Sample Copy. Not For Distribution. · 2018. 2. 22. · flour.” 32 a) Therapeutic uses of Beet...

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i

Exclusive Food

Product Researches


ii

Publishing-in-support-of,

EDUCREATION PUBLISHING

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Website: www.educreation.in

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© Copyright, 2018, Dr Luxita Sharma

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Printed in India


iii

Exclusive

Food Product Researches

By

Dr Luxita Sharma

EDUCREATION PUBLISHING (Since 2011)

www.educreation.in


iv


v

Content List

Sr.

No. Content Page

1. Introduction to Food Product Development

1

a) Selection of Ingredients 2

b) Sensory Evaluation and Selection of

panel of Judges

3

c) Objective methods of evaluation of food

Quality

5

2. A Sugar free Jam prepared with

Pomegranate juice and Red Cabbage

7

a) Therapeutic uses of Red Cabbage 7

b) Therapeutic uses of Apple 9

3. A Healthy Steamed Cake developed

from Rice and Pineapple

18

a) Therapeutic uses of Pineapple 18

b) Therapeutic uses of Rice 21

c) Method of Food Product Development 22

d) Sensory Evaluation 24

4. Addition of Nutrition to Cookies by

adding Beetroot and Bengal gram flour.”

32

a) Therapeutic uses of Beet Root 32

b) Therapeutic uses of Bengal Gram 34

5. Preparation of Sugar - free Burfi

utilizing Brinjal as the major component

42

a) Therapeutic uses of Brinjal 42

b) Therapeutic uses of Coconut 44

6. Nutritious Noodles developed from

Sorghum flour, Chickpea flour and Flax

54


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seed flour

a) Therapeutic uses of Sorghum 54

b) Therapeutic uses of Chickpea 56

c) Therapeutic uses of Flax seeds 58

d) Method of Food Product Development 59

7. Sugar - free pastry developed from

Dates, Multigrain flour and Semolina

68

a) Therapeutic uses of Multigrain Flour 68

b) Therapeutic uses of Semolina 70

c) Method of Food Product Development 71

d) Sensory Evaluation 72

8. Gluten - free Ragi-Samak rice Nachos 78

a) Therapeutic uses of Samak Rice 78

b) Therapeutic uses of Ragi 81

c) Therapeutic uses of Maize 88

9. Conclusion 102

10. Pictures of some other Food Products

Developed a) Annexure I

104


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Tables and Figures

Chapter

No. Tables and Figures Page

1 Figure no.1. Flowchart of the steps of Research Design

3

Figure.no.2 Types of Sensory Evaluation

test

4

Table. No.1. Hedonic Scale Depiction 5

2. Table No. 1: Nutritive Value of red

cabbage (per 100gms)

8

Table No. 2: Nutritive Value of apple (per

100gms)

9

Table No. 3: Nutritive Value of dry figs

(per 100gms)

11

Table No. 4: Nutritive Value of

Pomegranate (per 100gms)

12

Figure.no.3 ; Sample A 16

Figure.no.4 ; Sample B 16

Figure.no.5 ; Sample C 16

Figure.no.6 ; Sample D 17

Figure.no.7 ; Sample A, B, C, D (from left

to right) 17

3. Table no.1 Nutrient Composition of the

Steamed pineapple cake

26

Table.no.2.Sensory Attributes of the

Variations developed

27

Figure.no.1. Five Samples made in

different ratios of Pineapple and Rice

28

Figure.no.2. Sample 1 with 50:50 ratio of

both pineapple and rice respectively.

29

Figure.no.3. Sample 2 with 40:60 ratio of

pineapple and rice respectively

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Figure.no. 4. Sample 3 with 30:70 ratio

of pineapple and rice respectively.

30

Figure.no. 5. Sample 4 with a ratio of

20:80 ratio of pineapple and rice respectively.

30

Figure.no. 6. Sample 5 with ratio of

10:90 ratio of pineapple and rice respectively

31

4 Table 1: Sensory Evaluation of the

Variations made for cookies

37

Table no.2 ; Nutritional Composition of

the selected Sample B

38

Figure.no. 1. Sample A (50% beetroot +

50% Bengal gram flour)

39

Figure.no. 2. Sample B (60% Beetroot +


39

Figure.no. 3. Sample C (70% Beetroot +


40

Figure.no. 4. Sample D (80% Beetroot +

20% Bengal gram flour) 40

5 Table no.-1: Nutritive chart of brinjal (per serving)

47

Table No. 2. List of raw ingredients used

in the preparation of Brinjal Burfi

48

Figure.no.1.Sample A: 30gms of brinjal

paste and 70gms of coconut powder.

49

Figure.no.2.Sample B: 40gms of brinjal


50

Figure.no.3.Sample C: 50gms of brinjal


50

Figure.no.4. Sample D: 60gms of brinjal


51

6 Table no.2. Nutritional Composition of the

Raw Ingredients

64

Figure.no 1; Sample A (50% sorghum

flour and rice four+50% chickpea flour and flax seed flour)

65

Figure.no. 2; Sample B( 60% sorghum 65


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flour and rice flour+40% chickpea flour+ flaxseed flour)

Figure.no.3; Sample C (70% sorghum

flour and rice flour + 30% chickpea flour and flaxseed flour)

66

Figure.no.4: Sample D (80% sorghum

flour and rice flour+ 20% chickpea flour

and flaxseed flour

66

7 Table no.1 Nutritional Information per 100g (Multigrain flour)

69

Table no.2. The quantity of ingredients

used for recipe

75

Table no.3. Sensory Evaluation of

different variations developed

76

Figureno.1. showing Food product

development Picture at Nutrition Lab

77

Figure.no.2.All the samples of food

product developed 77

8 Table.no.1 Sensory attributes of the

various samples

97

Table.no.2. The Nutritional composition of

the Selected blend

97

Figure no.1. All variations shown 98

Figure no.2. Sample A 99

Figure no.3. Sample B 99

Figure no.4. Sample C 100

Figure no.5. Sample D 100

Figure no.6. Sample E 100


x


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