeutic benefits.
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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.