STANDARDIZATION AND EVALUATION OF OILSEED BASED LOW COST NUTRITIOUS BARS FOR OLD AGE PEOPLE
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Date
2020-09-04
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CSKHPKV Palampur
Abstract
Nutritive potential of the oilseed crops are known for improvising the human diet,
because, these crops provide food security and assurance of employment generation in
the society. The present experimentation was under taken at Department of Food
Science, Nutrition and Technology, CSKHPKV, Palampur, Himachal Pradesh with
objective to standardize the processing techniques and to analyze the nutritive aspects
of the developed bars. The flaxseeds (Surbhi) and sesame seed (Brajeshwari) were
given treatments viz. roasting and soaking followed by roasting were incorporated at
10, 15 and 20 per cent in the development of nutritious bars. Flaxseeds and sesame
seeds were soaked in water for six hs and roasted at 95-1200C for 6-10 minutes. Soaked
+ roasted treatment decreased the crude protein, crude fibre, crude fat, total ash content,
carbohydrate content, total energy and antinutritional factors significantly (p≤0.05)
when compared to roasted seeds. But total phenol content and DPPH per cent inhibition
activity increased significantly. Mineral content (Ca and Cu) was higher in roasted
flaxseeds and sesame seeds as compared to soaked + roasted flaxseeds and sesame
seeds. The mean scores for overall acceptability of the developed nutritious bars were
acceptable (in the range 7.65-8.94) at different levels of incorporation of flaxseeds and
sesame seeds. The nutrients viz. carbohydrate, crude protein, total ash content and total
fiber increased significantly (p≤0.05) in the developed nutritious bars by using roasted
flaxseeds and sesame seed increased in the range from 10 to 20 per cent. Whereas the
phytic acid decreased in the bars utilizing soaked + roasted flax seed and sesame seeds
and the antioxidants activity total phenol and DPPH inhibition activity increased in
these bars. The total viable count was highest in bar A8 prepared by using 20 per cent
of roasted flaxseeds and 10 per cent of soaked + roasted sesame seeds (1.39 x 105cfu/g)
while the least count (1.27 x 105cfu/g) was recorded in bar A9 developed by using 15
per cent of roasted flaxseeds and sesame seeds each after 90 days of storage period. The
free fatty acid and peroxide value were in the range of 0.17-0.21 mg/KOH, 1.557-2.884
mEq peroxide/Kg of sample respectively which indicates that the samples were within
the safe limit, have good shelf life and acceptable for their wholesomeness
consumption.