DEVELOPMENT AND QUALITY EVALUATION OF VALUE ADDED PRODUCTS INCORPORATING QUINOA SEED
| dc.contributor.advisor | Lakhawat, Sarla | |
| dc.contributor.author | SHARMA, GITIKA | |
| dc.date.accessioned | 2020-09-15T05:26:23Z | |
| dc.date.available | 2020-09-15T05:26:23Z | |
| dc.date.issued | 2018 | |
| dc.description | Development and Quality Evaluation of Value Added Products Incorporating Quinoa Seed | en_US |
| dc.description.abstract | Quinoa (Chenopodium quinoa) has been cultivated in the Andean region for several thousand years, being one of the main grain crops supplying highly nutritious food. Quinoa is an important food source for human consumption in the Andean region and has immense industrial value. Quinoa has been selected by FAO (2014) as one of the crops destined to offer food security in the 21st century, because the quinoa plants are tolerant to salinity and drought stress, and can grow on marginal regions Its consumption may be less as it is hard to digest containing anti-nutritional factors as Saponin and phytic acid. There are numbers of technologies identified by which anti-nutritional factors can be reduced to a large extent. The study was planned with the objectives to assess physico-chemical characteristics, development of products and quality evaluation of developed foods, preparation of information material. For the purpose Quinoa whole and quinoa dehulled were purchased from local market of Udaipur. Quinoa seeds were cleaned and stored in air tight container at room temperature. The study was conducted in five phases. First phase was physicochemical analysis of Quinoa seed in which physical properties, functional properties and chemical properties were analyzed. It was observed that Quinoa seed is similar to a flattened sphere is a small sized seed with poor hydration and swelling capacity. Quinoa flour has fair emulsion capacity although the foaming capacity of quinoa flour is weak but stability of foam is better than the refined wheat flour. Functional properties as oil absorption capacity, emulsifying activity of quinoa flour was found good and acceptable for bakery products. Depending on the chemical analysis of Quinoa whole, Quinoa dehulled, the Quinoa dehulled considered nutritionally dense due to its better nutritional composition and low anti-nutrients than Quinoa whole. In second phase processing treatments as soaking (6, 12, 18, 24 hr) and germination (12, 24, 36, 48hr) were applied on Quinoa whole and Quinoa dehulled and proximate composition, mineral profile and anti-nutrients, total anti-oxidant activity were assessed. Chemical 2 analysis of processing treatment depicts that in 24hr germination protein content was highest and anti-nutrients were lower and higest anti oxidant properties as compare to other processing treatments. Food Products (Chapati, Biscuit, Namkeen, Khakhra, Handwa, ladoo, patty, chilla, sattu, utapam, khaman, cake) were developed in phase three through incorporation of quinoa dehulled flour in 40, 60, 80 and 100 percent. On the basis of sensory evaluation by 30 panel members, 40 to 60% percent was found highly acceptable. In phase four, quality evaluation of Quinoa dehulled flour was performed in terms of functional properties and peroxide value. Results of functional properties WAC % decreased significantly, The oil absorption capacity (OAC) of seeds flour was low but gradually increased significantly in the first 3 month of storage and decreased significantly in the last month (6th month), There was a marginal difference in LGC values over the months. The peroxide value was not recorded during the initial storage period. It could only be detected at 90 days and 180 days of storage interval, with the values 0.89±0.03 meq/kg and 1.09±0.08 meq/kg respectively, on dry weight basis. In phase fifth booklet was developed. The topic was “Nutritious product of Quinoa”. The findings of the study elucidate that the developed booklet was evaluated as very good by the experts. | en_US |
| dc.external.URL | Sharma G. And Lakhawat S. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810151271 | |
| dc.keywords | Development, Quality, Evaluation, Value Added, Products, Incorporating, Quinoa, Seed | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 167 | en_US |
| dc.publisher | MPUT, UDAIPUR | en_US |
| dc.research.problem | Development and Quality Evaluation of Value Added Products Incorporating Quinoa Seed | en_US |
| dc.sub | Others | en_US |
| dc.theme | Incorporating Quinoa Seed | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | DEVELOPMENT AND QUALITY EVALUATION OF VALUE ADDED PRODUCTS INCORPORATING QUINOA SEED | en_US |
| dc.type | Thesis | en_US |