Sensory and nutritional evaluation of recipes based on maize flour
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Date
2007
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Punjab agricultural university, Ludhiana
Abstract
Seven recipes were prepared namely gruel, methi roti, palak poori, pancake, mixed vegetable pakoda, namkeen para and tacos using maize flour as a main ingredient and supplemented with other ingredients viz. bengal gram flour, milk and milk products, green leafy and other vegetables. These products were organoleptically evaluated and then analyzed for proximate composition, selected minerals (iron and calcium) and amino acids (lysine and tryptophan). Sensory evaluation revealed highest score for overall acceptability of pancake (8.6 ± 0.4) and lowest for methi roti (7.3 ± 0.64) on nine- point hedonic scale. On dry weight basis, the crude protein content of products ranged from 6.07 ± 0.01 to 9.31 ± 0.01 %, crude fat from 2.11 ± 0.01 to 37.69 ± 0.18 % and ash from 0.93 ± 0.11 to 1.67 ± 0.03 %. The energy contribution of these products varied form 382 to 561 Kcal per 100g. The calcium content of tacos was highest (187.95 ± 0.66 mg) and minimum was in mixed vegetable pakoda (30.19 ± 0.03mg/100g) while the iron content and ionizable iron was maximum in palak poori (3.23 ± 0.02 mg) and methi roti (2.07 ± 0.04 mg) per 100g, respectively. Lysine and tryptophan content were highest in gruel (3.97 ± 0.01 g/16 g N) and palak poori (3.10 ± 0.13/16g N) respectively. On fresh matter basis, methi roti provided highest percentage of crude protein, ash, calcium, iron and tryptophan content whereas maximum crude fat and energy were provided by mixed vegetable pakodas per 100g. Lysine content was observed to be highest in tacos. When the cost of products was calculated, tacos came out to be most expensive. On protein quality assessment of the products, methi roti when consumed with curd has highest NDpCal% of 9.5. The nutritive value of all the recipes was improved with respect to lysine and tryptophan as well as minerals like calcium and iron.
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Keywords
maize flour, Organoleptic evaluation, Food and Nutrition, protein quality, Food biochemistry