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The Impact of Storage Period on Chemical Composition of Value Added Supplementary Foods

Balwinder Sadana** , Neer Kamal Brar* , Balwinder Sadana** , Poonam Bakhetia***

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International Journal of Food, Nutrition & Dietetics 3(1):p 5-10, January - April 2015. | DOI: DOI: https://dx.doi.org/10.21088/ijfnd.2322.0775.3115.1

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Abstract

Supplementary foods namely mathi, shakarpara, saviyan, bhujia mix and biscuits were developed using refined wheat flour (RWF), defatted soy flour (DSF), colocasia leaf powder (CLP) and amla powder (AP). Mathi and shakarpara supplemented with 7.5% CLP and 5% AP, whereas saviyan and bhujia mix, supplementation level of CLP and AP was 2.5 % each. In biscuits both powders were added at 5% level. RWF and defatted soy flour were used in the ratio of 4:1. Formulated supplementary foods were nutritionally evaluated in terms of peroxide value, free fatty acid and sugars at an interval of 0, 30, 45 and 60 days. The peroxide value at 0 days ranged from 1.5 (bhujia mix) to 3.2 mEq/kg (biscuits) in control, whereas minimum free fatty acid content was observed in saviyan (0.09%) and maximum in biscuits as 0.13% in control group. With increase in storage period  total and reducing sugars showed non significant increase, whereas non reducing sugars, free fatty acids and peroxide value showed significant increase (p<0.05). Hence, developed value added supplementary foods can be easily prepared and stored at domestic level without altering their composition.
 
Keywords:  Supplementary Foods; Value Addition; Peroxide Value; Free Fatty Acid Value and Sugar Content. 

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DOI: DOI: https://dx.doi.org/10.21088/ijfnd.2322.0775.3115.1

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