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Gautam, Anamika
- Development and Quality Evaluation of Antioxidant Rich Star Fruit Beverages (Averrhoa carambola)
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Authors
Affiliations
1 Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
1 Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 426-430Abstract
Consumption of various types of fruit provides excellent health benefits because they are good source of phytochemicals and prevent many diseases. The protective action of fruits and vegetables has been attributed to the presence of antioxidants. In this view of above, the present study had been planned with the objectives to develop and assess the nutritional, antioxidant and shelf-life properties of antioxidant rich healthy beverages formulated using star fruit. Moisture, crude protein, crude fat, total ash and carbohydrate content present in Squash was 48.71±0.19 g, 0.2±0.01 g, 0.17±0.005 g, 50.87±0.20 g per 100 g, respectively. Crude fibre was not present in Squash. The energy value was 204.63±0.77 kcal per 100 g. Developed Squash had contained 19.17±0.21 mg calcium, 0.05±0.01 mg potassium and 1.27±0.04 mg magnesium per 100 g. In this sequence, proximate composition of Cordial was; moisture 54.03±0.02 g, total ash 0.15±0.01 g, carbohydrate 45.82±0.01 g and energy 183.28±0.06 kcal per 100 g. Crude protein, crude fat and crude fibre was detected in Cordial. Mineral content in Cordial which includes calcium, potassium and magnesium was 0.05±0.005 mg, 0.05±0.01 mg and 0.02±0.005 mg per 100 g, respectively. The total antioxidant activity, total phenolic content and ascorbic acid present in Squash was 70.91±0.38 %, 261.71±0.49 and 2.09±0.19 mg per 100, g respectively. Total antioxidant capacity inCordial was 67.82±0.26 %. The total phenolic content and ascorbic acid value ofCordial was 244.03±0.49 and 1.46±0.14 mg per 100 g, respectively. The organoleptic scores for Squash and Cordial during storage were slightly decreases during the storage period (0th to 90th days) but the scores were between “liked moderately” to “liked very much”. The effect of storage on total antioxidant capacity of Squash and Cordial revealed that during the storage period the total antioxidant activity was decreases, but it was in the range from 70.91±0.38% to 64.65±0.11 % for Squash and 67.82±0.26% to 60.26±0.15% for Cordial. So, it was concluded that developed Squash and Cordial were found highly acceptable when they were developed using Star Fruits.Keywords
Star Fruit, Phy-Tochemicals, Antioxidant, Phenolic Compound, Vitamin C, Shelf-Life, Organoleptic Evaluation.
References
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- Monalisa, K., Islam, M. Z., Asif-Ul-Alam, S. M. and Hoque, M. M. (2014). Valorization and storage stability assessment of underutilized fruit carambola (Averrhoa carambola) in Bangladesh American J. Food Sci. &Technol., 2 (4):134-138.
- Shinzo, H., Shimizu, E., Arimori, K., Okumura, M., Hidaka, M., Yamada, M. and Sakushima, A. (2008).Analysis of CYP3A inhibitory components of star fruit using liquid chromatography mass spectrometry. J. Nat. Med., 62: 345-348.
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- Development of Value Added Product with Ragi and Analyze the Mineral Content
Abstract Views :320 |
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Authors
Affiliations
1 Department of Food and Biotechnology, Jayoti Vidyapeeth Women’s University, Jaipur (Rajasthan), IN
2 Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur, (Rajasthan), IN
1 Department of Food and Biotechnology, Jayoti Vidyapeeth Women’s University, Jaipur (Rajasthan), IN
2 Department of Food Science and Nutrition, College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur, (Rajasthan), IN
Source
Food Science Research Journal, Vol 10, No 2 (2019), Pagination: 149-153Abstract
Finger millet or ragi is one of the ancient millets in India (2300 BC). Of all the cereals and millets, finger millet has the highest amount of calcium (344 mg %) and potassium (408 mg %). It has higher dietary fibre, minerals and sulfur containing amino acids compared to white rice, the current major staple in India. The present study was carried out with objective to develop fortified mathri using non-germinated and germinated ragi flour and assess the organoleptic acceptability and analyze the mineral content (calcium, phosphorus and iron) of developed products. Ragi provides highest level of calcium, antioxidants properties, phytochemicals, which makes it easily and slowly digestible. Hence, it helps to control blood glucose levels in diabetic patients very efficiently. The recipe was standardized and subjected to organoleptic evaluation by a panel of semi-trained judges using 9-point hedonic scale. The overall organoleptic acceptability of the control mathri was 7.0 ± 1 and the mean score of developed mathri 20 per cent and 30 per cent fortified with ragi flour and germinated ragi flour sample were 6.2±1.30, 6±0.70, 7±0.70 and 7.4±0.54, respectively. It was observed that mathris prepared with fortification of 30 per cent germinated ragi flour were the most acceptable and liked by the panel of members. The results of the analysis indicated that Ca content was 198.9, Fe was 2.19 and P was 92 mg/100g in the control mathris. On the other hand, mathri fortified with 20 per cent and 30 per cent germinated ragi flour contained high content of Ca (329.0 and 394.1 mg/100g, respectively). This shows that the germination increases the calcium content in ragi. Regarding the level of iron, fortification of mathris with non-germinated ragi flour at 20 per cent and 30 per cent levels increased the iron content. Iron was found to be 2.68 and 4.06 mg/100g in the non-germinated ragi flour fortified mathris. While, in the mathris that were fortified with germinated ragi flour at 20 per cent and 30 per cent levels had comparably higher iron content. Level of phosphorus in non-germinated ragi flour fortified mathris (20% and 30% levels) had 96 and 148 mg/ 100g and germinated ragi flour had phosphorus 172 and 256 mg/100g.Keywords
Ragi, Germinated Ragi Flour, Fortified Mathri, Organoleptic Evaluation, Mineral Content.References
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