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Mummaleti, Gopinath
- Formulation and Sensory Evaluation of Flax Seed Chutney Powder
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PDF Views:2
Authors
Affiliations
1 Dept. of Food Technology, College of Food Science and Technology, ANGRAU, Bapatla, Andhra Pradesh - 522 101, IN
2 Dept. of Food Safety and Quality Assurance, College of Food Science and Technology, ANGRAU, Bapatla, Andhra Pradesh - 522 101, IN
1 Dept. of Food Technology, College of Food Science and Technology, ANGRAU, Bapatla, Andhra Pradesh - 522 101, IN
2 Dept. of Food Safety and Quality Assurance, College of Food Science and Technology, ANGRAU, Bapatla, Andhra Pradesh - 522 101, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 3 (2019), Pagination: 243-248Abstract
The flax seeds are very important in regular diet for humans especially for females. They increase nutrient absorption, help in weight loss, gluten free, rich in antioxidants and omega 3 fatty acids. Owing to these health benefits, dietitians and doctors advise to take flax seeds every day. However, most people especially youngsters may not show interest to take raw flax seeds. Chutney powder made with flax seeds is a best alternative way of consumption highly palatable and nutritious to incorporate in regular diet. Chutney powder of different formulations is made with flax seed, peanuts or black gram, red chilies and spices. Sensory analysis was conducted among the trained and untrained panelists on various sensory attributes and proximate analysis was carried out to assess the nutritional value of bestaccepted chutney powder. From the sensory analysis, it could be concluded that most of the consumers liked the flax seed-groundnut chutney powder made with 20% groundnut and 15% black gram. The chutney powder has good considerable amounts of protein content from 19 to 21%. The study mainly intended to make a healthy palatable product with flax seed, which can be consumed by all groups of people and easy to consume than raw flax seed. The value added flax seed product can be incorporated in daily diet. The product is thus important for changing lifestyle and for consumers heading towards a healthy lifestyle.
Keywords
Palatable, Nutritious, Sensory Analysis, Fatty Acids, Healthy, Lifestyle.
References
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- Effect of Various Drying Techniques on Physical Properties and Nutritional Composition of Banana Flour
Abstract Views :78 |
PDF Views:1
Authors
Krishnaveni Rajamahendravarapu
1,
T. Vyshnavi
1,
A. Lavanya
1,
B. Sunitha Venkataseshamamba
1,
Gopinath Mummaleti
2
Affiliations
1 College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Bapatla - 522 101, Andhra Pradesh, IN
2 Department of Food Biotechnology, Indian Institute of Food Processing Technology, Thanjavur - 613 005, Tamil Nadu, IN
1 College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Bapatla - 522 101, Andhra Pradesh, IN
2 Department of Food Biotechnology, Indian Institute of Food Processing Technology, Thanjavur - 613 005, Tamil Nadu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 59, No 3 (2022), Pagination: 300-309Abstract
The present study was carried out to evaluate the physical and nutritional properties of banana flour made using various drying techniques. The techniques such as sun, oven, fluidized bed and osmotic drying techniques were used in preparing banana flour. The study revealed that the bulk density of banana flour was 0.66 ± 0.01. The banana flour produced through solar drying was observed to have higher solubility of 9.3 % and the banana flour produced by osmotic drying exhibited lower solubility compared to other samples. The low moisture content of banana flour reveals that the product was shelf-stable and can be stored for longer time. The phenolic compounds were present in banana flour with good antioxidant capacity helps in protecting organs of the body. The banana flour can be a best alternative to wheat flour and gluten free products can be made and also a best natural functional ingredient that can be used in various food products as a thickener.Keywords
Banana, Drying, Nutrition, Flour, Thickener, AntioxidantReferences
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