Nutritional and sensory evaluation of value added products developed from composite flour

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dc.contributor.advisorNavjot Kaur
dc.contributor.authorPandit, Manisha
dc.date.accessioned2019-08-28T04:08:34Z
dc.date.available2019-08-28T04:08:34Z
dc.date.issued2019
dc.description.abstractThe present study was conducted to develop value added products utilizing three blends of composite flours which were prepared using wheat flour (WF; HD-2967): soybean flour (SF;SL-744): oats flour (OF;OL-9): pumpkin leaf powder (PF-Punjab samrat) in the ratios of 70:10:17.5:2.5 (S1), 70:12:14.5:3.5 (S2) and 70:15:10.5:4.5 (S3). The developed value added products like traditional products (chapati, ladoo, halwa), bakery products (biscuits, apple pie, bread, cake, muffins, doughnuts and extruded snacks) were organoleptically evaluated. It was found that, S1was highly acceptable among all the traditional products and for the bakery products, S1 was highly acceptable in biscuits, S2 in apple pie, bread, doughnuts and S3 in cake and muffins. The raw ingredients and most acceptable ratios of value added products were analyzed for nutritional, anti-nutritional factors and in-vitro nutrient digestibility. The findings of physico-chemical analysis of raw flours indicated that1000-kernel weight varied from 45.1-145.34 g, water absorption capacity (2.31-3.68 g/g) and water solubility index (4.4 to 12.88%). The proximate composition such as crude protein, crude fat, crude ash and energy were higher in SF (33.07%, 17.26%, 3.83% and 512.25 Kcal) and least amount in PF. The vitamins and calcium content was higher in PF while iron content was found to be higher in SF. The value added products developed from composite flour showed significantly higher amount of protein, fat, ash, fibre, vitamin C, β- carotene, mineral, in-vitro nutrient digestibility and antinutritional factors than control ones. Storage study showed that extruded snacks had greater shelf life and can be stored up to 3 months. The proximate, vitamins and minerals content of different flours and extruded snacks decreased after three months of storage period. There was no microbial growth observed up to the period of three months. However, after 3 months, Maximum growth was seen in polythene bags as compared with aluminium bags of stored samples. All the value added products supplemented with composite flours (WF, SF, OF, PF) were found to have better nutritive value and extruded products had better shelf life as compared with control sample.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810124256
dc.keywordscomposite flour, physico-chemical properties, anti-nutritional factors, value added products, overall acceptabilityen_US
dc.language.isoenen_US
dc.pages140en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemNutritional and sensory evaluation of value added products developed from composite flouren_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeNutritional and sensory evaluation of value added products developed from composite flouren_US
dc.these.typePh.Den_US
dc.titleNutritional and sensory evaluation of value added products developed from composite flouren_US
dc.typeThesisen_US
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