Standardization and quality evaluation of value added momos incorporated with ragi flour and colocasia leaves powder
| dc.contributor.advisor | Agarkar, B.S. | |
| dc.contributor.author | Soumya Sucharita Sahoo | |
| dc.date.accessioned | 2023-12-01T13:18:33Z | |
| dc.date.available | 2023-12-01T13:18:33Z | |
| dc.date.issued | 2023-10-30 | |
| dc.description.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. | |
| dc.identifier.other | 23342 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810202005 | |
| dc.language.iso | English | |
| dc.pages | 169p. | |
| dc.publisher | Vanantrao Naik Marathwada Krishi Vidyapeeth, Parbhani | |
| dc.sub | Food and Nutrition | |
| dc.theme | Agriculture | |
| dc.these.type | M.Sc | |
| dc.title | Standardization and quality evaluation of value added momos incorporated with ragi flour and colocasia leaves powder | |
| dc.type | Thesis |