QUALITY EVALUATION AND VALUE ADDITION OF INDIGENOUS AND EXOTIC STREET FOODS.

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dc.contributor.advisorModgil, Rajni
dc.contributor.authorDiksha
dc.date.accessioned2019-11-02T06:27:27Z
dc.date.available2019-11-02T06:27:27Z
dc.date.issued2019-07
dc.description.abstractThe present study was undertaken to evaluate the physical, functional, nutritional and microbiological quality of three Indian i.e. Samosa, Pakoda, Tikki and three exotic street foods i.e. Momo, Spring roll and Burger. Control samples were prepared in the laboratory, samples were also procured from the local street vendors and value addition was done by adding locally available material. The samples were also evaluated for their organoleptic acceptability. The results of investigation revealed that much variation in the nutritional quality of control and value added samples of indigenous and exotic street food was not there. A significant difference existed in the samples procured from street vendors. The peroxide, free fatty acid was less in the exotic street foods. From hygiene point of view microbial load was maximum in the exotic street foods as compared to indigenous street foods. In the controlled sample of indigenous street foods the microbial load ranged between 11×10² to 24×10² cfu/g whereas in case of exotic street food it ranged between 114×10² to 186×10² cfu/g. Calorific value of Indian street foods i.e. Samosa, Pakoda, Tikki was higher with the values 497.28 kcal, 430.18 kcal and 451.69 kcal respectively as compared to the exotic street foods i.e. Momo, Spring roll and Burger had values 319.99 kcal, 404.75 kcal and 423.34 kcal, respectively. Value addition was helpful in improving the nutritional quality of indigenous and exotic street foods which can be done by using whole wheat flour, germinated legume, soya granules, rice flour, gram flour, and green vegetable. Indigenous street foods are much safer and hygienic as compared to exotic street foods. The value addition can be done with locally available food crops to improve nutritional quality and acceptability.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810133811
dc.keywordsStreet Fooden_US
dc.language.isoenen_US
dc.pages138en_US
dc.publisherCSKHPKV, Palampuren_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeTo evaluate and standardize value added indigenous and exotic street foods.en_US
dc.these.typeM.Scen_US
dc.titleQUALITY EVALUATION AND VALUE ADDITION OF INDIGENOUS AND EXOTIC STREET FOODS.en_US
dc.typeThesisen_US
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