Study of Nutritional Constituents and Sensory Evaluation of Bakery Products Prepared From Seed and Bark of Prunus Persica (Peach)

Abstract

Medicinal plants are local heritage with global importance. Prunuspersica Seeds and Bark are used as traditional medicine for treatment of blood diseases, anemia rheumatism jaundice, antioxidant and anti-inflammatory agent. So the present study was planned for analysed the nutritional constituents of Prunuspersica Seeds and Bark such as Moisture, Protein, fat and ash were analyzed using AOAC methods. Carbohydrate content of the sample was estimated by Difference method. The research was designed to investigate proximate composition. The results of proximate analysis indicated that seeds and bark had appreciable amounts of Protein (2.2% and 1.0%), Carbohydrate (50.3% and 58.7%) and fat (36.9% and 29.2%) on dry basis with observed no significant difference (P≤0.05). Acceptability evaluation of prepared recopies was performed by semi trained panel through 9 point Hedonic rating scale test. The result revealed that among the recipes (Biscuits and Baked bite) prepared by adding 2%, 4%, 6% and 8% Powder of Seed and Bark that variant 1, 2 and 3 were acceptable when comparable to standard recipe. There is no significance difference (P≤0.005) when they were tested statistically. Considering the pharmaceutical action of Seeds and Bark for treatment of many diseases and that the reasonably safe to use, its development is important for the pharmaceutical industries. This study generated base line information about the peach Seeds and Bark which will be beneficial to treat various diseases. This study also indicates that both Seeds and Bark can be valuable in generating awareness among people to control various diseases and to improve their nutrition and health status.

Utilization of Treated Seed Kernel Flours of Some Fruits in Biscuit Manufacture

“…The lowest overall acceptance score was for biscuit from WF-DMKF15. Similar results have been previously reported by [6,29,37,42].…”

“…Generally, the color of biscuits made from wheat-mango kernel composite flours gave lesser score than that of biscuits as the control. These results are in good agreement with [6,35,40]. Data revealed that, texture of biscuits was increased from to 8.80 to 9.00 with the increase in substitution of defatted apricot and peach kernel composite flours from 0 to 15% to the biscuits.…”

“…Considering that peach kernels represent 5 to 10% of the total weight of the fruit, depending on the type, ten thousand tons of waste are generated annually, which is currently underutilized. Peach seed kernels contain about 48.30 fat, 27.20 protein, 3.35 ash and 13.14% total carbohydrates [5][6][7].…”

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“…For each extraction 10 gm of peach leaf powder was used with distilled water to extract dye from the powder. [19][20][21]. With MLR of 1:5 it was impossible to filter dyestuff as the residue was thick and cannot pass through filter paper (Figures 2 & 3).…”