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Author: Joshi, Himani × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Nutritional evaluation and optimization for development of giloy (Tinospora cordifolia) incorporated product
    (G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-08) Joshi, Himani; Awasthi, Pratima
    The present study was designed to evaluate the stem powder of giloy for its nutritive quality; optimization of salt roasting of Bengal gram; incorporation of the stem powder of giloy in order to develop and optimize sweet balls using RSM and to determine the nutritional and keeping quality of the giloy incorporated sweet balls. With regards to phytochemical screening of the stem powder of giloy the water extract was found to have presence of all phytochemicals (alkaloids, glycosides, saponins, phytosterols, tannins and resins) whereas ethanolic and methanolic extract had absence of saponins and resins. The proximate evaluation of the stem powder of giloy revealed that the moisture (4.57), crude fat (1.77), crude protein (6.97), crude fiber (21.98), total ash (6.89), carbohydrates (57.80) and energy value (275 kcal/100g) respectively. Data on mineral composition reported good calcium, magnesium, phosphorus and copper content. Total dietary fiber content was found to be 6.42 g/100. The starch, total and reducing sugar, total and β-carotene content were also found in good content. Phenolic and flavonoid content were 1.91 mg GAE/g and 1.34 mg RE/g and antioxidant activity was 57.83 mg TE/100g. Fatty acid profiling revealed 23.40, 14.41, 20.30 per cent SFA, MUFA and PUFA content. Amino acid profile reported three main amino acids in the giloy stem powder. Central Composite Rotatable Design of response surface methodology was used for optimization of salt roasting of bengal gram. Optimization revealed that 78g (15.6% of 500g salt) bengal gram and 189˚C were optimum condition for salt roasting of the bengal gram. Box- Behnken design in response surface methodology was used for the development of giloy stem powder incorporated sweet balls. Optimization revealed that 5:5 roasted sesame seeds: bengal gram flour, 12g of ghee or 24% of the dry ingredients and 15g giloy stem powder or 30% of the dry ingredients could be utilized comprehensively for preparation of giloy stem powder incorporated sweet balls. The optimized giloy stem powder incorporated sweet balls was nutritionally superior that the control sweet balls. Giloy stem powder incorporated sweet balls showed significantly higher amount of total ash, crude protein, crude fiber content and good calcium, zinc, phosphorus and magnesium content. The in vitro protein digestibility (19.83 %), dietary fiber (5.65 g/100g), starch (68.37 g/100g), phenolic content (124.52 mg GAE/g), flavonoid content (97.51 mg RE/g), antioxidant activity (41.51 mg TE/100g) as compared to the control sweet balls. Fatty acid profiling revealed 5.00, 9.925, 6.54 per cent SFA, MUFA and PUFA content. Keeping quality of giloy stem powder incorporated sweet balls was estimated by analysing the moisture content, total plate count, free fatty acid, peroxide value and sensory quality at an interval of 15 days for a period of 60 days. Results from keeing quality showed that giloy stem powder incorporated sweet balls can stored up to 45 days at room temperature in aluminium foil laminate packets without any adverse effect on sensory quality. Therefore it was concluded that giloy stem powder incorporated sweet balls can be utilized successfully for inclusion in daily diet.