Preparation of value-added food products by the incorporation of chia seeds and sunflower seeds

Abstract

Super foods are foods that have a very high nutritional density. This means that they provide a substantial amount of nutrients and very few calories, which provides a clinically proven and documented health benefit and thus, an important source of in the prevention, management and treatment of chronic diseases of the modern age. The present study was undertaken with the objectives to develop a nutritious Laddu and Gajak by the incorporation of Chia and Sunflower seeds and to assess their organoleptic quality as well as nutritive value. Two value added products “Laddu” and “Gajak” were prepared by incorporation of chia and sunflower seeds at different levels, 5, 10 and 15 per cent, respectively. Sensory evaluation with respect to colour and appearance, body and texture, taste and flavour and overall acceptability was done by five panel members using the nine-point Hedonic scale. Chemical analysis of the developed food products for moisture, total ash, protein, crude fibre and fat were determined by AOAC (2005) method. Calcium and iron was estimated by colorimeter. The value of carbohydrate and energy was calculated by difference method. On the basis of results, it is concluded that Chia seeds and sunflower seeds was successfully incorporated in preparation of the products like Laddu and Gajak. The sensory attributes of the prepared products with different treatments T2 (Ragi flour (40%), Chia seeds (10%), sunflower seeds (10%), Ghee (10%) and Jaggery (30%)) of Laddu and T2 (Gingelly seeds, Chia seeds, Sunflower seeds and Jaggery) of Gajak, were highly accepted by the panel members, when compared to control i.e. T0. Chemical analysis of this study concludes that the preserved products Laddu and Gajak made by the incorporation of Chia seeds and sunflower seeds were good sources of energy, calcium, fibre, protein and fat content. It is reveals that nutritive composition of the prepared products were significantly increased as the incorporation level increased. Cost of Laddu is slightly increased from control to treatments. T3 has the highest cost and T0 has the lowest cost. Cost of Gajak is also increased from control to treatments. T3 has the highest cost and T0 has the lowest cost.