DEVELOPMENT OF CEREAL BASED VALUE ADDED PRODUCTS USING DRUMSTICK (MORINGA OLEIFERA) & FLAXSEED AND THEIR QUALITY ASSESSMENT
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Date
2022-08
Authors
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SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, MEERUT- 250110 (U.P.),
Abstract
Name : Deepika Chandra Id. No. : PG-4930
Semester & year of admission: Ith Semester, 2019-20 Degree : Ph.D.
Major : Agril. Engg. (Process and Food Engineering) Minor : Agriculture Biotechnology
Department : Agricultural Engineering
Name of advisor : Dr. Suresh Chandra
Thesis title : “Development of cereal based value added products using Drumstick
(Moringa oleifera) & Flaxseed and their quality assessment”.
ABSTRACT
The present investigation was undertaken to develop nutritious cookies and
energy granola bar from the composite flours. The products were evaluated using
functional, physical, physic-chemical, textural and sensorial properties The cookies were
analyzed just after preparation and during storage of 0, 30, 60 and 90 days under
ambient. During the preparation of composite flour, it absorbed the moisture from
atmosphere due to their hygroscopicity properties. Proximate analysis of the composite
flours was varied from, moisture content 7.939 to 8.376%, protein content 11.76 to
13.94%, fat content 2.77 to 6.93 %, crude fibre 4.14 to 6.65%, ash content 1.217 to
2.721%, pH 6.45 to 7.17, carbohydrate 63.929 to 74.737%, optical density 0.085 to 0.444
due to nutritional composition. In case of colour analysis of flour the L* value (lightness)
was observed highest (84.28) in T0 control flour and lowest (70.35) in T5 flour, the a*
value (redness) was observed highest (1.71) in T0 control flour and lowest (-2.66) in T5
flour while the b* value (yellowness) was observed highest (19.82) in T4 composite flour
and lowest (15.89) in T0 control flour and whiteness index was observed highest (31.14)
in T0 flour and lowest (18.03) in T5 composite flour. During the analysis of physical
parameters of composite flour cookies, the average diameter were showed lowest 4.09cm
in (T0) cookies and highest 4.22cm in (T1) cookies just after preparation at 0 day. From
the present study revealed that the cookies were found in irregular shape and size due to
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manually preparation of cookies. The baking process was also affect the shape and size
in baking oven because cookies was swell due to and escaping gases from dough matrix
and then deflate. As per composition of flours in cookies among (T0 to T5), T2 had lowest
moisture content 3.41 % under fresh condition (0 day) and highest 8.76% in (T5) cookies
at 90 days. T1 showed lowest 1.40 per cent ash content and T5 highest 2.13 per cent in
composite flour cookies. T1 cookies showed lowest 9.03% protein content and T3 highest
11.92 percent. The fat content in T5 cookies showed highest 11.97 per cent while lowest
9.72 percent in cookies (T2). The content of beta carotene in T1 cookies, showed highest
0.684mg and lowest 0.0.423mg in T5 cookies just after preparation (0 days) and after 90
days of storage. In case of granola bar the proximate analysis varied from moisture
content (5.13-9.55%), ash (2.15-2.75%), protein (10.54-12.55%), fat (9.64-13.87%), fibre
(1.65-2.87%), carbohydrate (60.81-69.85%). In mineral analysis the Zn and Fe were
found in good amount. The L*, a* and b* values of the all composite flour cookies was
varied with storage period under the room temperature. L* and a* index decreased with
substitution level but b* index increased. During the storage period the microbial growth
was detected for the stored samples due to the increment of the moisture. The bacteria
grew easily but the increase value of the TPC and YMC is within the safe limit (105 cfu/g
for bakery products). Our findings showed that on the basis of sensorial analysis the
overall acceptability of composite flour cookies and granola bar was decreased with
storage period but as per composition of flours in cookies and granola bar, the T3
composition in cookies and the T2 composition of bar had highest score and were more
acceptable by the panel. The significant increase of protein, fiber and minerals was
observed in the products, which are useful for health and useful in avoiding certain
diseases and mall nutrition.
(Suresh Chandra) (Deepika Chandra)
Advisor Author