NUfRlENf COMPOSITION AND SENSORY ACCEPTABIUlY OF SWEET BAllS BASED ON GRAIN AMARANTH, SESAME AND SOYBEAN

Article Id: ARCC5273 | Page : 34-38
Citation :- NUfRlENf COMPOSITION AND SENSORY ACCEPTABIUlY OF SWEET BAllS BASED ON GRAIN AMARANTH, SESAME AND SOYBEAN.Asian Journal Of Dairy and Food Research.2006.(25):34-38
H. R. Sharma, Archna Sood, Poonam Singh and Ranjana Verma
Address : Department of Food Science and Nutrition, Collge of Home Science, CSK HPKV Palampur-176 062, India

Abstract

Protein and energy rich sweet balls (laddoos) were developed by combining locally available protein and energy rich food resources such as grain amaranth, sesame, soybean and jaggery. Chemical evaluation of sweet-balls revealed that the sesame sweet balls contained higher content of protein compared to amaranth sweet balls. Replacement of sesame and amaranth in the sweet ball formulations enhanced the protein contents of these formulations proportionate to the level of soy flour in these formulations. Whereas sesame based sweet balls contained highest content of energy followed by soy based amaranth + sesame (50:50) and amaranth based sweet balls when compared at similar level of replacement. Sesame based sweet ball formulations were found to be rich in calcium, amaranth based in iron and soy based in potassium. Sensory evaluation revealed that soy-flour up to 15% can be included in the amaranth and sesame sweet ball formulations. From the results of the study it was concluded that nutritious sweet balls rich in protein and energy and some other nutrients can be prepared at home by exploiting the use of locally available nutritious food resources. This can lead to value addition and improvement in the nutritional status of the consuming population.

Keywords

References

  1. Gomez, KA and Gomez,M (1984). Statistical procedures for agricultural resean:h, Willey International Publications. New York.
  2. Larmond, E. (1977). Laboratory methods for sensory evaluation of foods. Research Branch, Canada Department of Agriculture, Ottawa, Publication·1637.
  3. AOAC. (1990). 0fficiaI Methods.of Analysis of the Association of Official Analytical Chemis~ 12th edition Washington, D.e.
  4. Chakraborty, S., Bisht, H.C.,Aggrawal, M.D. and Saha, N.K (1985). Survey, standardization, Packaging and Storage Studies on Sugar and Jaggery based Gajak and Rewari. Journal of Food Science and Technology 22:258-262.
  5. Kancbanf, S., Neelakantan, S. and Banumathi, P. (1990). Studies on the formulaton of high protein snacks foods using · soybean -1 sweet balls. The Indian Journal of Nutrition and Dietetics 27: 213-217
  6. Manan, IK, Kulkarni, S.G., Bisht, He. and Shukla, I.e. (1998). Prepi\ration packaging and storage of amaranthus seeds based traditional sweetmeats. Journal of Food Science and Technology 35: 160-163,
  7. Piper, C. S. (1966). Soil and Plant Analysis. Hans Publishers, Bombay, India. 223 -227.
  8. Raghuvanshi, RS., Shukla, R, Sharma,S., Joshi, B. and Chaudhary, V. (1999). Nutritional implocation for human health in agrarian eco system. AReport. All India Coordinated Research project in· Home Science (Food and Nutrition unit), Pant nagar. .' .
  9. Sarwate, N:, Sharama, Kand Singh, S.D. (1994). Impact of supplementing indegineous sweet (ladoo) on haemoglobinle~el of anemic childien. The Indian journal of Nutrition and Dietetics 31 :262. .
  10. .Singhal, RS. and Kulkarni, ·RR (1988). Composition of seeds of some Amaranthus Species. Journal of the Science of  Food and Agricultu\'E! 42:325-331.
  11. Van soest, RI (1963). Use of detergent:? in analysis of fibrous feeds II. A rapid method for determination of fiber and 'lignin Journal of Association of Official Analytical Chemist. 46: 829-835. ~

Global Footprints