scholarly journals Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus

2019 ◽  
Vol 20 (3) ◽  
pp. 89-97
Author(s):  
B.S Swathi ◽  
G.P.R Lekshmi ◽  
M.S. Sajeev
Keyword(s):  
Cooking Quality ◽  
Value Added ◽  
Nutritional Composition ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Tropical Fruit ◽  
Seed Flour ◽  
Nutritional Qualities ◽  
Postharvest Loss ◽  
Value Added Products

Jackfruit is an important tropical fruit grown extensively in homesteads of Kerala. Even though jackfruit is a pack house of nutritional components, it remains underexploited and facing huge postharvest loss. Jackfruit bulb and seed are rich in carbohydrates, proteins, fibre and other bioactive compounds and can be utilised for the development of value added products with health benefits and jackfruit pasta is promising as demand for nutritious pasta is increasing domestically as well as internationally. The present study aimed to develop red amaranthus enriched functional jackfruit pasta with natural red colour, nutritional qualities and consumer acceptability. The red amaranthus paste was added in two different proportions (5% and 10%) to different formulations of jackfruit pasta  comprising of jackfruit bulb flour, seed flour and cassava flour replacing a portion of refined flour. The enrichment with 10% of red amaranthus as paste to jackfruit pasta formulations reduced cooking loss, improved the cooking quality characters, nutritional quality, and sensory attributes and produced naturally coloured pasta with higher consumer acceptability.

scholarly journals Jackfruit seed: an accompaniment to functional foods

2019 ◽  
Vol 22 ◽  
Author(s):  
Roji Waghmare ◽  
Nagma Memon ◽  
Yogesh Gat ◽  
Sukhmani Gandhi ◽  
Vikas Kumar ◽  
...  
Keyword(s):  
Functional Foods ◽  
Value Added ◽  
Commercial Production ◽  
Consumer Acceptability ◽  
Asian Countries ◽  
Food Ingredient ◽  
Seed Flour ◽  
Health Promoting ◽  
Nutritional Benefits ◽  
Value Added Products

Abstract The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional food ingredient. To the best of the authors’ knowledge, a large number of studies have been carried out concerning the composition and health implications of jackfruit seeds. However, in broder manner there is a need to explore the information about the commercial production of jackfruit seeds and their incorporation in food products. Products with incorporated jackfruit seed flour possess better nutraceutical appeal, leading to improved consumer acceptability. The present study attempted to review the health-promoting effects of jackfruit seeds with special emphasis on their applications in the food. It also reveals the valorization of jackfruit seeds in various value-added products along with their effects on the different properties of the products.

Anthology of palm sap: The global status, nutritional composition, health benefits & value added products

2021 ◽  
Author(s):  
Chayanika Sarma ◽  
Gopinath Mummaleti ◽  
Vignesh Sivanandham ◽  
Sureshkumar Kalakandan ◽  
Ashish Rawson ◽  
...  
Keyword(s):  
Health Benefits ◽  
Value Added ◽  
Nutritional Composition ◽  
Global Status ◽  
Value Added Products

scholarly journals Development of Value Added Products Utilizing By- products of Bengal Gram: A Challenge Towards Food Security (P03-003-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Savita Budhwar
Keyword(s):  
Dietary Fiber ◽  
Value Added ◽  
Food Products ◽  
Nutritional Composition ◽  
Trypsin Inhibitor Activity ◽  
Total Calcium ◽  
Inhibitor Activity ◽  
Bengal Gram ◽  
By Products ◽  
Value Added Products

Abstract Objectives The main aim of this study is to determine the physiochemical properties and nutritional composition of by-product of Bengal gram and to develop value added products, incorporating by-products of cereals and pulses in combination. Further in this study popularization of such acceptable product and transfer of the technology regarding their preparation and utilization is also regarded to be beneficial. Methods For the nutritional evaluation of raw ingredients, physio-chemical property and nutrient composition were checked by AOAC methods. Standardization and development of some basic value added products were also done. Functional properties and nutritional composition of developed value added products were equally checked by shelf life evaluation to choose the most acceptable consumable food products. New products were made using fermentation, supplementation and combination. Results We found that most of the by-products are rich in protein, calcium, iron and fiber. We observed that Bengal gram husk contain highest amount of crude fiber i.e., 40%. However, it also contains ash (4.2%), dietary fiber (82 g/100 gm), insoluble dietary fiber (76 g/100 gm) and total calcium (984 mg/100gm). In case of broken rice we have observed low amount of trypsin inhibitor activity (16.35 TIU/mg) and high amount of starch (75 g/100gm). In addition, we have observed anti-nutritional factors significantly in higher amounts in case of broken rice. Additionally, wheat bran was found to contain high amount of total phosphorus (988 mg/100gm), soluble dietary fiber (10 g/100gm) , total calcium ( 71 mg/100 mg) and Trypsin inhibitor activity ( 55 TIU/mg) . Combining these by-products various products were prepared using various processing techniques like fermentation, supplementation and combination. We found that newly prepared value added products have high amount of proteins, dietary fiber, available minerals, in vitro protein digestibility and higher antioxidant activity. Conclusions We suggest that novel formulated food products can be utilized as an unconventional source of nutrients and therapeutic weapon to combat diseases such as diabetes and hypertension. Utilization of such agro wastes as food products will also be useful to combat hunger, food demand and malnourished state leading to maintenance of food security. Funding Sources Science and Engineering Research Board (SERB), Department of Science and Technology, Government of India.

Nutritional Composition of Value Added Products Prepared from Dillenia indica Linn.

2018 ◽  
Vol 25 (1) ◽  
pp. 23-26
Author(s):  
Nibedita Baruah Dutta ◽  
◽  
P.C. Saikia ◽  
S.C. Biswas ◽  
Hrishikesh Sarmah ◽  
...  
Keyword(s):  
Value Added ◽  
Nutritional Composition ◽  
Dillenia Indica ◽  
Value Added Products

The paper, deals with the utilitarian aspect of the fruits of Dillenia indica Linn.

scholarly journals DEVELOPMENT OF VALUE ADDED PRODUCTS FROM SHODDY YARN

2016 ◽  
Vol 4 (8) ◽  
pp. 11-17
Author(s):  
Mohini Gupta
Keyword(s):  
Product Development ◽  
Value Added ◽  
Consumer Acceptability ◽  
Value Added Products

This study was undertaken for development of value added products from shoddy yarn (Recycled yarn).  For the study, shoddy yarns were collected from Ludhiana and Amritsar districts of Punjab for preparing the fabric. Two count of shoddy yarn i.e. 10Nm and 12Nm were selected for the product development.  Twenty four prototype samples were designed, from which six most preferred design was obtained for development of value added product from developed fabric then consumer acceptability were assessed and found that majority of the respondents preferred the developed products.

scholarly journals Standardization of protein-enriched cookies made from Tamarind seed flour

2021 ◽  
Vol 13 (SI) ◽  
pp. 194-197
Author(s):  
Farhat Sultana ◽  
Vijayalakshmi ◽  
Geetha ◽  
Mini
Keyword(s):  
Low Cost ◽  
Protein Energy Malnutrition ◽  
Value Added ◽  
Supplemental Food ◽  
Seed Flour ◽  
Tamarind Seed ◽  
Protein Energy ◽  
Protein Rich ◽  
Value Added Products ◽  
Children Under 5

Protein-energy malnutrition is one of the major public health problems in India affecting children under 5 years of age. The prevalence of underweight in children under 5 is 42.5% in India, being the highest globally. The need for low-cost supplemental food is vital under such conditions. This study aims to develop low cost and protein-rich value-added products from Tamarind seed flour. The incorporation of Tamarind seed flour (50%) in the development of cookies exhibited a significant level of increase in protein in cookies. The protein content of Control cookies was 5.65% and Tamarind seed flour incorporated cookies was 11.26%. This study depicted that Tamarind seed flour can be used as the replacement of conventionally used cereal flours to develop functional foods to curb protein-energy malnutrition.  

scholarly journals Assessing Consumer Acceptance of Edamame-based Patties

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1139D-1140
Author(s):  
Dru N. Montri ◽  
Kathleen M. Kelley ◽  
Elsa S. Sánchez
Keyword(s):  
Sensory Evaluation ◽  
Nutritional Value ◽  
Value Added ◽  
Consumer Acceptance ◽  
State University ◽  
Product Characteristics ◽  
Pennsylvania State University ◽  
Food Items ◽  
Strong Interest ◽  
Value Added Products

A sensory evaluation was conducted on 9–10 Feb. 2005 at The Pennsylvania State University, University Park campus, to determine consumer acceptance of two edamame [Glycinemax (L.) Merrill] -based patties. This value-added product was chosen because of the increasing popularity of vegetable-based burgers. Patties were mainly composed of edamame, mushrooms, and onion; however, they differed, based on the type of mushroom and seasonings used and the addition of walnuts to one of the recipes. One type of patty was evaluated each day with participants rating it on overall appeal, flavor, appearance, and texture. A total of 209 consumers participated in the 2-day sensory evaluation, 106 on the first day and 103 on the second; and 23.6% and 25.2%, respectively, were familiar with or had heard of edamame before. Overall mean liking for the patties was 6.38 and 6.58 (1 being dislike extremely and 9 being like extremely) and mean liking for flavor was 6.44 and 6.83, respectively. Based on the sample, 43.4% and 35.9% of participants each day indicated that they “probably would buy” or “definitely would buy” this item from a supermarket. Consumers also ranked select product characteristics that influence their decision to purchase new food items in terms of importance. Results were similar for both days with flavor, nutritional value, and price ranked as the three most important factors that influence their purchasing deci-sions. Verbal comments from participants indicated a strong interest in purchasing this product. Results suggested that consumers found the two edamame-based patties acceptable. Small-acreage growers could consider marketing edamame for use in value-added products such as these.

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