Development and nutritional evaluation of value added products prepared using garden cress seeds
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Date
2020-07
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CCSHAU, Hisar
Abstract
This study was conducted to analyse the physical characteristics, functional properties and nutritional composition of raw and roasted garden cress seeds, to develop value added products while incorporating 10, 20 and 30 per cent of roasted GCS and to analyze developed products in terms of sensory and nutritional parameters. Seeds were roasted at temperature of ~150°C for 5 minutes to remove tanginess and peppery after taste so as to increase palatability, acceptability and retain iron and zinc. Raw and roasted seeds were analysed for 1000 seed weight, seed volume, cooking time, bulk density, hydration capacity swelling capacity, water absorption, oil absorption, gel consistency, gelation capacity, flour solubility, proximates, dietary fiber profile, total and available minerals, antinutrients, antioxidants and fatty acid profile. Six types of products i.e. biscuits, cutlets, laddoo, mathri, muffins and sev were prepared by supplementing roasted graden cress seeds or flour. All the developed products were subjected to sensory evaluation by a panel of semi trained judges using 9-point hedonic rating scale followed by nutritional evaluation for the same parameters mentioned for GCS except fatty acid composition. Data was statistically analysed using SPSS and OPSTAT softwares. Paired„t‟ test was applied to check the differences on physical, functional and nutritional parameters between raw and roasted garden cress seeds. ANOVA was applied to compare the several means of various parameters within developed products. Results showed that roasting GCS at ~1500C for five minutes removed the tanginess and peppery after taste successfully. Roasted garden cress seeds can be successfully incorporated up to 30 per cent for value addition of normal products without compromising the sensory acceptability. All the developed products had significantly (P<0.05) higher contents of protein, fiber, calcium, iron and antioxidants than that of their control. Consumption of garden cress seeds supplemented products may improve the protein and iron status in malnourished population as protein energy malnutrition (PEM) and anaemia are the major nutritional problems in India.