Nutritional quality and storage stability of <i>chikki</i> prepared using pumpkin seed, flaxseed, oats and peanuts

118-123A novel pumpkin seed <i style="mso-bidi-font-style: normal">chikki (PSC) and pumpkin chocolate <i style="mso-bidi-font-style: normal">chikki (PCC) with enhanced nutritional quality by incorporating flaxseed, oats and peanuts was studied. The ingredients of the chikki were pumpkin seed (25%), flaxseed (8.0%), oats (8.0%), peanut (9.0%) and jaggery (50%). The protein and fat contents were 12 and 15% in PSC and PCC and phosphorous was found to be 186 and 206 mg/100 gm, respectively. Equilibrium moisture content – Relative humidity studies showed the chikkis were non-hygroscopic in nature and hence can be stored at ambient temperature in polyethylene pouches. The fatty acid composition of the total lipid showed that chikkis were rich in oleic and linoleic acids with unsaturated fatty acids constituting 65 and 63% in PSC and PCC, respectively. The overall sensory quality determined on 9 point Hedonic scale indicated that PCC was the preferred one, with sensory score of 8.0 during three months storage at RT

Application of annatto (<i style="mso-bidi-font-style: normal">Bixa orellena</i> L.) dye formulations in Indian traditional sweetmeats: <i style="mso-bidi-font-style:normal">Jilebi</i> and <i style="mso-bidi-font-style:normal">jangri</i>

103-108Adding colour to food materials like commercial, traditional and street foods is mainly intended to attract the consumer since time immemorial. Usage of synthetic food colours lead to public health issues. Among the sweetmeats available in the market, jilebi and <i style="mso-bidi-font-style: normal">jangri are mostly added with yellow and orange red synthetic colours, respectively or vice-versa. Bixin (colour pigment) extracted from annatto seeds was used for the preparation of water soluble annatto dye potassium carbonate formulation (nor-bixin, 11.24%) and water soluble annatto dye sugar formulation (norbixin, 10.6%). Lovibond Tintometer colour units of the commercial traditional sweetmeats applied with synthetic colours was measured for standardizing the colour concentration in the experimental products by using the water soluble annatto dye formulations. The present study deals with the application of water soluble annatto dye formulations at various concentrations (2.5-40 mg norbixin/kg product) in preparation of jilebi and <i style="mso-bidi-font-style: normal">jangri. Method of applying norbixin and the effect of frying temperature on the colour units were also studied. The products were evaluated for colour stability and % recovery of norbixin during a period of 3 days. Water soluble annatto dye sugar formulation at respective concentrations was standardized in preparation of jilebi and jangri

Standardization, chemical characterization and storage studies of an instant <i style="mso-bidi-font-style:normal">pulihora</i> mix based on raw mango

90-95Raw mangoes were dehydrated, powdered and mixed with other selected processed spice ingredients to obtain an instant pulihora mix (IPM). The instant mix was found to contain protein and fiber contents of 13.2 and 5.6%, respectively. The mix was a rich source of total polyphenols (636 mg/100 gm) and phosphorous (238 mg/100gm). The mix was found to be a good source of linoleic acid (6.62%). During storage, the free fatty acid and peroxide contents increased from 0.08 to 0.28% and 4.42 to 44.3 meq/kg of fat, respectively. Sorption isotherm revealed that IPM possessed non-hygroscopic nature though it contained 25% of the dehydrated raw mango powder. The critical moisture content of the mix was 12.95% which equilibrated at 65% relative humidity. Sensory analysis of the IPM reconstituted with cooked rice scored ‘good’ (7.7) even after a storage period of six months

Development of an instant spice mix from <em>gongura</em> (<em>Hibiscus cannabinus </em>L<em>.</em>) for deep fat fried snacks and evaluation of its antioxidant activity

490-497An instant spice mix based on Hibiscus cannabinus L. leaf (IGSM) for deep fat fried snacks was standardized and its chemical composition, antioxidant activity and storage stability was investigated. Dehydration of fresh Hibiscus cannabinus (gongura) and Mentha spicata (pudina) leaves yielded leaf powders of 13.28 and 9.78 %, respectively. The major ingredients of the standardized instant spice mix powders were gongura (25 %), pudina (12.5 %), pepper (15 %), salt and sugar were added for palatability. The spice mix is rich in dietary fibre (22.20 %) in which crude fiber is 10.82 %. Biologically active compounds such as polyphenols (1644 mg/100 gm) and ascorbic acid (9.48 mg/100 gm) were found in the spice mix. Essential amino acids were found to an extent of 42.12 and 42.62 gm/100 gm in gongura leaf powder and IGSM, respectively of which, leucine, lysine and phenylalanine were predominant. Inhibition of 2, 2-diphenyl-2-picrylhydrazyl by 50 % was observed at a concentration of 6 mg/ml. The ABTS radical inhibition assay was found to be high (89.2 %) at 1.2 mg/ml concentration. Sorption studies indicated that the instant spice mix was stable at room temperature with an initial moisture content 3.39 %, which equilibrated at 37 % relative humidity. The overall sensory quality of instant spice mix on deep fat fried snacks was 7.27 &plusmn; 0.47 during six months of storage