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Deo, Shrutika K.
- Formulation and Quality Assessment of Protein Rich Sesame Chikki-Indigenous Energy Bar
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Authors
Affiliations
1 MIT College of Food Technology, Aurangabad (M.S.), IN
1 MIT College of Food Technology, Aurangabad (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 11-14Abstract
‘Brittle’ is commonly known as Chikki-it’s an indigenous sweet snack, mostly liked by all age groups, also possesses nutritional importance in it. In present study utilization of sesame (Sesamum indicum) is carried out in Chikki to evaluate the acceptance of consumers towards S1 to S4 samples i.e. S1 as Raw sesame and Jaggery, S2 as Roasted sesame and Jaggery, S3 as Raw sesame and Sugar while S4 as Roasted sesame and Sugar. Sample S1, S2, S3 and S4 were subjected to proximate analysis, Textural Analysis, organoleptic evaluation and statistical analysis (ANOVA). Results showed the more hardness in Roasted sesame and sugar sample (S4) 201.70 MJ. Organoleptic properties revealed that raw sesame and sugar sample (S4) is acceptable permutation of Chikki followed by roasted sesame and jaggery sample (S2).Keywords
Sesame Chikki, ANOVA, Texture Analysis.
References
- AOAC (2012). Official methods of analysis. (13th Ed.), Association of Official Analytical Chemists, Washington, USA.
- Chetana, R. and Sunkireddy, Y.R. (2011). Preparation and quality evaluation of peanut Chikki incorporated with flaxseeds. J. Food Sci. Technol., 48(6): 745-749.
- Manay, N. and Swamy, S. (2001). In: Food facts and principles (2nd Ed.), New Age International Pvt. Ltd., pp. 410-424.
- Ng, S., Lasekan, O., Muhammad, K., Sulaiman, R. and Hussain, N. (2014). Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.). Chem. Central J., 8(1) : 55. http://doi.org/10.1186/s13065-014-0055-2.
- Phillips, K.M., Ruggio, D.M. and Ashraf-Khorassani, M. (2005). Phytosterol composition of nuts and seeds commonly consumed in the United States. J. Agric. Food Chem.,53(24) : 9436-9445.
- Schneyder, A. (2014). Malnutrition and nutritional supplements. Australian Prescriber, 37(4) : 120-123.
- Preparation and Quality Evaluation of Indigenous Gluten-Free Sweet Dumpling (Modak) Enriched With Asparagus racemosus
Abstract Views :214 |
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Authors
Affiliations
1 MIT College of Food Technology, Aurangabad (M.S.), IN
1 MIT College of Food Technology, Aurangabad (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 37-40Abstract
Pregnant women require ensuring that their diet provides sufficient nutrients and energy for the foetus to develop and grow appropriately. Her diet needs to be balanced and nutritious - this involves the right balance of proteins, carbohydrates, and fats, and consuming an ample variety vegetables, and fruits. In present study an attempt was made to prepare an indigenous sweet snack, including modification and formulation of gluten free steamed dumpling (rice based steamed Modak). Modak is enriched with asparagus powder to propose a healthy snack for conceiving and lactating women as it promotes mammary secretion and helps in maintenance of foetal growth. Experimental modak stuffing includes fresh coconut, jaggery, anardana powder, asparagus powder and poppy seeds. For variable samples S0, S1, S2 and S3 (Asparagus powder at the rate of 0, 5, 10, 15%, respectively) sensory evaluation was carried out and ANOVA was applied to study the variance and to know the consumer preference, at the same time physicochemical, shelf life study and textural properties of resultant samples were analyzed. Based on sensory score it was concluded that 5% level fortification was accepted by consumer.Keywords
Gluten Free Steamed Dumpling, Asparagus racemosus, ANOVA, Textural Analysis.References
- NIN publication book mother and child nutrition.
- Samant, S.S., Dhar, U. and Palni, L.M.S. ( 1998). Medicinal plants of Himalaya, diversity, distribution and potential values, Gyonadaya Prakashan, Nainital,.
- Source dietary guidelines for Indians - a manual, NIN, Hyderabad. The diet given is a Vegetarian diet for pregnant women (weighing 50kg) doing sedentary work,
- Srilakshmi, B. (2003). Food science. New Age International.
- U.S. Department of Agriculture Agricultural Research Service. (2012). USDA National Nutrient Database for Standard Reference, Release25https://ods.od.nih.gov/factsheets/Folate-HealthProfessional/