Nutritional evaluation of value added products of guar (Cyamopsis tetragonoloba L. Taub.) gum powder

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dc.contributor.advisorKawatra, Asha
dc.contributor.authorSandhya
dc.date.accessioned2016-11-19T13:54:00Z
dc.date.available2016-11-19T13:54:00Z
dc.date.issued2008
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/86486
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFoods and Nutrition
dc.subjectGums, Productivity, Storage, Acidity, Fats, Biological phenomena, Fatty acids, Application methods, Bakery products, Animal husbandryen_US
dc.these.typeM.Sc
dc.titleNutritional evaluation of value added products of guar (Cyamopsis tetragonoloba L. Taub.) gum powderen_US
dc.typeThesisen_US
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