Vijaya Vahini R. ¹, Nirmala Josephine Mary ²

Affiliations
1 Department of Home Science - Food Science, Nutrition and Dietetics, SDNB Vaishnav College for Women, Chromepet - 600 044, IN
2 Bharadhidhasan Govt. College for Women, Puducherry - 605 001, IN

Abstract

Non-dairy milk alternatives are defined as dissolved and disintegrated plant extracts of cereals, millets, pseudo cereals, legumes, nuts and oil seeds that resemble bovines’ milk in appearance and consistency. In recent years, consumers opting for non-dairy milk alternative are gradually increasing due to medical and ethical reasons. Sesame seeds are the most underutilized and low maintenance crop with abundant health benefits and functional properties. In spite of its superior nutritional quality and high calcium content (1174 mg), the diversification and commercialization of novel sesame seed-based food products is still insufficient and certainly needs research focus. The present study was aimed to formulate sesame seed based non-dairy milk alternatives and quality evaluation of the same. Decorticated sesame seeds were purchased from local market, Chennai and subjected to simple household processing techniques such as soaking, grinding and filtration. Soaked sesame seeds were subjected to grinding process in domestic blender and filtered using triple layer muslin cloth to remove the slurry. The obtained sesame seed extracts were pasteurized and stored in pre sterilized glass bottles at 40°C and subjected to physiochemical, proximate, sensory and cost analysis. The results of quality analysis of sesame seed extract revealed that the extract possessed appreciable nutritional composition with desirable sensory attributes and also found to be low cost. The study implied that formulation of novel and acceptable non-dairy product from indigenous low-cost ingredients such as sesame seeds was feasible and suits well to population seeking non - dairy milk alternatives.

Keywords

Non-Dairy Milk Alternatives, Sesame Seed, Quality Evaluation, Pasteurization.

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Akshaya R. ¹, Vijaya Vahini R. ¹, Vijaya Vahini R. ¹, Lakshmi T. S. ¹

Affiliations
1 Department of Home Science - Nutrition, FSM and Dietetics, S.D.N.B. Vaishnav College for Women, Chennai, IN

Abstract

Cereal and pulse combination is considered as the staple food in the diet pattern, whereas refined or processed food consumption plays an important role in the occurrence of chronic lifestyle-related diseases. Cake is a sweet baked food made from refined flour and sugar, egg and fat. Consumers are gaining awareness about the importance of consuming healthy and wholesome foods. Hence, there is a felt need to develop plant-based, gluten-free and lactose-free cupcakes incorporating indigenous kattuyanam rice by completely replacing refined flour. Brown rice (Oryza sativa L.), also recognized as Kattuyanam rice is one of the traditional coloured rice variety which has immense nutrient potentials and improves human health. The present study was intended to formulate a plant-based cupcake that is rich in protein, fibre and calcium. The study also aimed at evaluating its nutritional composition, calculate its cost, and to assess the level of acceptability by subjecting to organoleptic evaluation. The plant-based cupcakes were formulated in three different ratios using each pulse variety and with kattuyanam rice. The two varied pulses used were horse gram dhal [A KHC (50:10), B KHC (40:20), C KHC (30:30)] and green gram dhal [D KGC (50:10), E KGC (40:20), F KGC (30:30)], the cakes were formulated and standardized without the addition of any artificial preservatives. Sensory evaluation of the cupcakes was carried out by a panel comprising of twenty members and the nine-point hedonic scale was used. The results of the sensory evaluation revealed that the kattuyanam rice cupcakes formulated in the ratio 30:30 [C KHC and F KGC] from both the variations had maximum overall acceptability score, these were subjected for further analysis. Results of the nutrient analysis revealed that the cupcakes were rich sources of protein, fibre and iron. The cupcakes were priced at twelve rupees per piece, making it economical. The formulated kattuyanam rice cupcake can be considered a viable solution for people with celiac, lactose intolerance patients, and the population adopting a vegan lifestyle.

Keywords

Kattuyanam Rice, Cupcake, Vegan, Gluten-Free, Novel Snacks.

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