Characterization, formulation and quality evaluation of high fibre and antioxidant rich health foods
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Date
2023-03-16
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Publisher
CSK HPKV, Palampur
Abstract
Health foods are considered as treasure of nutrition. Present research investigation was
undertaken with the aim of characterization, formulation and quality evaluation of high
fibre and antioxidant rich health foods. Chia and quinoa seeds were selected for the
study. Physio-chemical and functional properties of raw seeds were observed. In order
to achieve an optimal balance of enhanced antioxidative and functional properties, and
lower antinutritional factors which are present in these seeds and for better utilization,
the seeds were subjected to various processing treatments (roasting, soaking and
germination). The effect of the aforesaid treatments was observed on the proximate,
total dietary fibre, minerals and antioxidative (bioactive compounds and antioxidant
activities) characteristics. Processed seeds exhibited increased crude fat, crude protein,
crude fibre and reduced total ash and carbohydrates levels. Germination and soaking
improved the total dietary fibre content. All the processes improved the levels of
bioactive compounds, and therefore the antioxidant activities were also enhanced. The
mineral content in raw seeds was found to be higher which reduced during processing
except for zinc which increased significantly in chia seeds. Raw and processed seeds
were used in the preparation of products, namely cookies and ladoos with different
formulations. Sensory evaluation revealed the optimum combination ratios of seeds for
both the products which were comparably acceptable with respect to control. The
developed value-added products resulted in significant increase in the nutrient content,
bioactive compounds, antioxidant potential. Storage stability revealed the cookies and
ladoos can be stored safely in HDPE pouches and box up to 90 and 30 days respectively
at ambient temperature without much change in the nutrition and sensory
characteristics. Therefore, it was concluded that raw and processed chia and quinoa
seeds could be utilized as potential ingredients for preparation of value-added products.