Development of Cereal Based Value Added Products Using Drumstick (Moringa Oleifera) & Flaxseed and Their Quality Assessment

Abstract

The present investigation was undertaken to develop nutritious cookies and energy granola bar from the composite flours. The products were evaluated using functional, physical, physic-chemical, textural and sensorial properties The cookies were analyzed just after preparation and during storage of 0, 30, 60 and 90 days under ambient. During the preparation of composite flour, it absorbed the moisture from atmosphere due to their hygroscopicity properties. Proximate analysis of the composite flours was varied from, moisture content 7.939 to 8.376%, protein content 11.76 to 13.94%, fat content 2.77 to 6.93 %, crude fibre 4.14 to 6.65%, ash content 1.217 to 2.721%, pH 6.45 to 7.17, carbohydrate 63.929 to 74.737%, optical density 0.085 to 0.444 due to nutritional composition. In case of colour analysis of flour the L* value (lightness) was observed highest (84.28) in T0 control flour and lowest (70.35) in T5 flour, the a* value (redness) was observed highest (1.71) in T0 control flour and lowest (-2.66) in T5 flour while the b* value (yellowness) was observed highest (19.82) in T4 composite flour and lowest (15.89) in T0 control flour and whiteness index was observed highest (31.14) in T0 flour and lowest (18.03) in T5 composite flour. During the analysis of physical parameters of composite flour cookies, the average diameter were showed lowest 4.09cm in (T0) cookies and highest 4.22cm in (T1) cookies just after preparation at 0 day. From the present study revealed that the cookies were found in irregular shape and size due to 307 manually preparation of cookies. The baking process was also affect the shape and size in baking oven because cookies was swell due to and escaping gases from dough matrix and then deflate. As per composition of flours in cookies among (T0 to T5), T2 had lowest moisture content 3.41 % under fresh condition (0 day) and highest 8.76% in (T5) cookies at 90 days. T1 showed lowest 1.40 per cent ash content and T5 highest 2.13 per cent in composite flour cookies. T1 cookies showed lowest 9.03% protein content and T3 highest 11.92 percent. The fat content in T5 cookies showed highest 11.97 per cent while lowest 9.72 percent in cookies (T2). The content of beta carotene in T1 cookies, showed highest 0.684mg and lowest 0.0.423mg in T5 cookies just after preparation (0 days) and after 90 days of storage. In case of granola bar the proximate analysis varied from moisture content (5.13-9.55%), ash (2.15-2.75%), protein (10.54-12.55%), fat (9.64-13.87%), fibre (1.65-2.87%), carbohydrate (60.81-69.85%). In mineral analysis the Zn and Fe were found in good amount. The L*, a* and b* values of the all composite flour cookies was varied with storage period under the room temperature. L* and a* index decreased with substitution level but b* index increased. During the storage period the microbial growth was detected for the stored samples due to the increment of the moisture. The bacteria grew easily but the increase value of the TPC and YMC is within the safe limit (105 cfu/g for bakery products). Our findings showed that on the basis of sensorial analysis the overall acceptability of composite flour cookies and granola bar was decreased with storage period but as per composition of flours in cookies and granola bar, the T3 composition in cookies and the T2 composition of bar had highest score and were more acceptable by the panel. The significant increase of protein, fiber and minerals was observed in the products, which are useful for health and useful in avoiding certain diseases and mall nutrition.