Nutritional Evaluation of products prepared from newly released wheat varieties

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dc.contributor.advisorDahiya, Saroj
dc.contributor.authorParmar, Neera
dc.date.accessioned2016-09-26T13:48:22Z
dc.date.available2016-09-26T13:48:22Z
dc.date.issued2014
dc.description.abstractThe present study was carried out to assess physico-chemical properties and nutrient composition of twonewly released(WH-1080 and WH-1025) and one conventional (C-306) wheat varieties,to prepare products (traditional, sweets/snacks, bakery and extruded of wheat flours of all the varieties) and study the effect of processing methods i.e., roasting, sprouting and malting.All prepared productswere evaluated for sensory characteristics using Nine Point Hedonic Scale by a panel of ten judgesand nutritional composition was assessed. The results of study indicated that the newly released wheat varieties WH-1080 and WH-1025 contained significantly higher levels of crude protein (12.51% and 12.36% respectively),starch content (69.16%)andhigher iron content (5.7 mg/100g) as compared to the variety C-306 (11.83%). Fat content in all the three wheat varieties ranged from 2.41% - 2.56. Crude fiber content ranged from 1.74% - 2.46% .The phytic acid content of wheat varieties ranged from 234.5 mg/100g to 253.9 mg/100g and polyphenols from 307.56 mg/100g to 338.4 mg/100g with lowest value in variety WH-1080. The variety WH-1080 had the highest protein digestibility (in vitro) (71.60 %) and starch digestibility (36.74 mg maltose/g).The albumin fraction of all the three wheat varieties ranged from 1.63% to 1.78%. Glutelin and prolamin content was found to be highest in the variety WH-1080 (2.97%) and (2.92) respectively.Crude fiber content increased in all the processing methods with the highest increase in sprouting method (20.11% -25.75%). Sprouting significantly increased the protein content and total soluble sugar content of all the varieties (38.46% to 59.4% ). Antinutrients decreased significantly in all the processing methods and decrease was highest in sprouting method and in vitro protein and starch digestibility increasedin all the processing methods. The overall acceptability scores for all the products prepared from unprocessed wheat flour were higher as compared to that of processed flours with the highest scores of products of sprouted flour among all the treatments of newly released variety WH-1080, followed by malting and then roasting. Nutritional evaluation of the products (chapatti, poori, dalia, halwa, ladoo, matar,bakli, cake, breads, biscuits, noodles, sev& flakes.) prepared from the unprocessed and sprouted flour of newly released WH-1080 & conventional variety C-306 showed that the products prepared from sprouted flour of variety WH-1080 was nutritionally superior to the conventional variety C-306 as there was significant improvement in crude protein, crude fiber, iron and in vitro protein and starch digestibility and significant decrease in antinutrients (phytic acid and polyphenols).Thus, it was found that the variety WH-1080 was nutritionally superior to other varieties and thus must be included at domestic level to achieve food & nutrition security and should be implemented in the public health programmes in India.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/78868
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFoods and Nutrition
dc.subjectparticipation, Biological phenomena, Crops, Land resources, Selection, Productivity, Economics, Area, Sowing, economic systemsen_US
dc.these.typeM.Sc
dc.titleNutritional Evaluation of products prepared from newly released wheat varietiesen_US
dc.typeThesisen_US
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