Technological evaluation of roasted chicory root powder as fat replacer in mayonnaise and muffins
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Date
2018
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Punjab Agricultural University, Ludhiana
Abstract
Technological evaluation of roasted chicory root powder as fat replacer was done in mayonnaise and muffins. Chicory roots were procured, washed, sliced and dried overnight to a temperature of less than 60°C in a cabinet drier. The dried roots were subjected to size reduction in a cyclotech mill and converted into powder. The chicory root powder was analyzed for various properties and was found to be rich in inulin, dietary fiber, total phenols and mineral elements. Roasting of the resultant powder at different temperature and time combinations was done. The L*a*b* values were used to select the best suited powder for mayonnaise and muffins. Mildly roasted powder (130°C/10 mins.) was selected for mayonnaise and severely roasted powder (170°C/ 30 mins.) was selected for muffins. Mayonnaise was prepared by replacing fat with roasted chicory root powder at the levels 0 to 10 per cent. Mayonnaise with 5 per cent replacement of fat with roasted chicory root powder was found to be the best. The selected formulation of mayonnaise was packed in plastic jars and stored at ambient and refrigerated condition till the product became unacceptable so as to study the shelf life of the product. Periodic changes in the free fatty acid content, peroxide value, total acidity, pH, total plate count, viscosity and overall acceptability were recorded. The low fat mayonnaise can be stored upto 60 days with or without preservative under both ambient and refrigerated condition. Similarly, muffins were prepared by replacing fat with roasted chicory root powder at the levels 0 to 30 per cent. Based on the baking, textural and organoleptic evaluation, muffins with 20 per cent replacement of fat with roasted chicory root powder were found to be the best. The selected formulation of muffins were packed in low density polyethylene and stored at ambient and refrigerated condition till the product became unacceptable. Low fat muffins with or without preservative can be stored at ambient condition upto 7 days while under refrigerated condition can be stored upto 35 days. With the replacement of fat with roasted chicory root powder, a net fat reduction of 16.34 per cent and 53.86 per cent was observed in mayonnaise and muffins respectively. Estimated costs for low fat mayonnaise and muffins were 355 Rs/kg and 182 Rs/kg respectively. Economically, both the products were found to be profitable as compared to their respective market counterparts.
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