Quality Evaluation and Development of value-added Healthmix (Porridge) using Mappillai Samba and Carrot powder
Author(s):
Haripriya Jeyakanthan, Indirani Kaliappan
Keywords:
Crude fibre, Diabetes, Iron, Low glycemic index, Mappillai samba, Porridge.
Abstract
Ancient varieties of rice are the most important crops to the tribal people, which give them a high nutritional value. People have benefitted from the nutritional properties of this rice for thousands of years. Even though the production of many varieties of rice takes place in India, particular varieties of rice are not used widely. The Mappillai samba is one of the ancient varieties of rice which contains a high amount of protein, fiber, vitamin B12, iron, calcium and antioxidant properties. In addition to this, vegetable consumption is also considerably reduced among people. The aim of this paper is to introduce new food products by using mappillai samba incorporated with carrot powder. The objective of this study is to formulate, develop, standardize and estimate the physiochemical, nutritional composition and shelf-life of the product by using Mappillai samba incorporated with carrot powder. The Mappillai samba and carrot were obtained as raw material. Carrot powder was prepared by the sundry method. Mappillai samba, carrots and pulses were processed into health mix powder. The proportion of Carrot powder and Mappillai samba with pulses was 25:75, 50:50, and 75:25. The MSCCP health mix powder is used in the form of MSCCP porridge. This MSCCP product was analysed for its physiochemical properties, nutritional properties and shelf life. Results revealed a report of moisture content (10.02%), crude fibre (2.91 %), acidity (0.10%) and total plate count (4.68×102 cfu/g) in health mix powder. The value added product was evaluated organoleptically for acceptability. A 5-point hedonic organoleptic evaluation was used for studying the acceptability. The mean organoleptic score for control and MSCCP porridge was 2.9 ± 0.5 and 4.3± 0.5 respectively. The results indicated that a proportion of 25:75 of composite powder was highly accepted. This study observed that the value-added porridge can be formulated by using Mappillai samba, pulses and carrot (MSCCP health mix powder) to enrich the porridge. This products is high in fibre and iron and it has a low glycemic index. Therefore, this product is capable of controlling blood glucose levels in diabetic patients, helping with weight loss for obese patients and improvi
Article Details
Unique Paper ID: 156217

Publication Volume & Issue: Volume 9, Issue 2

Page(s): 1229 - 1233
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