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Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. Hence, the present study was carried out to formulate nutritionally superior chocolates using jackfruit seed. Methods: Jackfruit seed flour was used in varying proportions ranging from 30 to 70 per cent along with 10 to 50 per cent cocoa butter and 20 per cent other ingredients. Other ingredients used were cane sugar, cocoa powder and milk powder. The best treatment was selected through sensory evaluation using a score card with a 9 point hedonic scale. Result: Based on organoleptic evaluation, chocolate prepared with 30 per cent roasted jackfruit seed flour and 50 per cent cocoa butter had a maximum mean score of 8.31 for overall acceptability. The selected roasted jackfruit seed flour based chocolate was subjected to physico-chemical analysis and observed to have moisture (7.62%), carbohydrate (63.03 g 100 g-1), protein (3.78 g 100 g-1), fat (1g 100 g-1) and fibre (3.13g 100 g-1). [ABSTRACT FROM AUTHOR]

Jam was standardised by incorporating tender coconut pulp at various levels with fruit pulp of pineapple, mango, grapes and papaya. On the basis of nutritional qualities, jam prepared with 25% TCP Tender coconut pulp and 75% pineapple pulp were found to be the best. Jam prepared with 25% TCP and 75% blended fruit pulp were organoleptically more acceptable. The highest gel strength was observed for jam prepared with 25% tender coconut pulp and 75% blended fruit pulp. The maximum adhesiveness was in the jam prepared using 100% tender coconut pulp. Acidity, moisture, TSS and reducing sugar of the products slightly increased during storage. However, a decreasing trend was observed in the case of total sugar content during storage. The highest fat content was observed in jam prepared using 100% TCP. The mineral content gradually decreased with advancement of storage period. [ABSTRACT FROM AUTHOR]

A healthy and well-nourished person depends on healthy food system. Today, malnutrition imposes high cost on society. In recent times, more attention has been given to the appropriate use of agricultural waste to overcome malnutrition. Pumpkin seeds are nutritionally dense by-product of pumpkin but commonly discarded as waste. The purpose of the study was proper utilization of pumpkin seeds to supplement bakery product i.e. cake to enhance nutritional content. Pumpkin seeds were processed into raw and roasted flour. Cake was prepared by supplementing both raw and roasted pumpkin seed flour. Organoleptic evaluation was done. Cake was highly accepted at 20% level. Moisture content was higher in control cake i.e. 20.26%, protein content was maximum in cake supplemented with roasted pumpkin seed flour (8.45%), fat content was higher in cake supplemented with roasted pumpkin seed flour (21.08%), fiber and ash content of cake supplemented with raw pumpkin seed flour was higher i.e. 1.80 and 1.59%. Iron and zinc content was higher in cake supplemented with raw pumpkin seed flour i.e. 2.04 and 0.64mg/100g. Total carotenoid content was maximum in cake supplemented with raw pumpkin seed flour (0.190mg/100g). Maximum antioxidant activity was observed in cake supplemented with raw pumpkin seed flour (60.30%). Peroxide value was higher in control cake (5.0 meq/kg). [ABSTRACT FROM AUTHOR]

Sensory parameters are the basic and main attribute in acceptability of any food. Keeping this thing in view nine cultivars of pearl millet, grown in Rajasthan were evaluated for organoleptic quality. Organoleptic evaluation was done by preparing basic recipes (chappati and khichada). The result showed significant variation (P≥0.05) in terms of mean scours for colour, appearance, flavour, taste and overall acceptability. All the cultivars were found to be acceptable in the form of chappati and khichada. However hybrid cultivars had better preference followed by land races and composite cultivars. Among hybrids, RHB 121 was found to be more acceptable. [ABSTRACT FROM AUTHOR]

Healthy snacking improves overall health, curbs cravings, fights weight gain, and boosts brain power to give you the energy you need to keep going all day. Keeping this in mind, the present study was carried out to nutritionally evaluate the barley supplemented cookies, subjected to processing namely soaking, popping and malting incorporating barley genotype namely BH-942. Cookies were developed from barley flour subjected to three types of processing viz., soaking, popping and malting. Their physical and sensory characteristics were also recorded in the present investigation. Overall, the highest mean score of overall acceptability was recorded from Control followed by malted flour cookies. It was also observed that malted flour cookies were found to have highest contents of crude protein, crude fiber, dietary fiber and soluble fiber. The investigation thus suggests that replacement of traditional food ingredients like wheat with barley can be nutritious and beneficial. [ABSTRACT FROM AUTHOR]

Preparation of orange juice blended with green gram pulse extract was studied. The extracts of green gram were prepared by providing different processing techniques including soaking, soaking and cooking, germination and germination and cooking. Blends prepared by mixing orange juice with four different green gram extracts in a ratio of 50:50 were evaluated for organoleptic properties. The blend orange juice mixed with soaked and cooked green gram extract (OJ-SCGE) was selected best and further analyzed for nutritional quality. The blended juice was compared with the nutritional components of pure orange juice (OJ-PURE) and revealed that blended juice was superior in terms of nutritional quality. [ABSTRACT FROM AUTHOR]