No abstract

No abstract

A ready-to-eat nutritious snack mix was developed by blending the flour from popped millets and legumes with sugar and other ingredients in the optimized proportion of 30:20:27:23. The nutrient composition, functional properties, sensory qualities and storage characteristics of the product were analysed. The product contained protein 14.0 ± 0.07 g, fat 14.5 ± 0.72 g, carbohydrates 59.0 ± 1.20 g and dietary fiber 6.3 ± 0.04 g per 100 g of mix. The sensory evaluation of the product revealed that color, taste, texture, aroma, appearance and overall quality were in acceptable range with mean score of 6.8. Shelf life of the product was about 90 days under normal conditions when stored in low density polypropylene pouches. The work indicates the potential of using coarse cereals and legumes for preparation of nutritious food for societal program.

Physico-chemical properties of Eucheuma, such as soluble solids (27.5+/-0.02%), water holding capacity (17.7+/-0.08g/g) and oil holding capacity (2.14+/-0.07g/g) were estimated as measures of its functionality. Eucheuma powder was used as an ingredient in the preparation of fish cutlet. Dried Eucheuma powder was added at levels of 5, 7.5, 10, 12.5 and 15% and physicochemical characteristics of fish cutlet were studied. Sensory evaluation showed that use of Eucheuma significantly (P

Seaweed is a macroscopic marine algae which has been used as human food since ancient times. Food values of seaweed are mainly due to significant amounts of protein, vitamin, mineral, trace elements and dietary fibre apart from substances of antibiotic nature. In this study edible red seaweed Eucheuma (Kappaphycus alvarezzi), was used as an ingredient in the preparation of spice adjunct. Functional properties such as soluble solids, water-holding capacity, oil holding capacity and swelling capacity of Eucheuma were studied. Steamed Eucheuma powder was added at levels of 15, 20 and 25% in the preparation of spice adjunct. Sensory analysis and consumer acceptability study of spice adjunct showed that the incorporation of Eucheuma upto 20% had high acceptability. Spice adjunct containing 20% Eucheuma had 6.2% moisture, 22.2% ash, 29.2% fat, 10.0% protein, 9.4% crude fibre and 23% carbohydrates. Based on equilibrium relative humidity studies metallized polyester was selected as the packaging material. Storage studies indicated that metallized polyester provided a shelf life of 120 days at both the ambient and accelerated conditions.