Studies on the Development and Quality Evaluation of Specialty Products prepared by utilizing Selected Tribal Crops
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Date
2021-03-22
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Palampur
Abstract
The present investigation was undertaken with the two key objectives to assess the quality
attributes of selected tribal crops and to develop specialty products and evaluate objectively and
subjectively. Three hull-less barley varieties viz. Dolma, BHS-352 and HBL-276, proso millet and field
pea were procured from tribal areas of Himachal Pradesh. Screened crops were investigated for their
physico-chemical, functional, nutritional, antioxidant and anti-nutritional parameters. Results of the
study showed that barley has attained good functional properties in comparison to their counterparts.
Amongst the selected barley varieties, BHS-352 showed the maximum value for crude ash, crude fat
and crude protein (2.64, 3.24 and 14.20) per cent respectively. Proso millet contains maximum crude
ash, crude fat and crude fiber 3.41, 4.12 and 7.65 per cent respectively. Field pea was the richest source
of protein (20.69 %) amongst all selected crops. Resistant starch and amylose were found the highest in
HBL-276 (9.20 and 26.76) per cent respectively. Dolma variety and proso millet had substantial
amount of amino acids whereas, BHS-352 and field pea showed good mineral profile. Field pea was
noted to be rich in Iron (22.45), Calcium (92.14), Phosphorous (259.17) and Potassium (105.63)
mg/100g. Hull-less barley attained the good amount of antioxidants (61.10-66.10 %). Dolma variety in
particular showed the maximum value of antioxidants (66.10 %) and flavonoids (11.19 %). Maximum
trypsin inhibition activity (4.12 TIU/mg), saponin (11.13 %) and phytic acid (312 mg/100g) content
was found in field pea. The shape of starch granules of hull-less barley, proso millet and field pea
appeared as oval, elliptical, disk to irregular shapes with smooth surface, Polygonal and spherical
granules in cluster form. X-ray Diffraction pattern of all barley varieties and proso millet displayed Atype cereal starches whereas, field pea showed C- type starch. Different specialty products like
Extruded product (Kurkure), Mixes (Dhokla mix, Idli mix and Laddu mix) Bread sticks, Pancake and
Churros have been developed using the selected crops and storage study in three different packaging P1
(HDPE Packaging), P2 (Aluminum paper bag) and P3 (Aluminum pouch) was conducted for the most
acceptable Kurkure and Mixes (Dhokla mix, Idli mix and Laddu mix) formulation and found to be
acceptable up to 180 days. However, a slight decline in the chemical composition with the increase in
storage period was observed. Amongst all packaging materials, the aluminium pouch (P3) was found
best as the changes that occurred in the packed content were found minimum. Specialty products can
serve an important role in the diet due to their various health improving benefits. Development of
specialty products from these crops can enhance the utilization of these nutritious crops in developing
the healthy