DEVELOPMENT OF YACON (Smallanthus sonchifolius) FLOUR SUPPLEMENTED BAKERY PRODUCTS

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dc.contributor.advisorABHIMANYU THAKUR
dc.contributor.authorDIVYANSHI SHARMA
dc.date.accessioned2024-02-05T15:50:02Z
dc.date.available2024-02-05T15:50:02Z
dc.date.issued2023-12-19
dc.description.abstractThe present investigations entitled "Development of Yacon flour (Smallanthus sonchifolius) supplemented bakery products" were carried out during 2022-2023 in the Department of Food Science and Technology, Dr. YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Yacon tubers are of great nutritional importance because of the presence of FOS, proteins, fibre, polyphenols, little calorific value and low sweetness intensity. So, the main objective of the study was to exploit the various quality parameters of yacon for the development of yacon flour supplemented bakery products and to study their quality characteristics and stability during the storage period of two months (cookies) and 12 days (muffins). For the development of yacon flour supplemented cookies, whole wheat flour was replaced with yacon flour at varying concentrations of 10-50 per cent. Similarly, for the development of yacon flour supplemented muffins, varying concentrations of yacon flour ranging from 10-50 per cent was used. Among different yacon flour supplemented cookie treatments, treatment with addition of 40 per cent yacon flour was found to be best on the basis of sensory characteristics. However, for yacon flour supplemented muffin treatments, treatment with addition of 30 per cent yacon flour was found to be best on the basis of sensory characteristics. The best treatments were optimized further for the physico-chemical analysis, HPLC analysis, texture analysis, FTIR analysis and storage studies. Among the different packaging material used, the products packed in ALP was observed to be better as compared to the products packed in LDPE pouches. The developed cookies and muffins can be safely stored for a period of two months and 12 days, respectively under ambient conditions with minimal changes in quality attributes in ALP packed bakery products. Therefore, it is concluded that due to the highly perishable nature of yacon tubers and their health benefits, they can be successfully utilized for the production of good quality bakery products with comparable cost of production. Signature
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810206714
dc.keywordsYACON
dc.keywordsBAKERY PRODUCTS
dc.language.isoEnglish
dc.pages122+vi
dc.publisherUHF,NAUNI
dc.subFood Science and Technology
dc.themeDEVELOPMENT OF YACON (Smallanthus sonchifolius) FLOUR SUPPLEMENTED BAKERY PRODUCTS
dc.these.typeM.Sc
dc.titleDEVELOPMENT OF YACON (Smallanthus sonchifolius) FLOUR SUPPLEMENTED BAKERY PRODUCTS
dc.typeThesis
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