Effect of cooking methods on anti-nutrient content of Loni (Portulaca quadrifida L.) and their products development

2017 ◽  
Author(s):  
Anisha Verma ◽  
Neeru Bala ◽  
Nikeshwori Khangembam
Keyword(s):  
Nutritive Value ◽  
Value Added ◽  
Nutrient Content ◽  
Leafy Vegetable ◽  
Cooking Methods ◽  
Nutritional Factors ◽  
Sensory Acceptability ◽  
Hedonic Scale ◽  
Calcium Iron ◽  
Value Added Products

The present study is focused to analyze the nutrients and anti-nutrient content of fresh Loni, to analyze the effect of cooking methods on the anti-nutritional factors of Loni, to prepare the value added products using fresh Loni and evaluate their sensory acceptability, to determine the nutritive value of the prepared products. Nutrient composition and anti-nutritional factors of fresh and cooked loni were determined. Two food products were made by incorporation of fresh loni at 40 percent, 60 per cent and 80 per cent in ‘Crispy leafy vegetable cutlets’ and 15 per cent, 30 per cent and 45 per cent in ‘Paratha’ refers as T1, T2, T3 respectively and the control T0 was made without incorporation of loni. The products were organoleptically evaluated for sensory acceptability using nine point hedonic scale. The nutrient content of fresh Loni were moisture 90.68 %, ash 4.4 g, protein 1.4 g, fat 0.4 g, crude fiber 1.6 g, carbohydrate 2.25 g, energy 24 kcal, calcium 273 mg, iron 14.34 mg, total carotene 3124 µg per 100 g. The anti-nutritional content of loni were significantly decreased after shallow and deep frying. Organoleptically it was found that 60 per cent incorporation of fresh loni in ‘Crispy leafy vegetable cutlets’ and 30 per cent incorporation of fresh loni in Paratha was found most acceptable. As well as the incorporation level increased the amount of fibre, calcium, iron and total carotene in the prepared products. On the basis of finding it is concluded that the fresh Loni can be used in the preparation of various products to increase the level of micro-nutrients.

scholarly journals Development and Quality Evaluation of Commercial Maize Products

2019 ◽  
Vol 4 (1) ◽  
Keyword(s):  
Wheat Flour ◽  
Value Added ◽  
Nutrient Content ◽  
Soya Protein ◽  
Market Potential ◽  
Quality Protein Maize ◽  
Balanced Diet ◽  
Innovative Products ◽  
Extruded Products ◽  
Hedonic Scale

The composition of maize endows it with many health benefits. However, maize is naturally deficient in lysine and tryptophan, which are two of eight amino acids regarded as essential for humans and are necessarily to be part of a balanced diet. In light of the above deficiency found in traditional maize the use of Quality Protein Maize (QPM) has brought its usage more productive. QPM differs from common maize in the weight distribution of the five protein fractions. The extent of the change is variable and affected by genotype and cultural conditions. It has been found, however, that the opaque-2 gene reduces the concentration of zein by some 30 percent. As a result, lysine and tryptophan content is higher in QPM varieties than in common maize. QPM based value added products are not available in the market for the consumer, even though products developed from maize have high market potential and are most important food alternative to protein malnourished and gluten sensitive patients. Centre of Excellence on Processing & Value Addition of Maize” initiated in 2014 under nutri farm pilot scheme, Government of India, has developed more than 20 innovative products of maize (Bakery products: Nankhatai, Bread, Toast, Cakes, Salted Cookies, Soya Protein Biscuit, Coconut Cookies, Muffins; Extruded Products: Whey and Butter milk based Pastine, Puffcorn; Traditional Prodcuts: Fortified popcorn, Khaman, Dhokla, Ladoo, Namkeen, Shakkarpara, Mathri). Most of the products have been analyzed for their nutrient content at Food Laboratory of Junagadh Agriculture University, Junagadh, Gujrat. Further they were subjected to panel of judges & consumers for their organoleptic acceptability and they all were found in the category of “liked moderately” to “liked extremely” category of 9 point hedonic scale. Out of several developed few products like Nankhatai, Pastine Khaman, coconut cookies & cake were introduced to market, small shops, & bakery outlets. It was observed that these products have great market potential and may be introduced as the alternatives/ replacement to the refined wheat flour. Results showed that the protein concentrations improved in the developed QPM based products. Salted biscuits were consumable by all age group as snack with tea or coffee. Pasta is partially cooked extruded product which was strongly liked by children and has high market potential. It can be concluded that incorporation of quality protein maize in place of refined wheat flour improved the quality of the maize products in terms of organoleptic acceptability and nutritional parameters. Hence blend of QPM flour and refined wheat flour has potential as an alternative to replace refined wheat flour intake for better health and innovative commercializable product.

Studies on Preparation of Cookies Fortified by Horse Gram Malt

2016 ◽  
Vol 53 (1) ◽  
pp. 91
Author(s):  
Selal Deepika ◽  
A. R. Sawate ◽  
R. B. Kshirsagar ◽  
A. T. Taur ◽  
B. M. Patil
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Value Added ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Hammer Mill ◽  
Nutritional Factors ◽  
Horse Gram ◽  
Hedonic Scale

The horse gram is a cheapest source of protein, calcium and iron. Further the germination of horse gram seeds can reduce the anti-nutritional factors. The germination was carried out by washing, soaking (12 h), germinating (24 h), oven drying and grinding into flour in hammer mill. The effect of germination on chemical characteristics of horse gram was found to significantly decrease (p<0.05) in protein, carbohydrate, fat and significantly increase (p < 0.05) in moisture and ash content. Further value added product (cookies) was prepared by incorporation of 5, 10, 15 and 20% germinated horse gram flour (GHF). The sensory evaluation of cookies was carried out by a panel of ten trained judges using 9-point Hedonic scale. The sensory quality of cookies significantly decreased (p<0.05) for higher level of GHF and significantly increased (p < 0.05) for low level of GHF. The cookies prepared by incorporation of GHF up to 10% were acceptable without affecting organoleptic quality.

Utilization of Lamp Shell (Lingula unguis) into Value Added Products

2012 ◽  
Vol 3 (1) ◽  
Author(s):  
Daisy G. Cari-An ◽  
Rosebella L. Malo
Keyword(s):  
Experimental Study ◽  
Sensory Evaluation ◽  
Coastal Zone ◽  
Value Added ◽  
Quality Attributes ◽  
Raw Material ◽  
Hedonic Scale ◽  
Value Added Products

An experimental study was conducted on the utilization of lamp shell locally known as ugpan to determine the value added products from it. The species of ugpan used was Lingula unguis and was collected in the coastal zone of Nabuswang, Canmoros, Binalbagan, Negros Occidental. Ugpan was tested as raw material into value added products. The meat was utilized into ugpan nuggets and the pedicle was used into crispy ugpan. The liking of ugpan nuggets and crispy ugpan were determined using sensory evaluation. The acceptability of the quality attributes of the value added product was determined using the 9-point hedonic scale. The liking of crispy ugpan showed 80 and 90 for the ugpan nuggets. The acceptability of crispy ugpan had a mean of 8.33 which meant like very much or very much acceptable, while the ugpan nuggets had a mean of 8.0 which meant like very much. The overall quality had a mean score of higher than 8 which means that the ugpan can be utilized into value added products. Improving the quality of ugpan nuggets can increase the hedonic score for the acceptance of the product. The result of this study will served as the extension project of the institution.   Keywords - Technology, crispy ugpan, Lingula unguis, quality, ugpan nuggets, Negros Occidental, Philippines

scholarly journals Nutritional Quality of Millets and their Value Added Products with the Potential Health Benefits: A Review

2021 ◽  
Vol 10 (10) ◽  
pp. 163-175
Author(s):  
Pragya Mishra H. G. Prakash ◽  
Suman Devi SeemaSonkar ◽  
Shweta Yadav H. C. Singh ◽  
D. R. Singh
Keyword(s):  
Nutritive Value ◽  
Health Benefits ◽  
Value Added ◽  
Potential Health ◽  
Negative Effect ◽  
Processing Techniques ◽  
Agriculture And Food ◽  
Modern Era ◽  
Value Added Products

Raising population at global level needs solving the problems related to food and health due imbalance use of fast foods of high calories. The problems of obesity, diabetes, cardiac arrests, porous bones, depressions etc. are so called general diseases of modern era. So many cereals are available which economically feasible and tasty but not healthy. At present people are very conscious with health. Millets are one of the best solution to found highly nutritious and health benefits in pandemic era. Researchers are proving that millet has a better option to other cereals. It contains energy, protein, vitamins, minerals and phytochemicals. Value added products of millets are possible to solve negative effect of agriculture and food security. So the review focused on millet nutritive value, health benefits, processing techniques with their value added products to enhance consumption of health.

scholarly journals Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2560 ◽  
Author(s):  
Pardeep Sadh ◽  
Suresh Kumar ◽  
Prince Chawla ◽  
Joginder Duhan
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Nutritive Value ◽  
Value Added ◽  
Bioactive Components ◽  
Food Industries ◽  
Current Review ◽  
Excellent Source ◽  
By Products ◽  
Value Added Products

A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day’s different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.

scholarly journals Nutritional profiling and value addition of products from Hypsizygus tessellatus

Food Biology ◽  
2017 ◽  
Vol 6 ◽  
pp. 1 ◽  
Author(s):  
Garvita Chauhan ◽  
Shalinee Prasad ◽  
Himanshi Rathore ◽  
Satyawati Sharma
Keyword(s):  
Value Added ◽  
Value Addition ◽  
Bioactive Constituents ◽  
Hot Air Drying ◽  
Hot Air ◽  
Freeze Dried ◽  
Dried Fruit ◽  
Hedonic Scale ◽  
Nutritional Profiling ◽  
Value Added Products

<p class="Default"><em>Hypsizygus tessellatus</em> is a popular wild edible culinary mushroom commonly cultivated in Japan, East Asia and North Europe. It is rich in micro nutrients and has great anti-tumorous, anti-cancerous rich polysaccharide fractions i.e. β-glucan, thus making it a good source of nutraceuticals. The present study was undertaken to investigate the nutritional as well as medicinal profile of this mushroom. Freeze dried and hot air dried samples were taken for the analysis. HPLC-RID investigations were carried out to estimate the content of β-glucan. The results revealed that it contains high proportions of protein (33.89g/100g), fiber (13.20g/100g), carbohydrates (50.10g/100g), potassium (1575mg/100g), calcium (98mg/100g) and phosphorus (568mg100g). The fat content was found to be 2.80gm/100g. Iron (18mg/100g) and zinc (5mg/100g) were present in trace amounts. Freeze dried fruit bodies showed better results than hot air dried samples pertaining to all nutritional and nutraceutical parameters. Value added products i.e. biscuits and salted crackers were made by incorporating 5 and 10% mushroom powder in refined wheat flour and their proximate, organoleptic and bioactive constituents were analyzed. Sensory evaluation based on hedonic scale resulted in high sensory ratings of all the products. The present study suggested that incorporation of 5% mushroom powder in salted crackers (<em>Mathri)</em> and 10% in biscuits not only increased concentration of protein, dietary fiber and β-glucan but also improved its flavor, texture and acceptability.</p><p class="Default"><strong>Keywords: </strong><em>Hypsizygus tesellatus</em>; lyophilization; hot air drying; salted cracker; biscuits; β-glucan</p>

scholarly journals Cashew Apple Utilization-Generating Wealth from Waste

2019 ◽  
Vol 4 (4) ◽  
Keyword(s):  
Nutritive Value ◽  
Value Added ◽  
Raw Material ◽  
Research Station ◽  
Major Drawback ◽  
The Family ◽  
Cashew Apple ◽  
Fruit Processing ◽  
Tropical Areas ◽  
Value Added Products

Cashew (Anacardium occidentale), belonging to the family Anacardiaceae, is a major commercial horticultural crop of India. It is primarily cultivated for its nut, and widely grown in tropical areas. However, may be due to the high value of the nut, another important produce from cashew i.e. cashew apple, has been neglected all along without any utilization. Cashew apple is very tasty and is highly nutritious. It is comparable with many other tropical fruits in its nutritive value and contains more vitamin C and riboflavin. It is not commercially used in India, except in Goa where it is profitably used for the production of feni. The cashew apple, weighing about 8-10 times that of the nut, is an equally valuable produce from the crop, if it is economically exploited. Cashew apple is a pseudo fruit formed by the swollen receptacle and is highly nutritious and is a valuable source of sugar, minerals and vitamins. Ripe apple is very juicy and spongy having a unique flavour and smell. The astringent and acid principles in cashew apple produce a rough unpleasant and biting sensation on the tongue and throat, major drawback of the fruit which prevents the consumption of fresh fruits and the tannin content varies from 0.06 to 0.76g per 100 g. This in fact limits the utilization of cashew apple as fresh fruit as well as raw material in the fruit processing industry [1,2]. Hence the removal of astringency is the primary step in cashew apple processing. Large number of technologies has been developed by various research stations in India, more specifically Cashew Research Station, Madakkathara, Kerala Agricultural University, Vellanikkara, Thrissur, Keralka India, for the economic utilization of cashew apple by processing it into various value added products.

scholarly journals Develop the Value Added Products and Sensory Evaluation of Proso Millet Fresh Products

2021 ◽  
Vol 10 (9) ◽  
pp. 262-267
Author(s):  
Swiny Sandhvi Vishakha singh
Keyword(s):  
Sensory Evaluation ◽  
Mineral Content ◽  
Value Added ◽  
Nutritional Factors ◽  
Overall Acceptability ◽  
Proso Millet ◽  
Fresh Products ◽  
Protein Rich ◽  
Legume Flours ◽  
Value Added Products

Proso millet is a protein-rich grain that also contains minerals such as phosphorus and magnesium. The amount of phosphrous (206mg) and magnesium (153mg) in this millet is higher than in other millets. Processing such as soaking and roasting affects the mineral content and fibre, however it reduced anti-nutritional factors like phytate and tannin content. Many traditional Indian Recipes have been prepared from proso millet or blended with other cereal and legume flours to enhance the nutritional value and palatability. Development and value addition to proso millet incorporated fresh products like Proso millet chapati and kitchari. It can be concluded that sensory evaluation done on all the recipes revealed that Proso millet significantly improved their organoleptic evalutaion. Proso millet formulated chapati and kitchari was found rich in nutrients and its overall acceptability was also good.

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