:Quality Evaluation and Value Addition of Indigenous and Exotic street foods.
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Date
2019-07-31
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palampur
Abstract
The present study was undertaken to evaluate the physical, functional, nutritional and
microbiological quality of three Indian i.e. Samosa, Pakoda, Tikki and three exotic street
foods i.e. Momo, Spring roll and Burger. Control samples were prepared in the laboratory,
samples were also procured from the local street vendors and value addition was done by
adding locally available material. The samples were also evaluated for their organoleptic
acceptability. The results of investigation revealed that much variation in the nutritional
quality of control and value added samples of indigenous and exotic street food was not there.
A significant difference existed in the samples procured from street vendors. The peroxide,
free fatty acid was less in the exotic street foods. From hygiene point of view microbial load
was maximum in the exotic street foods as compared to indigenous street foods. In the
controlled sample of indigenous street foods the microbial load ranged between 11×10² to
24×10² cfu/g whereas in case of exotic street food it ranged between 114×10² to 186×10²
cfu/g. Calorific value of Indian street foods i.e. Samosa, Pakoda, Tikki was higher with the
values 497.28 kcal, 430.18 kcal and 451.69 kcal respectively as compared to the exotic street
foods i.e. Momo, Spring roll and Burger had values 319.99 kcal, 404.75 kcal and 423.34 kcal,
respectively. Value addition was helpful in improving the nutritional quality of indigenous
and exotic street foods which can be done by using whole wheat flour, germinated legume,
soya granules, rice flour, gram flour, and green vegetable. Indigenous street foods are much
safer and hygienic as compared to exotic street foods. The value addition can be done with
locally available food crops to improve nutritional quality and acceptability