OPTIMIZATION OF PROCESSING METHOD AND VALUE ADDITION OF CHUNGA CHAWL AND CHUNGA PITHA
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Date
2023
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Abstract
The present investigation entitled “Optimization of processing method and value addition
of Chunga chawl and Chunga pitha” aims to optimize the traditional processing techniques
involved in preparation of Chunga chawl and Chunga pitha which is a traditional
rice-based products prepared mainly after harvesting during Magh Bihu. The study also
included value addition of the optimized products followed by their physico-chemical and
shelf-life evaluation using standard protocols. Prior to optimization, the traditional practices
prevailing at local level was identified and information regarding preparation of chunga
chawl and Chunga pitha was gathered using an open-ended pre-set interview schedule,
pertaining to the ingredients used, preparation techniques, associated beliefs, mode of
consumption etc. Based on the information sought, Aghuni bora rice was used for
preparation of Chunga chawl and Kajoli chakua variety was used for preparing Chunga
pitha. The paddy varieties obtained were evaluated in terms of their milling, physical and
nutritional characteristics. Three processing variables-soaking time (6-12 h), cooking time
(10-25 min) and water quantity (10-40 ml/100g) were selected which varies generally
during preparation of the products. The range of these variables were fitted into an RSM
model to obtain an experimentation design with 20 different combinations against response
variables colour, overall sensory acceptability, degree of gelatinization (%) and swelling
index. The best predicted solution for Chunga chawl was obtained with 0.80 desirability at
soaking time 10.81 h, cooking time-16.51 min and water quantity of 34.10 ml/100g. In the
similar manner the best predicted solution for Chunga pitha was obtained with 0.99
desirability at soaking time 11h, cooking time 19.19 min and water quantity of 27.39
ml/100g. The optimized products when compared with the native ones, a higher sensory
acceptability of the optimized products in terms of colour, texture and appearance was
obtained. The optimized products were then value added to improve their nutrient
contribution. The value addition of Chunga chawl was done by partially replaced polished
rice with germinated brown rice (GBR) at different proportions (C1: 25%, C2: 50%, C3:
75% and C4: 100%). When exposed to the sensory test by semi-trained panelist using
9-point hedonic scale, C1 bagged highest acceptability and was at par with the control (CC:
100% polished rice). The value-addition of Chunga pitha was done by replacing with finger
millet flour at varied proportion (P1:10%, P2:20%, P3:30% and P4:40%). The highest
acceptability was obtained by the Chunga pitha prepared with 10.00 per cent incorporation
of finger millet flour and was at par with the control (CP: 0% millet flour). With the partial
replacement with germinated brown rice, an increase in nutrient composition was seen. The
protein content increased from 12.54±0.36 to 14.09±0.30%, fat content from 1.11±0.04 to
1.43±0.05%, ash content increased from 0.27±0.05 to 1.03±0.08% and fibre content from
0.84±0.02 to 1.24±0.03%. A reduction in amylose content was seen from 2.40±0.03 to
1.92±0.03% was recorded. The mineral content also increased with increasing the level of
GBR to Chunga chawl. The calcium content increased from 24.76±0.08 to 26.98±0.04
mg/100g, iron content from 0.55±0.04 to 1.16±0.03 mg/100g, phosphorus from 84.58±1.13
to 202.19±0.39 mg/100g and zinc from 0.47±0.02 to 0.73±0.03 mg/100g on value addition.
Likewise, an increasing trend of nutrient content was also observed in case of Chunga pitha
prepared by value addition of finger millet flour. A significant increase (p<0.05) in the
nutrient compositions was evident with incorporation of finger millet flour. The fat content
increased from 10.20±0.06 to 10.54±0.05 per cent and fiber content from 2.27±0.16 to
7.08±0.11 per cent with increase in the level of incorporation of finger millet flour. The
calcium content ranged from 37.67±1.54 to 193.04±5.83 mg/100g, phosphorus content
varied from 140.79±1.81 to 171.61±6.91 mg/100g, iron from 3.42±0.07 to 4.17±0.13
mg/100g and zinc content was between 2.27±0.02 and 2.17±0.01 mg/100g. The
value-added product were also subjected to shelf-life evaluation in terms of their sensory
attributes and biochemical parameters such as free fatty acid (FFA) content, peroxide value
(PV) and total plate count (TPC) across storage of 15 days under room temperature
(28-30°C), refrigerated temperature (5-7°C) and freeze temperature (0°C) in vacuum and
multi-layered packaging. An increase in FFA content, PV, TPC and a reduction in sensory
scores was observed in both control and value-added products irrespective of temperature
and packaging materials with increase in storage days. The increment was more
pronounced in products stored at room temperature in multi-layered packaging. An increase
in TPC of the developed products were seen beyond permissible limit on the 5th day of
storage in multi-layered packaging and on 7th day of storage in vacuum packaging under
room temperature both in case of Chunga chawl and Chunga pitha. However, when stored
refrigerated condition and freeze condition the prepared Chunga chawl and Chunga pitha
were within the permissible limit up to 15 days of storage, indicating a shelf life of 15 days
on storage at low temperature. From the findings it can be concluded that, a uniform
product with extended shelf life can be prepared and commercialized to meet the growing
customer demand for indigenous food products. Further the traditional practices involved in
preparation of these products can be preserved across generations. The products also
showed a potential scope for nutrification, thus ameliorating their quality further in terms of
nutritional contents.