DEVELOPMENT OF EDIBLE FLOUR AND ITS SUPPLEMENTED PRODUCTS FROM INDIAN HORSE CHESTNUT (Aesculus indica Colebr.)
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Date
2023-07-13
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UHF,NAUNI
Abstract
ABSTRACT
The present studies entitled, “Development of edible flour and its supplemented products
from Indian horse chestnut (Aesculus indica Colebr.)” were conducted during 2020-2022 in the
department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture
and Forestry, Nauni, Solan (HP). The aim of the study was to remove the saponins content from the
Indian horse chestnut and utilize it for the development of its supplemented products. Indian horse
chestnut contained saponins 6.50±0.04 per cent and in flour contained 13.90±0.03 per cent. Nuts after
dehulling were grated in mechanical grater. This grated mass could be blanched for 4 min followed
by soaking in water for 6 h at 60 oC while replacing the water in three cycles of every 2h. Same
pretreated mass could further be soaked in ethanol: water solvent (30:70) mixture for 6 h at 60 oC
while again replacing the water in three cycles of every 2 h. Then, further ultrasound assisted
extraction could be done in the same earlier treated sample with 30 per cent ethanol in water for 15
minutes at 50±1°C and further soaking can be performed at 60 oC while replacing the solvent mixture
in three cycles of 2 h. After all these sequential treatments, the mass could be dried in mechanical
cabinet drier at 60 ± 2°C for 20.06 hours before it is pulverised to flour. The edible dried flour
contained starch (46.04±0.33 %), total carbohydrates (53.11±0.11%), reducing sugars (3.15±0.02 %),
total sugars (4.05±0.02 %), crude protein (8.65±0.18 %), fat (4.08±0.05%), crude fibre (1.96±0.01%),
total phenols (490.66±0.50 mg/100g) and saponins (1.97±0.02 g/100g). The flour could be packed in
ALP with moisture and oxygen absorbers for its storage under ambient temperature conditions (20-
28oC) and refrigerated storage conditions (4-7oC), however, the quality was retained better under
refrigerated temperature conditions as compared to ambient. This flour can be used for further
development of products like halwa premix and cookies. Both the products can be supplemented with
40 per cent edible Indian horse chestnut flour (325μm particle size for Halwa premix and 225 μm for
cookies), successfully. Halwa premix packed in ALP with moisture and oxygen absorbers could be
stored better under refrigerated temperature conditions (4-7oC) as compared to ambient temperature
conditions (20-28 oC) for six months. Cookies packed in ALP could be stored under ambient
temperature conditions (20-28 oC) for four months without changes in their quality. The cost of
production of halwa premix and cookies was comparable to the cost of the similar products in the
market.