Nutritional composition of garden cress seeds (Lepidium sativum L.) flour enriched ready-to-eat (RTE) snacks
| dc.contributor.advisor | Dobhal, Neetu | |
| dc.contributor.author | Manju | |
| dc.date.accessioned | 2021-12-24T05:15:20Z | |
| dc.date.available | 2021-12-24T05:15:20Z | |
| dc.date.issued | 2021-11 | |
| dc.description.abstract | The present study was conducted to analyze the physical characteristics, functional properties and nutritional composition of garden cress seeds. Physical characteristics included thousand seed weight, seed volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index. Functional properties included water and oil absorption capacity, gel consistency, gelation capacity and flour solubility of garden cress seeds flour. In nutritional composition, proximate composition, physiological energy, minerals, dietary fibre, in-vitro iron availability and in-vitro protein digestibility, antinutritional factors and antioxidants were analyzed. The findings of the study showed that thousand seed weight, volume and seed density of garden cress were 1.95g, 2.6 ml and 0.77 ml/g, respectively. The water and oil absorption capacity of garden cress seeds flour was 4.8 and 2.69 ml/g, respectively. The gel consistency, gelation capacity and flour stability of garden cress seeds flour was estimated as 48.78 mm, 7.90 per cent and 21.20 per cent, respectively. Moisture, total ash, crude protein, crude fat, crude fibre and total carbohydrate of garden cress seeds flour were estimated as 6.25, 4.89, 23.9, 12.68, 8.09 and 44.19 per cent, respectively. The physiological energy of garden cress seeds flour was found to be 386.28 kcal/100g. In-vitro iron availability and in-vitro protein digestibility of garden cress seeds flour was found to be 12.30 and 52.56 per cent, respectively. After nutritional analysis, sweet and savoury cookies were prepared by incorporating 10, 15 and 20 per cent of garden cress seeds (GCS) flour, in which cookies with 10 percent incorporation were found most acceptable on the basis of sensory evaluation. The nutritional composition analysis was done for most acceptable sweet and savoury cookies. Results obtained revealed that GCS incorporated sweet and savoury cookies were more nutrient dense than the control cookies. All the nutrients viz. crude protein, crude fibre, crude fat and minerals along with the antioxidants, in-vitro iron availability and in-vitro protein digestibility were significantly higher in cookies developed with 10 percent incorporation of garden cress seeds. Therefore, it can be concluded that products developed with incorporation of garden cress seeds flour are nutrient dense foods which may be used to manage the nutritional deficiency disorders. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810179810 | |
| dc.keywords | nutritional state, seeds, Lepidium sativum, flours, instant foods, snacks | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 140 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Lepidium sativum | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | Nutritional State | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Nutritional composition of garden cress seeds (Lepidium sativum L.) flour enriched ready-to-eat (RTE) snacks | en_US |
| dc.type | Thesis | en_US |