Development of Vegetable Based Low Fat Snack

Ramprasad, Rathi Arpita (2007) Development of Vegetable Based Low Fat Snack. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Nutraceutical rich vegetables namely bitter gourd, onion, tomato, garlic were used in the preparation of the baked snack having acceptable sensory parameters. The variables were wheat flour, tartaric acid and bitter gourd powder and the responses were sensory parameters namely sweet, sour, bitter taste and bitter after taste. A semi trained sensory panel carried out the evaluation. Sweetness varied according to the changes in the amount of wheat flour, bitter gourd powder and tartaric acid while the perception of sour taste also behaved in similar manner to that of the sweet taste, but increase in the concentration of bitter gourd had more pronounced effect on the perception than that of wheat flour. Increase in the amount of wheat flour significantly reduced the perception of bitterness, while at lower amount of bitter gourd powder, the perception of bitterness decreased with the increase in the amount of tartaric acid. The highest acceptability for the product was found at lowest level of bitter gourd powder combined with highest levels of tartaric acid. Effect of different processing techniques on the texture of the products,baking, frying and microwaving were tried. Snack prepared by baking or frying was crisp as shown by a clear peak when subjected to three point bending measurement in a texture analyzer. In case of micro waved product, no clear peak was observed indicating high moisture, low uniformity in moisture removal and high chewiness of the product. The maximum overall quality was observed in case of the fried product which may be due to more uniform brown colour, high crispiness, low bitter taste and bitter after taste. Studies on radical scavenging activity showed that bitter gourd powder extract has good antioxidant activity.
Uncontrolled Keywords:	Nutraceutical vegetables baked snack low fat snack natural ingredients antioxidant activity
Subjects:	600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Aug 2007 05:00
Last Modified:	28 Dec 2011 09:30
URI:	http://ir.cftri.res.in/id/eprint/1392

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