ORGANOLEPTIC AND NUTRITIONAL EVALUATION OF ANTIOXIDANT RICH PRODUCTS OF

121 Pages·2013·4.37 MB·English

ORGANOLEPTIC AND NUTRITIONAL
EVALUATION OF ANTIOXIDANT RICH
PRODUCTS OF SWEET POTATO (Ipomoea batatas)

Thesis

Submitted to the Punjab Agricultural University
in partial fulfilment of the requirements
for the degree of

MASTER OF SCIENCE
in
FOOD AND NUTRITION
(Minor Subject: Food Science and Technology)

By
Nidhi Nailwal
(L-2011-HSc-281-M)

Department of Food & Nutrition
College of Home Science
 PUNJAB AGRICULTURAL UNIVERSITY
LUDHIANA - 141 004

2013
1
CERTIFICATE I

This is to certify that the thesis entitled, “Organoleptic and nutritional
evaluation of antioxidant rich products of sweet potato (Ipomoea batatas)” submitted for
the degree of Master of Science in the subject of Food and Nutrition (Minor subject: Food
Science and Technology) to the Punjab Agricultural University, Ludhiana, is a bonafide
research work carried out by Ms. Nidhi Nailwal (L-2011-H.Sc.-281-M) under my

supervision and that no part of the thesis has been submitted for any other degree.
The assistance and help received during the course of investigation has been fully
acknowledged.

________________________________
Dr. (Mrs.) Paramjit Chawla
Major Advisor
Professor
Department of Food and Nutrition
Punjab Agricultural University
Ludhiana – 141 004 (India)

2
CERTIFICATE II

This is to certify that the thesis entitled, “Organoleptic and nutritional evaluation
of antioxidant rich products of sweet potato (Ipomoea batatas)” submitted by Ms. Nidhi
Nailwal (L-2011-H.Sc.-281-M) to the Punjab Agricultural University, Ludhiana, in partial
fulfillment of the requirements for the degree of Master of Science in the subject of Food
and Nutrition (Minor subject: Food Science and Technology) has been approved by
Student’s Advisory Committee along with the Head of the Department after an oral
examination of the same, in collaboration with an External Examiner.

___________________________ ___________________________
(Dr. Paramjit Chawla) (Dr. B.L. Kwatra)
Major Advisor External Examiner
Ex-Professor
Deptt. of Food and Nutrition
Punjab Agricultural University
Ludhiana

___________________________
(Dr. J.K. Sangha)
Head of the Department

___________________________
(Dr. Gursharan Singh)
Dean, Post-Graduate Studies

3
ACKNOWLEDGEMENT
First of all, I express my deep sense of gratitude to GOD, the Almighty with whose
grace and blessing I have been able to light this humble piece of work.
With profound reverence, I express my deep sense of gratitude and indebtedness to my
Major Advisor Dr. (Mrs.) Paramjit Chawla, Professor, department of Food and Nutrition,
College of Home Science, Punjab Agricultural University, Ludhiana for her technical
guidance, keen interest, painstaking assistance, expediting inspiration, constant involvement
and encouragement throughout the course of this research work.
I also express heartfelt thanks to Dr. (Mrs.) B.L Sadana, Professor cum Head,
Department of Food and Nutrition and to the other members of my advisory committee Dr.
(Mrs.) Anita Kochhar, Professor, Department of Food and Nutrition, Dr. (Mrs.) Savita
Sharma, Senior Dough Rheologist, Department of Food Science and Technology, Dr. (Mr.)
M. Javed, Associate professor, Department of Maths, Statistics and Physics and Dr. (Mrs.)
Kiran Grover, Senior Extension Specialist, Department of Food and Nutrition for their
valuable suggestions and expert guidance.
My special thanks to the teaching staff and non teaching staff of the Department of
Food and Nutrition for their kind help and encouragement.
No words can suffice my feelings of gratitude to my revered parents whose supreme
sacrifices, blessings, blessings, immense patience and understanding were the constant source
of inspiration during the entire period of my time.
I shall always owe very special thanks to my dear sister Aparajita Nailwal and my
dear brother Nikhil Nailwal for constant inspiration and affection.
I extend my whole hearted thanks to my dear friends Pallavi, Preeti, Kanchan and
Sheeba for their affection and constant help.
In the end, I am thankful to all those who may not have been mentioned but are not
forgotten.

Date : Nidhi Nailwal
Place : Ludhiana

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Title of the Thesis : Organoleptic and nutritional evaluation of antioxidant rich
products of sweet potato (Ipomoea batatas)
Name of the Student : Nidhi Nailwal
Admission No. : L-2011-HSc-281-M
Major Subject : Food and Nutrition
Minor Subject : Food Science and Technology
Name and Designation : Dr. Paramjit Chawla
of Major Advisor Department of Food and Nutrition
PAU, Ludhiana

Degree to be Awarded : M.Sc.
Year of Award of Degree : 2013
Total Pages in Thesis : 100 + Appendix + Vita
Name of University : Punjab Agricultural University, Ludhiana -141004
ABSTRACT
Fifteen anti-oxidant rich products incorporating sweet potato in the form of flour, flakes or as fresh
were prepared and standardized in the laboratory. Mathi, sevian, ladoo, panjiri, biscuit, doughnuts and cake
were prepared with the supplementation of sweet potato flour (SPF). Poha and kheer were prepared with the
supplementation of sweet potato flakes while in chaat, cutlets, vegetable, halwa and pudding sweet potato as
fresh was supplemented. Dried sweet potato chips were deep fried. Sweet potato flour, flakes and chips were
stored for three months to study the shelf life and then reutilized in the development of the products.
Products like mathi, sevian, ladoo, panjiri, doughnuts and cake were most acceptable at 30% level of
supplementation of SPF with an overall acceptability score of 8.2 for ladoo, panjiri, mathi and sevian,
doughnuts (8.1) and cake (8.6) being liked very much. Biscuits were acceptable at 20% level of SPF with an
acceptability score of 8.1 while poha and kheer were most acceptable at 30% and 20% level of
supplementation of sweet potato flakes respectively, with an overall acceptability score of 7.5 each. The
acceptability score for sweet potato chips was 7.5. Organoleptic evaluation of the products after three
months of storage of SPF, flakes and chips did not show any significant change in the overall acceptability.
Products based on fresh sweet potato as chaat, cutlets, vegetable, halwa and pudding were most acceptable
at 40% level of supplementation. The overall acceptability score was 7.8 for vegetable and cutlets, 8.1 for
chaat, 7.4 for halwa and 7.6 for pudding. Analysis of proximate composition revealed that the highest
amount of crude protein was observed in cake 15.50% while lowest in cutlets followed by 12.21% in sevian.
Sweet potato chips had the highest fibre content of 2.50% while lowest amount of fibre was present in
biscuits, 1.34 per cent. Fat content was highest in cutlets, 35.49% while no amount of fat was found in chaat.
The moisture and ash content of the products ranged from 0.97% to 5.20% and 0.29% to 3.30% respectively.
No significant change was found in the proximate composition of the products made after the storage of
SPF, flakes and chips. Chips showed the maximum β-carotene content of 451 µg/100g followed by sevian,
333 µg/100g. The highest ascorbic acid content was present in vegetable (12.40 mg/100g) and lowest in
biscuit (5.31 mg/100g). A significant decrease in the β-carotene and ascorbic acid content was observed in
the products made after the storage of flour, flakes or chips. Highest iron content was reported in poha (9.25
mg/100g) while kheer had the highest calcium content of 115.60 mg/100g. The highest oxalate content was
observed in chaat, 14.51 mg/100g which reduced to 12.30 mg/100g with the supplementation of sweet
potato. Oxalate content decreased in panjiri, chips, chaat, cutlets and vegetable. Total phenolic content was
found to be highest in panjiri, 157 mg/100g which reduced to 122.5 with the addition of sweet potato.
Highest trypsin inhibitor activity was observed in ladoo, 658 TIU/mg protein which decreased to 478
TIU/mg protein with the supplementation of SPF. No significant change was observed in the mineral and
anti nutritional content of all the products with the supplementation of stored sweet potato flour, flakes or
chips. Sweet potato can be incorporated in cereal- pulses based products to enhance the β carotene content of
the diet and its flour, flakes and chips can be stored for three months for their reutilization in the preparation
of products.

Keywords: Nutritional evaluation, organoleptic evaluation, sweet potato, sweet potato flour, sweet potato
flakes.
________________________ _____________________
Signature of Major Advisor Signature of the Student
5
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6
CONTENTS

CHAPTER TOPIC PAGE NO.
I INTRODUCTION 1-4
II REVIEW OF LITERATURE 5-16
III MATERIALS AND METHODS 17-39
IV RESULTS AND DISCUSSION 40-86
V SUMMARY 87-92
REFERENCES 93-100
APPENDIX I
VITA

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LIST OF TABLES

Table Title Page
No. no.
3.1 Recipes of Value added Products using Sweet potato 27
4.1 Organoleptic scores of Biscuit using Sweet potato flour (SPF) 41
4.2 Organoleptic scores of Cake and Doughnuts using SPF 42
4.3 Organoleptic scores of Ladoo, Panjiri Mathi and Sevian, using SPF 45
4.4 Organoletic scores of Kheer using Sweet potato flakes 49
4.5 Organoletic scores of Poha using Sweet potato flakes 50
4.6 Organoletic scores of Sweet potato Chips 52
4.7 Organoletic scores of Chaat, Vegetable, Cutlets, Halwa and Pudding using 53
fresh Sweet potato
4.8 Proximate Composition of raw ingredients (g/100g) on fresh weight basis 57
4.9 Proximate Composition of developed products using Sweet potato 60
flour/flakes/ chips (on dry weight basis)
4.10 Proximate Composition of developed products using fresh Sweet potato (on 65
dry weight basis
4.11 Mineral content of raw ingredients (mg/100g DM) 67
4.12 Mineral content of developed products using Sweet potato flour/flakes/chips 69
(mg/100g DM)
4.13 Mineral content of developed products using fresh Sweet potato (mg/100g 72
DM)
4.14 Vitamin content of raw ingredients (on fresh weight basis) 73
4.15 Vitamin content of developed products using Sweet potato flour/flakes/chips 75
(on fresh weight basis)
4.16 Vitamin content of developed products using fresh Sweet potato (on fresh 78
weight basis)
4.17 Anti nutritional factors in raw ingredients (on dry matter basis) 79
4.18 Anti nutritional content in developed products using Sweet potato 81
flour/flakes/chips (on dry matter basis)
4.19 Anti nutritional content in developed products using fresh Sweet potato (on 85
dry matter basis)

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LIST OF FIGURES
Figure Title Page
No. No.
4.1 Overall acceptability scores for Biscuit 43
4.2 Overall acceptability scores for Cake 43
4.3 Overall acceptability scores for Doughnuts 43
4.4 Overall acceptability scores for Ladoo 47
4.5 Overall acceptability scores for Mathi 47
4.6 Overall acceptability scores for Panjiri 47
4.7 Overall acceptability scores for Sevian 47
4.8 Overall acceptability scores for Kheer 51
4.9 Overall acceptability scores for Poha 51
4.10 Overall acceptability scores for Chips 51
4.11 Overall acceptability scores for Chaat 55
4.12 Overall acceptability scores for Cutlets 55
4.13 Overall acceptability scores for Vegetable 55
4.14 Overall acceptability scores for Pudding 56
4.15 Overall acceptability scores for Halwa 56
4.16 Iron content of products supplemented with SPF/flakes/chips before and 70
after storage
4.17 Calcium content of products supplemented with SPF/flakes/chips before and 70
after storage
4.18 Iron content of products supplemented with fresh Sweet potato 72
4.19 Calcium content of products supplemented with fresh Sweet potato 73
4.20 β-carotene content of products supplemented with SPF/flakes/chips before 76
and after storage
4.21 Ascorbic acid content of products supplemented with SPF/flakes/chips 76
before and after storage
4.22 β-carotene content of products supplemented with fresh Sweet potato 78
4.23 Ascorbic acid content of products supplemented with fresh Sweet potato 79
4.24 Oxalate content of products supplemented with SPF/flakes/chips before and 83
after storage
9
4.25 Polyphenolic content of products supplemented with SPF/flakes/chips before 83
and after storage
4.26 Trypsin inhibitor content of products supplemented with SPF/flakes/chips 83
before and after storage
4.27 Oxalate content of products supplemented with fresh Sweet potato 86
4.28 Polyphenolic content of products supplemented with fresh Sweet potato 86
4.29 Trypsin inhibitor content of products supplemented with fresh Sweet potato 86

10