Standardization and quality evaluation of grain amaranth (Amaranthus spp.) flour supplemented food products
| dc.contributor.advisor | Indira, V | |
| dc.contributor.author | Nidhi Bhtiwada | |
| dc.contributor.author | KAU | |
| dc.date.accessioned | 2019-06-14T09:36:36Z | |
| dc.date.available | 2019-06-14T09:36:36Z | |
| dc.date.issued | 2007 | |
| dc.description | PG | en_US |
| dc.description.abstract | Grain amaranth belonging to the family, Amaranthaceae is considered as an underexploited grain and suggested as a food for future having an important role in the human food system due to its easy cultivation and nutritional aspects. In the present study an attempt was made to estimate the quality of grain amaranth flour and to develop value added products using grain amaranth flour Grain amaranth was collected from the Department of Olericulture, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur and flour was prepared from the grains after sun drying. The prepared grain amaranth flour was stored for a period of six months and chemical constituents and organoleptic qualities was analysed initially, during third and sixth months of storage. The microbial load of the flour was also studied at monthly intervals for six months. Amaranth flour was found to be rich in protein, starch, fibre and minerals like iron, calcium, magnesium, potassium and phosphorus and low in anti-nutritional factors such as tannin and phytic acid. The moisture, tannin and phytic acid contents increased whereas the protein, starch, fat, fibre, calcium, magnesium, iron, potassium and phosphorus contents decreased gradually with advancement of the storage period. A gradual increase in the bacteria, fungi and yeast count in amaranth flour was also observed with advancement of storage period. The products like chapathi, biscuit and puttu were prepared by substituting grain amaranth flour for respective main ingredients namely wheat flour, maida and rice flour. The organoleptic evaluation of the products showed significant variation between treatments. Chapathi prepared by substituting wheat flour upto 30 per cent amaranth flour was found to be acceptable. However, biscuit and puttu prepared even upto 50 per cent substitution of grain amaranth flour with maida and rice flour respectively, obtained high organoleptic scores indicating that these products are also highly acceptable The result of the above study revealed that as the percentage of amaranth flour increased, nutritive value of the recipes also increased except carbohydrates. Therefore, products prepared by substituting main ingredient with amaranth flour at different proportions were found to be more nutritious than the prevailing food products. One serving of amaranth supplemented recipes if incorporated in our diet will met 3.04 to 20.1 per cent protein, 28 to 53.3 per cent fat, 0.20 to 5.93 per cent of fibre, 4.46 to 13.5 per cent carbohydrates, 1.55 to 22 per cent calcium and 1.72 to 23.1 per cent iron requirement. The study highlighted the significance of value added products from underutilised grain amaranth as a solution to the problems related to malnutrition. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810108521 | |
| dc.keywords | Food science and nutrition, amaranth food products | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Department of Home Science, College of Horticulture, Vellanikkara | en_US |
| dc.sub | Home Science | en_US |
| dc.subject | null | en_US |
| dc.theme | Amaranth food products | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Standardization and quality evaluation of grain amaranth (Amaranthus spp.) flour supplemented food products | en_US |
| dc.type | Thesis | en_US |