Formulation and nutritional evaluation of oat based value added gluten free products
| dc.contributor.advisor | Jood, Sudesh | |
| dc.contributor.author | Mehta, Bhawna | |
| dc.date.accessioned | 2018-04-12T09:05:57Z | |
| dc.date.available | 2018-04-12T09:05:57Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | The present investigation was conducted to study the physico-chemical properties and nutritional composition of five different oat varieties (HJ-8, HFO-114, OS-6, OS-346 and Kent), development of oat based value added gluten free products, their organoleptic acceptability, nutritional composition and storage stability. Out of five oat varieties, OS-346 variety had significantly higher values of seed weight, seed density, seed volume, hydration capacity, hydration index, swelling capacity and swelling index, water absorption capacity and oil absorption capacity as compared to other four varieties. Gluten content was not detected in any of these five oat varieties. Protein fractions (albumin, globulin and glutelin) was observed maximum in OS-346 variety. However, prolamin fraction was found maximum in HJ-8 variety. OS-346 variety also contained significantly (P≤0.05) higher amount of crude protein (13.66%), crude fibre (9.60%), ash (3.50%), crude fat (5.40%), total dietary fibre and minerals (Ca, P, Mg, Fe and Zn) than all other four varieties. In vitro availability of minerals, in vitro protein and starch digestibility and antioxidants were also found higher in OS-346 variety. Whereas, phytic acid and polyphenols were noted higher in OS-6 variety. On the whole, among the oat varieties, OS-346 variety was found superior in terms of its physico-chemical and nutritional composition, hence, selected and further processed for development of gluten free products. Five types of composite mixtures/blends were prepared by incorporating rice, mung bean and linseed at different levels in processed and unprocessed oat flour/grits, which were used for development of value added oat based gluten free products (cookies, muffins, noodles, vermicelli, instant porridge, instant idli, instant dhokla, breakfast cereals and weaning mixtures). Results of organoleptic acceptability showed that all the products based on unprocessed, malted and flaked oat flour based blends/mixes except vermicelli and noodles were found in the category of ‘liked moderately’ whereas products prepared from roasted and popped oat flour based blends/mixes were ‘liked slightly’ by the judges. All five types of vermicelli and noodles were found to be least acceptable. i.e ‘liked slightly’ to ‘neither liked nor disliked’ by the panelists. Therefore, most acceptable products were further selected for their nutritional composition and shelf life. Among the developed products, products prepared from malted oat flour based blends exhibited higher amount of crude protein, soluble dietary fibre, in vitro availability of minerals, in vitro protein and starch digestibility and antioxidants. Storage studies indicated that cookies, instant porridge, instant idli, instant dhokla, breakfast cereals and weaning mixtures were found to be acceptable till 90 days of storage i.e in the category of ‘liked moderately’ to ‘liked slightly’. Fat acidity content were found to be increased in stored products on increasing the storage period but did not exceed the acceptable limit till consumer acceptability. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810043311 | |
| dc.keywords | Oat varieties, Physico-chemical properties, Gluten free products, Sensory characteristics, Nutritional composition, Shelf life | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | CCSHAU | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Formulation and nutritional evaluation of oat based value added gluten free products | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Formulation and nutritional evaluation of oat based value added gluten free products | en_US |
| dc.type | Thesis | en_US |