Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation

Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation ( Vol-3,Issue-3,May - June 2018 )

Author: Ms. Mani Sahai

ijeab doi crossref DOI: 10.22161/ijeab/3.3.26

Keyword: Jackfruit seed flour, Okra seed flour,By-product, Phytonutrients, Standardization of flour, Functional properties.

Abstract: Jackfruit and Okra are popular fruit crops grown in India. The seeds are the by-product obtained during the processing of these crops. Jackfruit seed possess disposal problem if not handled properly. Scientific data shows that jackfruit and okra seed powder has various health benefits like prevent cancer, lowers the risk of heart disease, improves digestive system, boost immunity in the body, maintains blood glucose levels and helps to increase bone mineral density. The seeds of these crops are particularly a rich source of proteins, starch, minerals and dietary fibres along with phytonutrients. The present study was designed to investigate proximate composition, functional properties and mineral analysis of the best composite flour. Randomization of variables were done along with their nutrient composition. The flour having the highest nutritional value was selected as the best composite flour. Sensory evaluation of the developed food product by incorporating Okra seed flour, Jackfruit seed flour and Wheat flour was also done. After that physical properties of the most acceptable food product were carried out. Results for proximate composition revealed that jackfruit seed flour had an appreciable amount of moisture and protein i.e. 9.08±0.6 and 5.12±0.43 and low amount of fat i.e. 3.6±0.3. While okra seed flour possesses a high amount of moisture and ash i.e. 6.7±0.07 and 6.61±0.4. Estimation of functional properties revealed that water absorption capacity i.e. 1.68±0.051 and oil absorption capacity i.e. 1.81±0.057 of the composite flour was high but the bulk density 0.95±0.02 was very low. Mineral analysis depicted the presence of higher amount of calcium i.e. 3.49±0.02 and iron i.e. 2.71±0.01 but low amount of potassium i.e. 1.46±0.02 in the best composite flour. Sensory evaluation of the product developed (Cookies) was carried out using 9-point hedonic scale with various attributes in four concentrations i.e. 5%, 10%, 15% and 20% and were compared with the standard. Sensory evaluation revealed that up to the level of 5% the developed products were more acceptable than standard. The physical properties with 5% level of incorporation were carried out. Results depicted that oil absorption capacity was high i.e. 4.88±0.02 and good amount in dispersibility i.e. 4.01±0.01 water absorption capacity i.e. 3.74±0.01 but low amount of percent solubility i.e. 1.66±0.01. Thus, the results signify that okra and jackfruits seeds are a good source of various nutrients, functional and mineral properties.

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Cite this Article:

MLA

Ms. Mani Sahai et al."Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 3, no. 3, 2018, pp.0916-0927 AI Publications doi:10.22161/ijeab/3.3.26

APA

Ms. Mani Sahai, P.(2018).Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).3(3), 0916-0927.10.22161/ijeab/3.3.26

Chicago

Ms. Mani Sahai, P.(2018).Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation. International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).3(3), pp.0916-0927.

Harvard

Ms. Mani Sahai. 2018."Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).3(3):0916-0927.Doi:10.22161/ijeab/3.3.26

IEEE

Ms. Mani Sahai."Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation", International Journal of Environment Agriculture and Biotechnology,vol.3,no. 3, pp.0916-0927,2018.

Bibtex

@article { ms.manisahai2018development,
title={Development of Vegetable Seeds Incorporated Cookies: Nutrient Composition, Functional Properties, Mineral Analysis and Sensory Evaluation},
author={Ms. Mani Sahai , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={3},
year= {2018} ,
}