Articles

Development and Evaluation of Nutrient Rich Mixed Seed Laddu

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Mixed seed laddu is an snack which is prepared by different types of seeds namely Pumpkin seeds, Sunflower seeds, Watermelon seeds, Flax seeds, Chia seeds, almonds, cashew, pasta, jowar flour for better health benefits , these seeds are Nutritionally rich foods , This study focuses on the development of mixed seed laddu—a nutrient-dense snack composed of various seeds including pumpkin, sunflower, watermelon, flax, chia, as well as almonds, cashew, and pistachio. The aim was to create a nutritionally rich product by varying seed proportions and analyzing its sensory attributes and shelf-life stability. Three formulations were tested: Sample A (30% RF, 10% PS, 10% WS, 15% SS, 10% CS, 10% FS, 15% OI), Sample B (25% RF, 10% PS, 15% WS, 15% SS, 5% CS, 15% FS, 5% OI), and Sample C (30% RF, 10% PS, 10% WS, 15% SS, 10% CS, 10% FS, 15% OI). Sensory evaluations conducted by a taste panel indicated that Sample A demonstrated superior organoleptic properties compared to the other formulations. Nutritional analysis revealed that Sample A contained 599 kcal/100g, with 73.8g carbohydrates, 9.5g fat, 4g protein, 1.4g dietary fiber, negligible sugar, and notable amounts of phosphorus (57.9 mg), calcium (28.2 mg), and iron (0.6 mg) per 100g. During a one-month storage period, the total viable and coliform counts increased slightly, from 1 to 2 and 1 to 1.5, respectively. However, no harmful bacteria (E. coli, Salmonella, or Staphylococcus) were detected at any time. Sensory scores for color, odor, and taste of Sample A decreased from 4.5 to 4.0, while the texture score remained constant at 4.0. The results indicate that Sample A is a high-quality, nutritious snack with good sensory attributes and acceptable shelf-life stability.

Antioxidant Activity, Nutrient Analysis and Sensory Evaluation of Coconut Apple

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The Coconut Palm is species of a palm tree, Cocos nucifera, that grows to about 30 meters tall and is significantly cultivated in tropical climates. Six hundred species in the palm circle of relatives Arecaceae, and its miles the simplest extant species in the genus Cocos. This study to be determine the antioxidants, Nutritional (vitamin c, Crude fiber, Moisture and Ash content) and Sensory parameters of Coconut apple. The result showed as antioxidant activity by DPPH Method showed as 19.80% %, Total antioxidants activity by FRAP method is 315.27 of inhibition against free radicals. whereas Vitamin C content is 10.95 mg/100gms; Crude Fiber (1.98%) and Ash content (30.2%), Moisture content (28.8%); Sensory evaluation showed that Dried coconut apple scored the highest on the 5 point hedonic scale with aroma (2.75), taste (4.0), texture (3.90), overall acceptability (3.55) compared with the Fresh coconut apple. Coconut apple helps in easy digestibility, boosts immunity, dissolves kidney stones, proper insulin secretion to diabetic patients, protects from cancer, reduces the risk of blood clots and heart attacks. Due to presence of high antioxidant activity in coconut apple helps in preventing cellular damage in the body.

Development of Instant Dokla Mix Blended with Dehydrated Carrot Powder

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This study presents the Development of Instant Dhokla mix blended with dehydrated carrot powder. Dhokla is a vegetarian food originating from Gujarat, India. It can be eaten for breakfast, as a main course, as a side dish or as a snack and is usually tangy and slightly sweet in taste. Carrot is one of the nutritious and economical vegetable. To extend carrot’s utilization during offseason, carrot was oven-dried at 50 ºC for 4-5 hours and powdered. The Dehydrated carrot   (Daucus carota L.) powder was blended at the levels of 10%, 20%, 30% and 40% in the Instant Dhokla mix powder. The best variation was identified to be the Sample C in which 30% Dehydrated carrot powder was blended in Instant Dhokla mix. It was identified by sensory analysis using five point hedonic scale by a group of 30 semi trained panel members. Vitamin A content was 5.4 mcg/100g in the standard instant Dhokla mix which increased to 9.2 mcg/100g in the Sample C and Iron content was 3.5mg/100g in the standard instant Dhokla mix which increased to 6.0 mg/100g in the Sample C. The mix underwent microbial analysis and shelf life analysis with the interval of one day for a period of one week that is on 1st day, 3rd day and 5th day respectively. The mix was stored in a Zip lock bag. The popularization of the Instant Dhokla mix blended with dehydrated carrot powder was done among school going children by briefing on its significance, functional properties, nutritional  aspects  and health benefits with the help of  a questionnaire and analyzing their responses.