Standardization and quality evaluation of value added momos incorporated with ragi flour and colocasia leaves powder
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Date
2023-10-30
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Vanantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
Nowadays, momos are one of the healthy street food preferred by people of all
age groups, usualy prepared from refined wheat flour outer wrapper with inner
stuffing of vegetarian as well as non-vegetarian food stuffs and served hot. Ragi
among the millets and colocasia leaves among the green leafy vegetables are mostly
cheapest sources of high levels of various macro and micro nutrients. Ragi is rich in
protein, dietary fibre, minerals such as calcium, phosphorous, iron, zinc and other
vitamins also. Being gluten free is one of the most important nutritive attributes of
ragi. Colocasia leaves that are commonly grown anywhere requiring no care,
fertilizers and pesticides contain good amount of calcium, iron, phosphorous, dietary
fibre. Thus, considering all these beneficial aspects, the present study was planned to
prepare and evaluate value added momos incorporated with different levels of ragi
flour and colocasia leaves powder.Both germinated roasted and unroasted ragi flour were incorporated at
different levels (10, 20, 30 and 40 per cent each) during preparation of dough to make
outer wrappers of momos along with the control prepared without incorporation of
ragi flour. Sensory evaluation of prepared momos was conducted and then colocasia
leaves powder at different levels (1, 1.5, 2 and 2.5 per cent) was incorporated in the
variation having highest overall sensory scores. All the variations of momos prepared
with incorporation of ragi flour and colocasia leaves powder were evaluated for their
sensory attributes. The highly accepted variation of momos i.e., the one incorporated
with 30 per cent germinated roasted ragi flour and 2 per cent colocasia leaves powder
was further undergone nutrient analysis and shelf life study. The results depicted that momos developed with addition of ragi flour and colocasia leaves powder contained
higher quantity of nutrients such as dietary fibre, total ash, calcium, phosphorous,
iron, magnesium, potassium and zinc. Momos can be kept in pet bottles and LDPE
pouches at super-chilling temperature (-20C±0.50C) for 18 and 15 days, respectively
without any spoilage. In frozen condition (-180C±0.50C), this time span can extend up
to 21 and 18 days while stored in pet bottles and LDPE pouch, respectively. Hence,
enriching street food items like momos with ragi flour and colocasia leaves powder
can be proved to be concentrated with various essential nutrients and to be helpful in
fulfilling the daily micronutrient need of consumers.