25Mar 2017

UTILIZATION OF FLOURS OF FOX NUTS AND WATER CHESTNUTS FOR PREPARATION OF PUA.

  • Research Scholar, Department of Foods, Nutrition and Public Health, ECHS, SHUATS, Allahabad.
  • Associate Professor, Department of Foods, Nutrition and Public Health, ECHS, SHUATS, Allahabad.
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Background: The idea of incorporating of flour being nutritionally rich fulfills the requirement of healthy snacks. As protein and vitamin deficiencies are very common in India, efforts are underway to enrich cereals, in supplements with, vegetable used in effective manner. Aim: The objective of the study is to evaluate organoleptic attributes, nutritive value and cost of prepared food product. Methods: The products were organoleptically evaluated for the colour and appearance, body and texture, taste and flavour and over all acceptability using Nine point Hedonic scale. Nutritional composition was determined using the standardized AOAC (2005) methods. Statistical analysis: The data were statistically analyzed by using analysis of variance technique, critical difference test. Results: On the basis of findings, it was observed that in context with organoleptic attributes, treatment T2 was best as compared to control and other treatments, however all the treatments were found acceptable. Nutrient composition of Pua treatment T2 was rich in Protein (7g/100g), Carbohydrate (66g/100g) and Iron content (2mg/100g). Average cost of the Pua per 100g of raw ingredients was Rs. 13.25 for T0 (control), Rs.17.25 for T1, Rs. 19.25 for T2 and Rs. 21.25 for T3. Conclusion: Incorporation of flours of Fox nuts and Water Chestnuts in Pua is well acceptable and can be used for the development of food product.

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[Neda Shamim and Virginia Paul (2017); UTILIZATION OF FLOURS OF FOX NUTS AND WATER CHESTNUTS FOR PREPARATION OF PUA. Int. J. of Adv. Res. 5 (Mar). 880-883] (ISSN 2320-5407). www.journalijar.com

Neda Shamim
Sm Higginbottom University of Agriculture, Technology and Sciences (SHUATS), Allahabad.

DOI:

Article DOI: 10.21474/IJAR01/3585      
DOI URL: https://dx.doi.org/10.21474/IJAR01/3585

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