Development and nutritional evaluation of value added products prepared using garden cress seeds

Simple item page
dc.contributor.advisorVarsha Rani
dc.contributor.authorJosephine John
dc.date.accessioned2022-09-22T06:52:30Z
dc.date.available2022-09-22T06:52:30Z
dc.date.issued2020-07
dc.description.abstractThis study was conducted to analyse the physical characteristics, functional properties and nutritional composition of raw and roasted garden cress seeds, to develop value added products while incorporating 10, 20 and 30 per cent of roasted GCS and to analyze developed products in terms of sensory and nutritional parameters. Seeds were roasted at temperature of ~150°C for 5 minutes to remove tanginess and peppery after taste so as to increase palatability, acceptability and retain iron and zinc. Raw and roasted seeds were analysed for 1000 seed weight, seed volume, cooking time, bulk density, hydration capacity swelling capacity, water absorption, oil absorption, gel consistency, gelation capacity, flour solubility, proximates, dietary fiber profile, total and available minerals, antinutrients, antioxidants and fatty acid profile. Six types of products i.e. biscuits, cutlets, laddoo, mathri, muffins and sev were prepared by supplementing roasted graden cress seeds or flour. All the developed products were subjected to sensory evaluation by a panel of semi trained judges using 9-point hedonic rating scale followed by nutritional evaluation for the same parameters mentioned for GCS except fatty acid composition. Data was statistically analysed using SPSS and OPSTAT softwares. Paired„t‟ test was applied to check the differences on physical, functional and nutritional parameters between raw and roasted garden cress seeds. ANOVA was applied to compare the several means of various parameters within developed products. Results showed that roasting GCS at ~1500C for five minutes removed the tanginess and peppery after taste successfully. Roasted garden cress seeds can be successfully incorporated up to 30 per cent for value addition of normal products without compromising the sensory acceptability. All the developed products had significantly (P<0.05) higher contents of protein, fiber, calcium, iron and antioxidants than that of their control. Consumption of garden cress seeds supplemented products may improve the protein and iron status in malnourished population as protein energy malnutrition (PEM) and anaemia are the major nutritional problems in India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810188019
dc.keywordsRoasting, Garden cress seeds, Physical, Functional, Nutritional, Products, Fatty acidsen_US
dc.language.isoEnglishen_US
dc.pages84+vii+ Ien_US
dc.publisherCCSHAU, Hisaren_US
dc.subFood and Nutritionen_US
dc.themeDevelopment and nutritional evaluation of value added products prepared using garden cress seedsen_US
dc.these.typeM.Scen_US
dc.titleDevelopment and nutritional evaluation of value added products prepared using garden cress seedsen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
CCSHAU-375765- John, Josephine.pdf
Size:
1.71 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses