Development of value added products from sorghum and their nutritional and sensory evaluation

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dc.contributor.advisorBoora, Pinky
dc.contributor.authorSikandra
dc.date.accessioned2016-12-24T11:19:14Z
dc.date.available2016-12-24T11:19:14Z
dc.date.issued2005
dc.description.abstractThe present study was carried out to develop value added products using sorghum (CSV-9, HC-136), chickpea (HC-96-99) and wheat (WH-711) varieties. Chickpea had higher values of various physico-chemical properties whereas wheat had higher values for functional properties as compared to other. Significant differences were found in functional properties of sorghum varieties viz. HC-136 and CSV-9 except emulsification capacity. Proximate composition of chickpea was found to be higher as compared to sorghum and wheat variety. Sorghum variety (CSV-9) had highest reducing sugars content whereas wheat had highest starch content among all varieties. In vitro protein digestibility was reported better in sorghum (CSV-9) and in vitro starch digestibility in wheat variety. Sorghum (HC-136) had highest calcium content among all the varieties. Value added chapati, biscuits, cupcakes, noodles and ladoo were prepared using sorghum (varieties HC-136 and CSV-9), chickpea (HC-96-99) and wheat (WH-711) in different proportions. The most acceptable products were analyzed for their nutritional value and shelf-life. Biscuits prepared by supplementation were found better for their protein, fat, ash, crude fibre, sugars and minerals content. However, the supplementation also increased the antinutrients significantly. Supplemented biscuits had lower in vitro protein and starch digestibility than control. Proximate compositions of supplemented chapatis were increased significantly. Sugars, minerals and antinutrients content were also noticed higher in supplemented chapatis. Supplemented cup cakes had higher proximate, sugars, minerals and antinutrient content however low in vitro protein and starch digestibility than control. Control ladoo had higher protein, ash, fibre and antinutrients content. Significant increased in reducing sugars, starch content and in vitro protein and starch digestibility was noticed in supplemented ladoos. Proximate composition, sugars content and mineral profile was noticed significantly higher in supplemented noodles. However, in vitro protein and starch digestibility were found to be higher in control than supplemented noodles. Shelf-life of biscuits, ladoo and noodles was found quite satisfactory up to one month. Supplemented products have acceptability as good as control products. Therefore, these value added products should be included in the diet of vulnerable groups in order to improve their nutritional status.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/92604
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood and Nutritionen_US
dc.these.typeM.Sc
dc.titleDevelopment of value added products from sorghum and their nutritional and sensory evaluationen_US
dc.typeThesisen_US
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