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Krishnaprabha, V.
- Formulation and Standardisation of Diaflour Chapathi for Diabetics
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PDF Views:342
Authors
Affiliations
1 Department of Nutrition and Dietetics, P. S. G. College of Arts and Science College, Coimbatore – 641014, Tamil Nadu, IN
1 Department of Nutrition and Dietetics, P. S. G. College of Arts and Science College, Coimbatore – 641014, Tamil Nadu, IN
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FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 4, No 2 (2017), Pagination: 47-50Abstract
In the present study, dried fenugreek powder was incorporated with wheat flour in various proportions such as 5%, 10% and 15% and used for the preparation of diaflourchapathi. The various proportions mixed with wheat flour were undergone for organoleptically evaluated with the trained panel members and the physicochemical properties were also analyzed. The present study concluded that the 5% dried fenugreek powder incorporated chapathi got maximum scoring for overall acceptability. Quantitative analysis showed that the energy, protein, fat, crude fibre, iron and phosphorus contents were 335 Kcal, 11.75 g, 0.5 g, 1 g, 4.5 mg and 308 mg respectively in 100 g of 5% dried fenugreek powder incorporated chapathi. So, 5% fenugreek incorporated chapathi can be used as a supplement for diabetic patients in order to control the blood glucose level.Keywords
Diabetes, Diaflour, Sprouted Fenugreek Seeds.Full Text
References
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- Development and Nutrient Analysis of Pumpkin Seed Flour incorporated Value Added Products
Abstract Views :366 |
PDF Views:199
Authors
Affiliations
1 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore – 641014, Tamil Nadu, IN
1 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore – 641014, Tamil Nadu, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 7, No 2 (2020), Pagination: 32-38Abstract
Pumpkin seeds are rich in bioactive compounds. The purpose of the study was proper utilization of roasted pumpkin seeds flour in three bakery products namely cookies, cake and crackers. The control and test samples were analyzed for their sensory attributes. Highly accepted samples were subjected to nutrient analysis along with the control sample. All the products at 25% of incorporation were the most accepted except the crackers which was highly accepted at 50% level of incorporation. The analysis states that the energy, carbohydrate, fat, fibre, iron and magnesium content were higher in the crackers. The protein content was higher in the cookies. The antioxidant activity was found as 86.29%, 87.83% and 93.15% for the formulated cookies, cake and crackers respectively. The protein, fat, fiber, ash, energy, iron and magnesium content of all the supplemented products were significantly higher as compared to the control samples. Microbial count of the formulated products was analyzed and was in safer limits. Value added products using Pumpkin Seed Flour can be supplemented to the children to eliminate malnutrition and anaemia.Keywords
Cake Cracker, Cookie, Nutrients, Pumpkin Seed, Sensory Properties.Full Text
References
- Jafari M, Goli GAH, Rahimmalek M. The chemical composition of the seeds of Iranian pumpkin cultivars and physiochemical characteristics of the oil extract. Eur J Lipid Sa Tech. 2012; 114(2):161–7. https://doi.org/10.1002/ejlt.201100102
- Yada, M, Jain S, Tomar R, Prasad GBKS, Yadav H. Medicinal and biological potential of pumpkin. Nutrition Research Review. 2010; 23(2):184–90. PMid: 21110905. https://doi.org/10.1017/S0954422410000107