Asian Journal of Home Science

Pooja Maurya ¹, Mukta Singh ²

Affiliations
1 Department of Food and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, IN
2 Department of Home Science, Mahila Mahavidyalaya, Banaras Hindu University, Varanasi, U.P., IN

Abstract

Carrot is one of the important ischolar_main vegetables rich in bioactive compounds like carotenoids and dietary fibres with appreciable levels of several other functional components having significant healthpromoting properties. Bread is major fermented and baked food products commonly consumed by large number of people. Carrots are nutritionally rich because it contains large amount of essential nutrients, which are helpful in growth, development and beneficial for preventing diseases. Incorporation of carrot powder with refined flour in bread increase the several nutrients; vitamins, especially vitamin A (-carotene), fibre and minerals. Carrots offer an effective way to produce value added products. The objectives of incorporation of carrot powder with refined flour is to make low cost food and consumed by large no of people and also easily available and have many health benefits. In present study, a systematic approach was followed to develop and standardize the process for the preparation of carrot products. Sun drying method was selected to prepare carrot powder (for drying).Carrot powder incorporated food products was in percentage 10 per cent, 20 per cent and 30 per cent in refined flour 90 per cent, 80 per cent and 70 per cent making total percentage 100 per cent of each product and evaluated for sensory characteristics using nine point hedonic scale and numerical scoring method and crude fibre were also analysed.

Keywords

Fermented, Baked, Carrot Powder, Hedonic Scale

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Shweta Priyadarshini ¹, Mukta Singh ²

Affiliations
1 Department of Home Science, Mahila Mahavidhyalaya, Women College (B.H.U.) VARANASI (U.P.), IN
2 Department of Home Science, Mahila Mahavidhyalaya, Women College (B.H.U.), VARANASI (U.P.), IN

Abstract

The post harvest industry is expected to supply good quality fruit and vegetables to consumers throughout the year from various and distant fields. Post harvest products are living and respiring materials and from field to fork, several factors influence quality. In this study, focus was mainly on leafy green vegetables and so spinach was taken as the subject. The primary aim of this study was to determine the effect of perforated packaging and temperature on the retention of ascorbic acid and iron in spinach. Organically grown, fresh spinach leaves were taken from kitchen garden and were separated into three equal parts. Two portions (Sample 1 and 2) were packed in 40 micron thick plastic film and after heat sealing the packets were perforated with a medical needle. Sample 1 and sample 3 (unpacked), were stored at 4°C and sample 2 was stored at -18°C. After 6 days of storage fresh spinach (sample 4) was taken from same kitchen garden. All the samples were then evaluated for iron and ascorbic acid. The iron content in sample was determined by UV- Spectrophotometry method and the ascorbic acid content was determined by 2, 6 dichloroindophenol titrimetric method (AOAC). Furthermore, weight loss was evaluated and sensory analysis was used for describing the quality changes such as physical appearance, texture/shrinkage and to ascertain the overall acceptability. The result of sensory analysis was then subjected to ANOVA, for statistical analysis. In this study greater retention of ascorbic acid (84.6 %) was observed during storage of sample (sample 1) in perforated plastic film at 4°C as compare to sample 2, stored at -18°C (69.3 %) and sample 3, stored unpacked (58.7 %). The greater retention of iron was also observed in the same sample (85.8 %). It also had the higher overall acceptability as compared to other two samples. Further, it got highest score of 6.8 for overall acceptability on 6^th day of storage. Thus, in the present study the quality retention was superior with perforated packaging at 4°C storage temperature.

Keywords

Spinach, Perforated Packaging, Retention of Iron, Retention of Ascorbic Acid, Temperature.

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