Introduction: Horse gram is an underutilized pulse crop grown in wide range of adverse climatic c... more Introduction: Horse gram is an underutilized pulse crop grown in wide range of adverse climatic conditions. It occupies an important place in human nutrition and has rich source of protein, minerals, and vitamins. The importance of horse gram was well recognized by the folk/alternative/traditional medicine as a potential therapeutic agent. The use of dry seeds of horse gram is limited due to their poor cooking quality and the presence of anti-nutritional factors in horse gram is a matter of concern. The present study is to develop an instant dosa mix with horse gram incorporated in it. It also focus to understand the impact of germination and autoclaving in addition to germination on the selected nutrient and anti-nutrient profile of the dosa mix developed. Methodology: Horse gram was subjected to germination and autoclaving in addition to germination and this was used to make the dosa mix. The prepared horse gram dosa mix was subjected to selected nutrients analysis, total polyphenols and phytic acid analysis. Functional properties of the dosa mix were also studied. Dosa were prepared from all the variations and subjected to sensory analysis. Results: The horse gram dosa mix prepared with pre-treated horse gram had a good nutrient profile. There was an increase in the carbohydrate, protein and calcium content, whereas there was a decrease in the iron content due to the pre-treatments. A decrease in the phytic acid and polyphenol content was observed on germination and autoclaving. In the current study a significant decrease (p<0.05) in the bulk density and a significant increase (p<0.05) in WAC and OAC of germinated horse gram dosa mix and germinated & autoclaved dosa mix was observed. Horse gram dosa mix with either of pre-treatments- germination or germination & autoclaving can be prepared to retain the health benefits of horse gram in our diet.PAGES:
The abundance of scientific evidence on diet having a powerful impact on health and wellbeing has... more The abundance of scientific evidence on diet having a powerful impact on health and wellbeing has revitalized the curiosity to develop products with added benefits. Current market trends also indicate whooping market for health and functional foods. Chia seeds possess significant anti-inflammatory, antioxidant, cancer preventive and anti-ageing properties. Several epidemiological and experimental reports have proven its medicinal use. Chia seeds can be used to enhance omega-3 fatty acid content in many food products. Hence the study, “Effect of Roasting on selected Nutrient profile and Functional properties of Chia seeds (Salvia hispanica) and Optimization of Chia seed powder based Instant Soup Mix” was carried out. In this study, the Chia seeds were subjected to roasting and its impact on nutrient profile and functional properties were analyzed. A convenience food - ready to cook -Instant soup mix, with incorporation of chia seeds powder at 5%, 10% and 15% levels was developed. Sensory parameters of the soup mix prepared were analyzed by a panel of semi trained members in a 9 point hedonic scale. There was a significant difference in the proximate composition of the untreated and roasted chia seed flour. Sensory analysis of the chia soup revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of an instant soup mix with chia seed which has good nutritional profile and acceptable sensory attributes.
Introduction: Horse gram is an underutilized pulse crop grown in wide range of adverse climatic c... more Introduction: Horse gram is an underutilized pulse crop grown in wide range of adverse climatic conditions. It occupies an important place in human nutrition and has rich source of protein, minerals, and vitamins. The importance of horse gram was well recognized by the folk/alternative/traditional medicine as a potential therapeutic agent. The use of dry seeds of horse gram is limited due to their poor cooking quality and the presence of anti-nutritional factors in horse gram is a matter of concern. The present study is to develop an instant dosa mix with horse gram incorporated in it. It also focus to understand the impact of germination and autoclaving in addition to germination on the selected nutrient and anti-nutrient profile of the dosa mix developed. Methodology: Horse gram was subjected to germination and autoclaving in addition to germination and this was used to make the dosa mix. The prepared horse gram dosa mix was subjected to selected nutrients analysis, total polyphenols and phytic acid analysis. Functional properties of the dosa mix were also studied. Dosa were prepared from all the variations and subjected to sensory analysis. Results: The horse gram dosa mix prepared with pre-treated horse gram had a good nutrient profile. There was an increase in the carbohydrate, protein and calcium content, whereas there was a decrease in the iron content due to the pre-treatments. A decrease in the phytic acid and polyphenol content was observed on germination and autoclaving. In the current study a significant decrease (p<0.05) in the bulk density and a significant increase (p<0.05) in WAC and OAC of germinated horse gram dosa mix and germinated & autoclaved dosa mix was observed. Horse gram dosa mix with either of pre-treatments- germination or germination & autoclaving can be prepared to retain the health benefits of horse gram in our diet.PAGES:
The abundance of scientific evidence on diet having a powerful impact on health and wellbeing has... more The abundance of scientific evidence on diet having a powerful impact on health and wellbeing has revitalized the curiosity to develop products with added benefits. Current market trends also indicate whooping market for health and functional foods. Chia seeds possess significant anti-inflammatory, antioxidant, cancer preventive and anti-ageing properties. Several epidemiological and experimental reports have proven its medicinal use. Chia seeds can be used to enhance omega-3 fatty acid content in many food products. Hence the study, “Effect of Roasting on selected Nutrient profile and Functional properties of Chia seeds (Salvia hispanica) and Optimization of Chia seed powder based Instant Soup Mix” was carried out. In this study, the Chia seeds were subjected to roasting and its impact on nutrient profile and functional properties were analyzed. A convenience food - ready to cook -Instant soup mix, with incorporation of chia seeds powder at 5%, 10% and 15% levels was developed. Sensory parameters of the soup mix prepared were analyzed by a panel of semi trained members in a 9 point hedonic scale. There was a significant difference in the proximate composition of the untreated and roasted chia seed flour. Sensory analysis of the chia soup revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of an instant soup mix with chia seed which has good nutritional profile and acceptable sensory attributes.
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