Sensory characteristics, nutrient composition and storage studies of value-added products for children
ABSTRACT Purpose – The purpose of this paper is to develop nutrient rich value-added products for children to meet the extra requirements during this growing phase of life. Design/methodology/approach – In total, four value added products namely soya ladoo, paushtik ladoo, sev and mathi are prepared from locally available food ingredients. They are analysed for nutrient composition, sensory characteristics and shelf life studies. Findings – Results reveal that all the developed value-added products are highly acceptable having an average score of more than 4. The protein content of the products is in between 9.19 and 15.75 per cent, being highest in sev. The fat content is maximum (33.42 per cent) in mathi (a deep fried product) and fibre content in paushtik ladoo (4.0 per cent). The iron content of developed products ranges from 5.28 (mathi) to 8.73 (soya ladoo) and calcium content from 13.5 to 227.28?mg/100?g. Out of the developed products, sev and paushtik ladoo can meet up to one-third requirement of protein and intake of 100?g of either of the ladoo or sev can fulfill about one-third RDA of iron. The sensory scores of the products slightly decrease and free fatty acids, peroxide value and total sugars increase with the increase in storage duration. Research limitations/implications – The developed value-added products can be a good supplement to meet the nutritional requirements of growing Indian children. Originality/value – Incorporation of soybean, green leafy vegetables, peanuts, and sesame seeds in various food products can improve the protein and mineral content.
- SourceAvailable from: jbc.orgJournal of Biological Chemistry. 08/1945; 160(1):61-68.
- Biochemical Journal 08/1954; 57(3):508-14. · 4.65 Impact Factor
- Official Methods of Analysis..