RekhaK.M. Manju2022-06-292022-06-292021-10https://krishikosh.egranth.ac.in/handle/1/5810184896The present research work entitled “Standardization of processing technology of drumstick (Moringa oleifera) flower and seed for value addition in food products” was carried out to optimize processing and evaluate the quality, effect of packaging on drumstick leaf, flower and seed powders during storage and its utilization for value addition in chapatti and laddoo. Freeze dried (FD) leaf and flower powders were selected on the basis of highest retention of antioxidant activity (89.47 and 78.79%) and sensory quality. Fluidized bed dried (FBD) leaf and flower powder were selected for higher overall acceptability scores (5.82 and 4.40) after FD and lowest drying time among all. Seed, germination followed by FBD and FD or fermentation with L. plantarum followed by FD, improved the antioxidant activity. Fermented freeze dried (FeFD) seed powder had highest antioxidant activity and overall acceptability among seed powders. Drumstick powder incorporated value added chapatti (VAC) and laddoo (VAL) had the best acceptable level at 10, 12 and 1 percent for leaf, flower and seed powders respectively. FD leaf and flower powder retained higher calcium, iron and bioactive compounds while secondary metabolites such as oxalate and saponin were reduced more by FBD. Germination or fermentation increased the crude protein, crude fiber and bioactive compounds such as vitamin C, carotenoids and total phenol thereby total antioxidant activity while secondary metabolites, minerals, fat, ash, carbohydrates and energy were decreased. Drumstick powders were packed in aluminium laminated pouch (ALP) with vacuum or free oxygen absorber (FOA) or normal and glass bottle for storage at room temperature. ALP with vacuum retained the highest vitamin C, carotenoids, total phenols and antioxidant activity along with lowest non enzymatic browning while moisture content and water activity were best maintained in glass bottle after three months of storage. Secondary metabolites were not affected by packaging, decreased during ninty days storage in all drumstick powders. Incorporation of leaf powder at 10% followed by flower powder at 12% and raw and treated seed powder at 1% increased the antioxidant activity of value added products either fresh or stored except laddoo incorporated with raw seed powders. While non enzymatic browning was maintained with incorporartion of raw seed and maximum was with FD flower powder. In value added products, leaf powder improved the taste and overall acceptability of VAL while FeFD seed powder improved taste and overall acceptability in VAC and VAL compared to raw and germinated seed powders.EnglishThesis