Vol. 6, Issue 3 (2018)
Studies on ready to cook Gingelly fortified extruded food-sorghum pasta
Author(s): B Dayakar Rao, E Kiranmai, Deepika, K Hariprasanna and VA Tonapi
Abstract: Deficiency of zinc in human nutrition is believed to be as widespread as that of iron, with equally serious consequences. Fortification of staple foods with zinc is a cost-effective method that can be used to combat the deficiency. In the present study value added sorghum product was evaluated as a vehicle for fortification with zinc. Gingelly seed was used as the natural fortificant, and incorporated at different levels of 5%, 10%, 15% and 20%. All the treatments were subjected to physico-chemical, zinc, and sensory analysis. The prepared products were stored for 3 month period to analyse moisture content, water activity and sensory attributes to study shelf life. The sensory evaluation ranked treatment T3 (20% Gingelly incorporation) as the best. The physico-chemical parameters revealed that 20% Gingelly incorporated sorghum pasta had higher protein, fat, carbohydrate, and ash, content among the treatments. The zinc content of the product was higher by 2.55mg/100g compared to control 1.71mg/100g evaluation. The developed products could be stored up to 3 months without any deterioration. It can be concluded that fortification using natural sources of food materials like Gingelly can enhance the zinc content of the sorghum products.
Pages: 2460-2464 | 445 Views 85 Downloads
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How to cite this article:
B Dayakar Rao, E Kiranmai, Deepika, K Hariprasanna, VA Tonapi. Studies on ready to cook Gingelly fortified extruded food-sorghum pasta. Int J Chem Stud 2018;6(3):2460-2464.
