Indirani, K (2022) Quality Evaluation and Development of value-added Healthmix (Porridge) using Mappillai Samba and Carrot powder. INTERNATIONAL JOURNAL OF INNOVATIVE RESEARCH IN TECHNOLOGY, 9 (2). pp. 1229-1233. ISSN 2349-6002

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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
improving iron status among anaemic patients. It is
suitable for children and can be suggested as a weaning
formula for infants too.

Item Type: Article
Uncontrolled Keywords: Crude fibre, Diabetes, Iron, Low glycemic index, Mappillai samba, Porridge.
Divisions: PSG College of Arts and Science > Department of Clinical Nutrition & Dietetics
Depositing User: Mr Team Mosys
Date Deposited: 10 Aug 2022 08:16
Last Modified: 10 Aug 2022 08:16
URI: http://ir.psgcas.ac.in/id/eprint/1440

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