Nutritional evaluation of value added products of guar (Cyamopsis tetragonoloba L. Taub.) gum powder
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Date
2008
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Publisher
CCSHAU
Abstract
The present investigation was carried out to develop value
added products from guar gum powder and evaluate the
products for organoleptic acceptability, nutrient composition and
shelf life. Guar gum was incorporated in different types of bakery
products (biscuit, cake, nan-khatai), preserved products (apple
jam and tomato ketchup) and traditional products (ladoo, matar,
sev and shakarpara). All developed products were
organoleptically acceptable. However, bakery and traditional
products incorporated with 1% guar gum had same acceptability
as control products. Among milk products, custard with 0.4%
guar gum, curd and ice cream with 0.25% guar gum and peda
with 1% guar gum were as good as control. Most acceptable
products were analyzed for nutritional evaluation and shelf life.
Nutrient and mineral composition of control products and
products incorporated with guar gum were found to be almost
similar. Moisture content was highest in curd incorporated with
guar gum i.e.94.76g/100g. Ca content was found to be highest
in control peda i.e. 647.33g/100g.
Storage study indicated that content of peroxide value, free
fatty acid and fat acidity increased significantly with increase in
storage period. Peroxide value was not detectable in all milk
products. Standard plate count of custard and peda increased
with increase in storage period, but in peda it remained in safe
limits upto 10 days. But SPC of ice-cream decreased with
increase in storage period. Incorporation of guar gum in
preserved product also resulted in cost reduction. Guar gum
powder can be successfully incorporated in various value added
products. Popularization and diversification of these products
will be helpful for the community.
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Keywords
Gums, Productivity, Storage, Acidity, Fats, Biological phenomena, Fatty acids, Application methods, Bakery products, Animal husbandry