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Development and Nutritional Profiling of Commonly Used and Underutilized Vegetables Incorporated Instant Powders

J. Prasoona1,*, B. Anila Kumari1, Supta Sarkar1, V. Kavitha Kiran2, R. Swamy3
1Department of Food and Nutrition, Post Graduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Rajendranagar-500 030, Hyderabad, Telangana, India.
2Department of Human Development and Family Studies, AICRP-Home Science, Professor Jayashankar Telangana State Agricultural University, Rajendranagar-500 030, Hyderabad, Telangana, India.
3Department of Agricultural Process and Food Engineering, Institute of Agricultural Engineering and Technology, Agricultural College, Professor Jayashankar Telangana State Agricultural University, Rajendranagar-500 030, Hyderabad, Telangana, India.

ABSTRACT

Background: Presently, due to changing in life style of the people and desire for more leisure time, there is considerable change in food habits with a strong demand for processed food products. This trend has also resulted in huge demand for processed vegetables in markets for use in convenience foods, dry salad mixes, dehydrated soups, pizzas, etc. Interestingly, the literature on utilization of vegetables for preparation of chutney powder is not available. Thus, there exists a need to develop suitable technology for the development of vegetable based instant chutney powder that will not only check the losses but also generate additional revenue for the growers.

Methods: The work was done in the year 2019-2020. The vegetables were collected from the local market at Rajendranagar of Telangana state. After the preliminary processing, the vegetables were blanched and with different formulations 3 best selected powders were analyzed. 

Result: The results of the study found that addition of vegetables and underutilized green leafy vegetables improved the sensory quality, protein, crude fiber, in incorporated instant chutney powder than the control sample.

INTRODUCTION

According to the report, losses of fresh vegetables in India were projected to range from 2 to 23 per cent, with an average overall loss of roughly 12 per cent between production and consumption (IIHR 2014). According to Adams (1981), blanching is a crucial step in preparing vegetables for canning, freezing and dehydrating.Comparing the beetroot powder made using the lyophilizer to all other drying techniques, it had the highest total phenolic content (0.58 mg gallic acid eq/g), betalain content (4.89 mg/g) and antioxidant activity (DPPH free radical scavenging activity) (95.31 per cent) (Bunkar et al., 2020). According to Kavitha et al., (2013), eating green leafy vegetables has been linked to a lower risk of developing chronic metabolic illnesses. Vitamins A, C, B9 (folic acid), calcium, magnesium, iron, proteins, lipids, carbs, fibre, ash, calcium, vitamins, thiamine, riboflavin and niacin are all abundant in Basella alba Deshmukh et al. (2014). According to Chandra et al., (2019), its ant has therapeutic value. Jyothirmayi et al., (2006) created a quick raw tamarind powder by combining salt, the ideal ratio of spice powders and dry raw tamarind powder. 

METERIALS AND METHODS

Sensory evaluation of instant powders (Meilgaard et al., 1999).
 
Analysis of physical properties of instant powders
 
Colour (Hunter Lab, 2013), particle size distribution Sahini et al. (2017), bulk density and tapped density (Narayana and Narasinga 1982), flowability and cohesiveness (Jinapong et al., 2008), determination of titratable acidity, determination of total soluble solids (TSS) (Kathiravan et al., 2014), water activity (Abramovie et al., 2008).  
 
Analysis of functional properties of instant chutney powders
 
Water absorption indexand Water solubility index by Anderson et al., (1969), Water retention capacity Beugre et al., (2014), Oil retention capacity Beugre et al. (2014), Hydrophilic-Lipophilic Index (HLI) (Njintang et al., 2001).
 
Nutritional characteristics of instant chutney powders
 
Estimation of moisture, ash, protein as per AOAC (2005), estimation of fatestimated (AOAC, 1997), Estimation of crude fibre was determined (AOAC, 1990), Computation of carbohydrates and energy (AOAC, 1980).
  
Analysis of anti-nutritional properties of instant powders
 
Total phenolic compounds (Slinkard and Slingleton, 1997), Total flavonoid content (Meda et al., 2005) Tannins estimation (AOAC 2004).
 
Analysis of vitamin C and total carotenoids content in instant powders
 
Estimation of ascorbic acid (vitamin C) AOAC, (2000), total carotenoids (Rajyalakshmi et al., 2001) and Statistical analysis of data: (Snedecor and Cochran, 1983).

RESULTS AND DISCUSSION

Physical properties of instant chutney powders
 
Colour
 
It was observed that all colour parameter of control instant powder (CNCP) were higher than the two experimental samples, indicating that incorporation of blanched vegetable powder has resulted in drastic decrease in colour values.    
          
Particle size distribution
 
The particle size of CNCP was ranged from 168 to 170 µm with a mean value of 170 µm, was highest followed by CBCP (165 µm) and CVCP (158 to 160 µm). The lower particle size in experimental sample was due to addition  of  balanced vegetables. 
 
Bulk density
 
Bulk densities of the instant powders were 0.56±0.00 g/cm3(CNCP), 0.51±0.00 g/cm3(CBCP) and 0.59±0.00 g/cm3 (CVCP). The highest bulk density was recorded for CVCP, whereas the lowest was recorded in CBCP.
 
Tapped density
 
Tap densities of instant powders were 0.44±0.00g/cm3, 0.45±0.00g/cm3 and 0.39±0.00g/cm3 for CNCP, CBCP and CVCP respectively.
 
Flowability and cohesiveness
 
The flowability and cohesiveness of the instant powders were evaluated in terms of Carr index (CI) and Hausner ratio (HR) respectively. Carr index for CNCP, CBCP and CVCP was 19.27%, 23.56% and 21.23% respectively. Hausner’s ratio for CNCP, CBCP and CVCP was 0.78%, 1.88% and 1.28% respectively.
               
Titratable acidity
 
The titratable acidity of CNCP, CBCP and CVCP was 0.56±0.01g/L, 0.78±0.01g/L and 0.47±0.00g/L respectively. 

Total soluble sugars (TSS)
 
The TSS content of CNCP was 4.73±0.05ºbrix and CBCP was 2.23±0.05ºbrix and CVCP was 3.63±0.05ºbrix respectively.
 
Water Activity
 
The water activity of CNCP, CBCP and CVCP was 0.45±0.00, 0.46 ±0.00 and 0.45±0.00 respectively.
 
Functional parameters of instant powder
 
Water absorption index (WAI) and Water solubility index (WSI)
 
The WAI values of instant powders ranged from 5.05 to 5.56 ml/g. The WAI of the CNCP, CBCP and CVCP were 5.44±0.02 ml/g, 5.05±0.02 ml/g and 5.56±0.01 ml/g respectively. The WSI values were 0.56±0.01% (CNCP),0.57±0.01% (CBCP), 0.46±0.01% (CVCP) respectively.
 
Oil absorption capacity (OAC)
 
The OAC of CNCP, CBCP and CVCP was 3.12±0.01 g/g, 2.23±0.00g/g and 2.56±0.01 g/g respectively.
 
Water holding capacity (WHC)
 
The WHC of CNCP, CBCP and CVCP was 6.03±0.01 g/g, 5.78±0.00 g/g and 5.24±0.01 g/g respectively.
 
Oil holding capacity (OHC)
 
The oil holding capacity values of CNCP, CBCP and CVCP obtained was 4.26±0.01 g/g, 3.84±0.02 g/g and 3.08±0.01 g/g respectively.
 
Hydrophilic-Lipophilic Index (HLI)
 
The hydrophilic-lipophilic index values of CNCP, CBCP and CVCP obtained was 1.27±0.00, 1.31±0.00 and 1.80±0.00 respectively.
 
Nutritional composition of the instant powders
       
Moisture
 
The moisture content of CNCP was 7.34±0.04%, CBCP was 4.85±0.03% and CVCP was 5.24±0.02% with statistically significant difference at p≤0.05 between the samples.
 
Ash
 
The ash content of instant powders varied from 9.85% to 5.67%. The ash content of CNCP, CBCP and CVCP was 5.67±0.01%, 9.85±0.02% and 7.36±0.01% respectively.
 
Protein
 
The protein content of CNCP, CBCP and CVCP was 10.23±0.01%, 16.24±0.02% and 12.87±0.01% respectively.
 
Fat
 
The fat content of CNCP, CBCP and CVCP was 5.34±0.02%, 3.25±0.03%, 4.23±0.01% respectively.
 
Crude fibre
 
The crude fibre of CNCP, CBCP and CVCP was 10.51±0.01%, 12.86±0.01%, 17.23±0.01% respectively.
 
Carbohydrates
 
The carbohydrate content of CNCP, CBCP and CVCP was 60.96±0.03%, 53.05±0.02% and 53.20±0.07% respectively.
 
Energy
 
The energy content of CNCP, CBCP and CVCP was 332.80±0.08 Kcal/100g, 306.00±0.01 Kcal/100gand 302.00±0.02 Kcal/100 g respectively.

The graphical representation of Fig 1 it clearly denotes that, when compare to control (CNCP) there was decrease in moisture (39.92%), fat (39.13%), carbohydrates (12.97%) and energy (8.05%) in CBCP, whereas increase in ash (73.32%), protein (58.74%) and crude fibre (22.3%) was observed in CBCP due to incorporation of dried carrot and beetroot leaf powder.

Fig 1: Per cent change of proximate in instant powders.


 
Anti nutritional characteristics of instant powders
 
Total phenols content (TPC)
 
The total phenols in instant powders of CNCP, CBCP and CVCP were 3.78±0.00 mg/100 g RE, 5.91±0.00 mg/100 g RE and 4.63±0.00 mg/100 g RE respectively.
 
Flavonoids
 
The flavonoids content of CNCP, CBCP and CVCP was 1.18±0.00 mg/100g RE, 1.19±0.00 mg/100 g RE and 1.17±0.00 mg/100g RE respectively.
 
Tannins
 
The tannins content in CNCP, CBCP and CVCP was 0.48±0.01 mg/100 g, 0.75±0.01 mg/100 g and 0.64±0.01 mg/100 g respectively.
       
Vitamin C and total carotenoids
               
Vitamin C
 
The vitamin C content of CNCP, CBCP and CVCP was 32.54±0.01 mg/100g, 35.33±0.01 mg/100 g and 37.23±0.00 mg/100 g respectively.
 
Total Carotenoids
 
The total carotenoids of instant powders were 30.25±0.00 mg/100 g(CNCP), 39.22±0.00 mg/100 g (CBCP) and 41.67±0.01 mg/100 g (CVCP) respectively.

The physical parameters like colour parameter was higher for a* value of CNCP (28.53±0.00) shows that the control samples is more red and decreased values of CBCP (24.25±0.02). The results clearly showed that the L* value was high in CNCP (13.27±0.02) followed by CBCP (-15.24±0.02). The b* value was highest in control sample (13.58±0.02) than that of other CBCP (-8.54±0.02) experimental sample. The results showed that E* value was also high in control sample (34.27±0.02) than the experimental sample CBCP (29.87±0.02).

The particle size of CNCP was ranged from 168 to 170 µm with a mean value of 170 µm was highest followed by CBCP (165 µm). The lower particle size in experimental sample was may be due to addition of blanched vegetables. The bulk density was decreased 8.92% in CBCP and also there was decrease. There was increase in tapped density noted in CBCP (2.27%) when compared with that of control. It was evident from the values of Carr index that CNCP showed good flowability characteristics whereas CBCP were having fair flowability. It could be observed from the values of Hausner’s ratio that all the instant powders were having intermediate cohesiveness. There was a 39.28% increase in titratable acidity in CBCP when compared with that of control (CNCP). The TSS was reduced in experimental samples than control sample. The percent decrease of TSS in CBCP was 52.85% when compared CNCP.

The water activity of CNCP, CBCP was 0.45±0.00, 0.46 ±0.00 with no statistical significant difference at 5% level.The WAI of the CNCP, CBCP were 5.44±0.02 ml/g, 5.05±0.02 ml/g respectively. There was 7.16% decrease in WAI in the CBCP. When compared with control 1.78% increase of WSI was seen in CBCP. When the experimental samples were compared with control sample the percent decrease in OAC was 28.52% (CBCP). There was 4.14% (CBCP) decrease in WHC when compare to control sample.The oil holding capacity values of CNCP, CBCP obtained was 4.26±0.01 g/g, 3.84±0.02 g/g respectively. The hydrophilic-lipophilic index values of CNCP, CBCP obtained was 1.27±0.00, 1.31±0.00 respectively. When compare to control (CNCP) there was decrease in moisture (39.92%), fat (39.13%), carbohydrates (12.97%) and energy (8.05%) in CBCP, whereas increase in ash (73.32%), protein (58.74%) and crude fibre (22.3%) was observed in CBCP due to incorporation of dried carrot and beetroot leaf powder.

The anti-nutritional factors like total phenol content (TPC), total flavonoids, tannins were estimated in selected instant chutney powders and the values for CNCP, CBCP were 3.78±0.00 mg/100 g RE, 5.91±0.00 mg/100 g RE respectively. The flavonoids of CNCP, CBCP were 1.18±0.00 mg/100 g RE, 1.19±0.00 mg/100 g RE respectively. The  tannins in CNCP, CBCP were 0.48±0.01 mg/100 g, 0.75±0.01 mg/100 g.The vitamin C of CNCP, CBCP was 32.54±0.01 mg/100 g, 35.33±0.01 mg/100 g. There was increase in CBCP (8.57%) when compared to that of control (CNCP) sample. The increase in vitamin C content in experimental samples was may be due to incorporation of green leafy vegetable which are naturally rich in vitamin C. The total carotenoids were 30.25±0.00 mg/100 g (CNCP), 39.22±0.00 mg/100 g (CBCP). There was an increase of total carotenoids in CBCP (29.65%) when compared with control (CNCP). The total carotenoids were 30.25±0.00 mg/100g (CNCP), 39.22±0.00 mg/100 g (CBCP).

CONCLUSION

According to the research, it is recommended to include instant powders in your diet on a regular basis because they contain vegetables, green leafy vegetables and underutilised green leafy vegetables, all of which have a host of health benefits and work as antioxidants, anticarcinogens and immune boosters. Hepatic triglyceride, blood pressure and heart disease levels are significantly reduced. It also has a high nutritional value.Therefore, it is advised that vegetables like carrot, basella alba, cabbage, as well as underutilised green leafy vegetables like carrot leaves and beetroot leaves, be included in the daily diet. Compared to commercially available powders, the newly designed instant powders are less expensive and simpler to make.
 

Author contributions

J. Prasoona conducted the experimentation, analysed the data and wrote the manuscript. B. Anila Kumari conceived the idea, oversaw the research and edited the manuscript. The research and data analysis have been overseen by Supta Sarkar. With statistical analysis, V. Kavitha Kiran and R. Swamy provided assistance. The finished manuscript has received the unanimous approval of all authors.

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