Development of technologies for enhancing the utilization of guar bean (Cyamopsis tetragonoloba) in grain based foods
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Date
2016
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Punjab Agricultural University, Ludhiana
Abstract
India accounts for highest guar production in world which is mostly used for fodder and gum extraction. Its utilization in food purposes needs to be explored because of the health benefits offered due to its high galactomannan, protein and fibre content. Therefore, present work was carried out to study the guar flour characteristics and develop technologies to enhance its utilization in grain based foods. Three guar varieties i.e. G 80, Ageta 112 and HG 365 were assessed for physico-chemical, milling, thermal, rheological and functional properties. Gums were extracted from guar seeds and its proximate analysis was carried. Protein fractionation of guar seeds revealed globulins to be the largest proportion of protein present. Guar seeds were treated with different methods i.e. dehusking (roasting for 2 min, dehusking), soaking (27-30 ºC, 18 hours), autoclaving (110 ºC for 10 min, 120 psi), extrusion (Clextral, Twin screw extruder) and germination (soaking at 30±5ºC, germination for 3 days), dried at 45 ºC and milled to flour. The effects of processing treatments on proximate composition, colour, antinutritional factors (i.e. tannins, polyphenols and phytic acid) were assessed. Autoclaving was selected as best treatment for incorporation into food products on the basis of its effectiveness in reducing antinutritional factors. Grain based products with incorporation of autoclaved guar flour i.e. muffins (at 5, 10, 15, 20 %), cookies (at 1, 2, 3, 4, 5 %) and RTE extruded snacks (at 5, 10, 15, 20 and 25 %) were prepared and best levels from each variety were selected for all the products on basis of sensory acceptability. The selected levels of autoclaved guar flour incorporated muffins (i.e. 10, 15 and 5 % of G 80, Ageta 112 and HG 365, respectively), packed in LLDPE were assessed for quality, sensorial and shelf life (under ambient and refrigerated conditions) studies. Similarly, selected best levels of autoclaved guar flour incorporated cookies (3, 3 and 2 % of G 80, Ageta 112 and HG 365, respectively) and autoclaved guar flour incorporated RTE extruded snacks (i.e. 10 % G 80, 15 % Ageta 112 and 5 % HG 365) were assessed for quality, sensorial and shelf life (packaged in aluminum laminates and HDPE packages) studies. Based on the results, it was concluded that Ageta 112 variety was most acceptable for food product preparation. This variety was recommended for muffin and extruded snacks preparation upto 15% incorporation level on basis of its nutritional, functional and sensory properties.
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Keywords
Guar, guar gum, muffins, extrudates, cookies, protein fractionation, antinutritional factors