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Subject: Food and Nutrition × Author: Bhatt, Dimple × End date: 2017 × Type: Thesis ×
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    ThesisItemOpen Access
    Chickpea husk incorporated traditional recipes, their sensory evaluation and intervention for health benefits
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-06) Bhatt, Dimple; Kulshrestha, Kalpana
    Dietary fiber is steadily gaining importance in the nutritional world and has emerged as a leading factor in the prevention and treatment of chronic diseases such as hypertension, coronary heart diseases, obesity, diabetes and gastrointestinal disturbances. Thus in view of the above facts the present investigation, was undertaken, to evaluate chickpea husk (a by product of dal mill) for its physico chemical characteristics, nutrient composition along with formulation of fibre rich recipes. The level of incorporation in different recipes was of 0, 5, 10 and 15 per cent chickpea husk in wheat flour for chapati and parantha, the daily items of consumption in North India and level of incorporation was 0, 5 and 10 in idli, vada and dosa in the traditional South Indian food items. The products in different level of incorporation were subjected to sensory evaluation by score card method for different sensory qualities as well as on Nine Point Hedonic Scale to grade for preference. The products with highest level of fibre were compared for consumer acceptability and the best acceptable product was used for intervention trial for health benefit The colour of chickpea husk powder was brown, water absorption capacity was 400 per cent and higher fraction was above 40 mesh size. The husk incorporated wheat flour has significant difference in the optimum water uptake as well as dough and chapati characteristics. The nutritional analysis revealed that chickpea husk contain 13.18 per cent moisture, 0.98 per cent crude fat, 2.68 per cent crude protein, 42.71 per cent crude fiber, 36.82 per cent available carbohydrates, 168 Kcal calorific value, 4.84 per cent total ash, 2.48 mg iron/100g, 4.09 g calcium/100g, 222.2 mg/100g phosphorus, 86 per cent insoluble dietary fibre and 5 per cent soluble dietary fibre. The sensory evaluation revealed highest acceptability for 5 per cent level of incorporation, however 15 per cent level of incorporation evaluated for consumer acceptibity revealed parantha as most accepted product. Thus 15 per cent fiber rich parantha was used for intervention trial for 15 days among subjects and improvement in signs and symptoms was recorded through post survey proforma every third day from the day when study was initiated, which showed significant effect in alleviating the signs and symptoms of constipation. The glycemic index of fibre rich parantha was found to be lower (48.8) in comparison to control parantha (59.9) and suggested it suitability as diabetic diet.