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Open Access
Utilization of black carrot (Daucus carota L.) for development of functional foods
(Punjab Agricultural University, Ludhiana, 2018) Pragya; Grover, Kiran
The present study was carried out to explore the utilization of black carrots in different forms viz. fresh, juice, concentrate and powder for the development of various functional foods. Fresh carrots were used to develop halwa, burfi, jam, candy, pickle and chutney, whereas juice, juice blend and RTS drink were developed by utilizing fresh carrot juice. Dairy products (ice cream, yogurt and buttermilk) were developed by incorporation of black carrot concentrate. Bakery products (bread, cookies and cakes) and two traditional products (laddoo and seviyan) were developed by incorporating black carrot powder. The products developed utilizing fresh black carrot and juice were highly acceptable. Incorporation of black carrot concentrate up to 7.5 percent level was acceptable in dairy products. In bread, incorporation of black carrot powder up to 7.5 percent level was acceptable, however only 1 percent level was acceptable in cookies, cakes, laddoo and seviyan. Analysis of fresh black carrot revealed that they possessed significantly high amount of minerals, polyphenolic compounds and antioxidant activity. Physico-chemical analysis of products revealed that there was a significant increase in minerals namely magnesium, iron and zinc for all the developed products except for products developed by incorporating black carrot powder at 1 percent level. The magnesium and iron content ranged between 1.95 to 89.56 mg/100g and 0.11 to 5.92 mg/100g, with lowest concentration in RTS and highest in seviyan whereas, zinc content ranged between 0.03- 4.96 mg/100g with lowest amount in burfi and highest in ice-cream. A significant increase was also observed with respect to polyphenolic compounds and antioxidant activity for all the developed products. Total phenols, flavonoids and anthocyanins content ranged between 25.35 to 544.30, 9.83 to 165.91 and 4.23 to 173.30 mg/100g, respectively. The antioxidant activity was observed to be in the range of 26.63 to 87.34 percent. The products supplemented with black carrot concentrate were found to be nutritionally superior in terms of bioactive compounds and antioxidant activity as compared to products developed from fresh, juice and powder. The shelf life of most of the developed functional foods namely jam, candy, pickle, chutney, RTS, cookies and seviyan was found to be up to 60 days. For halwa, burfi and laddoo, it ranged between 10- 30 days however, bread and cake showed the lowest shelf life of 3 to 5 days. Hence, the present study recommends that black carrots have potential use as ingredient in different food products. It helps to improve food quality by providing a diet rich in bioactive compounds, which are beneficial for human health.
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Formulation and nutritional evaluation of cereal-pulse based extruded snacks supplemented with dehydrated herbs
(Punjab Agricultural University, Ludhiana, 2018) Gurpreet Kaur; Singla, Neerja
In the present investigation, a combination of wheat and chickpea (80:20) was used for formulation of extruded snacks which were supplemented with varying levels of 1-5 percent dried herbs namely Basil (BL), Mint (ML), Drumstick leaves (DL) and a mixture of all these herbs (MXL) having one percent of each herb. While comparing fresh and dried leaves of herbs, It was found that dried leaves had significantly higher (p<0.01) levels of crude protein, fibre, fat, ash, β-carotene, minerals (Ca, Fe and Zn) and bioactive components. Organoleptically extrudates were found to be most acceptable at three percent level of supplementation for all the herbs. Overall acceptability of various extrudates was in order of MXL>DL>ML>BL. A significant change (p<0.05) in physical parameters namely mass flow rate, bulk density, moisture retention, expansion ratio, water absorption index, water solubility index and water holding capacity (WHC) of supplemented extrudates was observed as compared to their control counterparts. The moisture, ash, crude protein, fibre and fat content of supplemented extruded snacks ranged from 3.40 to 3.88, 2.32 to 2.90, 11.35 to 12.20, 3.0 to 3.36 and 1.67 to1.75 g/100g, respectively. Ascorbic acid and β-carotene content of supplemented extruded snacks ranged from 9.72 to 12.98 mg/100g and 54.71-98.10 µg/100g, respectively. Total iron, calcium and zinc content in supplemented extruded snacks were found to increase in the range of 19-29, 38-77 and 52-63%, respectively in comparison to control. The total phenol and flavonoid content of supplemented extruded snacks varied from 153.45 to 184.76 mg GAE/100g and 222.38 to 384.40 mg RE/100g, respectively. The percent increase in total antioxidant capacity (TAC) in supplemented snacks ranged from 97-124, 93-125, 96-154 and 25-46%, respectively by DPPH, ABTS, FRAP and RPA, respectively as compared to control. The percent decrease in moisture, ash, protein, fat and fibre ranged from 58-60, 14-18, 0.73-0.87, 19-23, 5-8 %, respectively among the supplemented extrudates in comparison to their raw mixtures. The reduction in vitamin C and β-carotene content was 18-21 and 2-3%, respectively after extrusion. The reduction in phytate, oxalate and trypsin inhibitor content after extrusion was 8-9, 14-15 and 21-24%, respectively after extrusion. Percent increase in total phenols and flavonoid content after extrusion was in the range of 24-28 and 2-3%, respectively. A significant increase (p<0.05) in TAC as measured by DPPH, ABTS, FRAP and RPA was observed among supplemented extrudates as compared to their raw mixtures. An increase of 20, 26 and 35 % for in vitro carbohydrate, protein digestibility and iron bioavailability was observed in supplemented extrudates after extrusion. While determining the effect of storage period and type of packaging on organoleptic parameters like appearance, colour etc. were not much affected while changes were observed in texture, taste and flavour. Statistically significant increase in moisture content and decrease in TAC was observed on storage of extrudates in both the packaging materials aluminium laminates (AL) and Ziploc pouches (ZL). However, the rate of loss in TAC was comparatively lower in aluminium laminate stored extrudates as compared to Ziploc pouches. However, moisture and the microbial count were found to be within the permissible limits even after four months of storage period. It can be concluded that supplementation of some of the commonly used dehydrated herbs leaves in the powder form to the cereal-pulse based extruded snacks can help to introduce a new type of value added snacks which will not only satisfy consumers short time hunger but also provide numerous health benefits especially in terms of bioactive components.
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Development of Supplementary Foods Using Garden Cress (Lepidium sativum) Seeds to Reduce Malnutrition Among Children
(Punjab Agricultural University, Ludhiana, 2016) Jain, Tanu; Grover, Kiran
The present study was undertaken to develop ready to eat supplementary foods using garden cress seeds to reduce malnutrition and anaemia among children. Garden cress seeds were found to be rich in energy, protein, fat, calcium, iron and zinc with good amount of lysine and linolenic acid. The quantity and quality of proteins were found to be decreased with processing. Essential fatty acids- linoleic and linolenic acids decreased with roasting and boiling while fatty acid profile remained unaffected with soaking treatment. Phytin phosphorus and oxalates decreased with processing which significantly improved in vitro digestibility of starch, protein and iron with improved per cent iron bioavailability. Roasted garden cress seeds/powder was supplemented in various ready to eat foods at the range of 5-25 per cent. The products were found to be acceptable at different levels viz. pinni, panjiri, laddu and burfi at 10 per cent, chikki at 25 per cent and biscuits at 7.5 per cent. Among all developed products, overall acceptability scores for biscuits (7.93 ± 0.32) were found to be highest. Nutritional analysis of all accepted supplementary foods was found to be high in macro and micronutrients with improved essential amino acids and fatty acids. Effectiveness of supplementation was evaluated in terms of improvement in dietary intake, anthropometric and biochemical profile before and after a period of 3 months by selecting mildly underweight and anaemic school going children. The supplementation significantly (p≤0.05) increased cereal, sugar and fat intake resulting in improved daily nutrient intake of experimental group. A significant improvement was also observed in anthropometric parameters and z scores. The iron status, serum proteins and serum albumin were found to be significantly improved in experimental group. A reduction in prevalence of malnutrition (16.67 %) and anaemia (30 %) was observed with supplementation. Hence, the present study recommends the inclusion of garden cress supplemented foods in school feeding programmes to reduce malnutrition and anaemia among children.
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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.
Open 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.
Open Access
Nutritional Status Of Rural Preschool Children Belonging To Different Agro-Climatic Regions Of Punjab
(Punjab Agricultural University ;Ludhiana, 2002) Malhotra, Kiran; Inderjit Singh
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Nutritional evaluation of antioxidant rich products of two cultivars of sweet potato and effect of supplementation on nutritional status of elderly males and females
(PAU, 2015) Sinha, Jyoti; Bains, Kiran
To improve the anti-oxidant status of adult males and females, value added products like soup, porridge, chips, french fries, chaat, mixed vegetable, stuffed paratha, pancake, cutlet, idli, poha and mathi were developed by using orange (OFSP) and purple (PFSP) fleshed sweet potato at 20 and 40% level and with 100%. Antioxidant content, carotene in OFSP and anthocyanin in PFSP were significantly affected by the methods of cooking. Steaming was found to be the best method for the retention of antioxidant content. Supplementation of base material with 20% OFSP and PFSP were found acceptable with score ranging from 5.78 to 8.24. Nutritional analysis revealed that products supplemented with OFSP had more protein and iron whereas higher fibre and calcium was found in PFSP products. Twenty male and twenty female subjects within the age range of 40-60 years were selected and were equally divided in Control and Experimental groups. Subjects were supplemented with antioxidant powder 20g/day for 3 months. Dietary survey revealed that the intake of cereals, fats and sugar were decreased whereas, the intake of green leafy vegetables, milk and milk products and fruits were increased but not upto the recommended dietary allowances (RDA). The reduction was observed in weight, body mass index, mid upper arm circumference and triceps skin fold thickness in the subjects of experimental group. After supplementation of OFSP powder, serum retinol and glutathione peroxidase increased (22.8 and 27.1%, 35.12 and 35.9% in males and females, respectively). Random blood sugar was also reduced (13.2% in males and 9.65% in females). Total cholesterol, triglycerides, LDL-C and VLDL-C decreased while HDL-C increased after supplementation. Blood pressure also decreased (systolic BP: 8.86% in males and 16.54% in females; diastolic BP: 7.43% in males and 13.40% in females) with OFSP supplementation. The study concluded that supplementation of 20g of OFSP significantly reduced the oxidative stress, improved the lipid profile and antioxidant status of male and female subjects. The finding indicated that processed flour from orange fleshed sweet potato can create a new economy and employment activity for farmers and rural households and add nutritional value to food systems.
Open Access
Impact Of Dietary Counselling On Nutritional Status Of Senior Citizen In Punjab
(Punjab Agricultural University ;Ludhiana, 2000) Mandeep Kaur; Murgai, V.
Open Access
Effect Of Iodine Intake On Iq Level Of School Children Of An Endemic And Non-E Ndemic Area Of Bihar
(Punjab Agricultural University ;Ludhiana, 2002) Sunita Kumari; Jain , Rita

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