Characterization, formulation and quality evaluation of high fibre and antioxidant rich health foods
| dc.contributor.advisor | Verma, Ranjana | |
| dc.contributor.author | Upadhya, Somyarki | |
| dc.date.accessioned | 2023-04-28T06:58:41Z | |
| dc.date.available | 2023-04-28T06:58:41Z | |
| dc.date.issued | 2023-03-16 | |
| dc.description.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. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810196853 | |
| dc.keywords | Characterization, Formulation, Quality evaluation, High fibre food, Antioxidant rich health food, Chia, Quinoa, Anti oxidant potential | en_US |
| dc.language.iso | English | en_US |
| dc.pages | vi, 93 p. | en_US |
| dc.publisher | CSK HPKV, Palampur | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | To ascertain physico-chemical, functional and nutritional characteristics of chia and quinoa seeds; and to formulate and evaluate chia and quinoa seed based high fibre and antioxidant rich health foods. | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Characterization, formulation and quality evaluation of high fibre and antioxidant rich health foods | en_US |
| dc.type | Thesis | en_US |