• P-ISSN 0974-6846 E-ISSN 0974-5645

Indian Journal of Science and Technology

Article

Formulation and Evaluation of Nutritional Properties and Shelf Life of Buckwheat Incorporated Nutri Ball
  • VIEWS 801
  • PDF 156

Indian Journal of Science and Technology

DOI: 10.17485/IJST/v15i35.791

Year: 2022, Volume: 15, Issue: 35, Pages: 1738-1744

Original Article

Formulation and Evaluation of Nutritional Properties and Shelf Life of Buckwheat Incorporated Nutri Ball

G K Gomathi1, S Parameshwari2*

1Research Scholar, Department of Nutrition and Dietetics, Periyar University, Salem-636011, Tamil Nadu
2Associate Professor, Department of Nutrition and Dietetics, Periyar University, Salem- 636011, Tamil Nadu, India

*Corresponding Author
Email: [email protected]

Received Date:10 April 2022, Accepted Date:30 July 2022, Published Date:10 September 2022

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Objectives: To formulate and evaluate the nutritional composition and shelf life of buckwheat incorporated nutri ball. Methods: The moisture, fat, total ash in the control and various percentage of buckwheat incorporated nutri balls were analysed by using American Association of Cereal Chemists (AACC, 2000). The quantity of protein was estimated using the micro Kjeldahl method supported by AOAC. AOAC (1999) method was employed to quantify dietary fibre. Total phenolics, flavonoids and antioxidants analysis were done in methanolic extract of the various formulations of buckwheat nutri ball. Findings Nutritional analyses indicated that higher levels of protein (13.560.16), fiber (6.070.13), total phenolic content (5.970.11), total antioxidant capacity (34.210.17) and total flavonoids (2.960.03) were observed in 30% of buckwheat flour incorporated nutri balls. The total phenolics, flavonoids and antioxidant capacity was notably improved on the addition of buckwheat flour. Color properties of different formulations of buckwheat nutri balls showed decrease in l*, a* and b* values. The storage results indicated that the developed Nutri balls were sensorily satisfactory for up to two months when it is stored at room temperature. Moreover, raise in buckwheat flour content from 0 to 30% resulted in an insignificant difference from sensory scores of control. Hence, it is concluded that 30% buckwheat incorporated nutri balls are more acceptable. Novelty: This study proves that the novel gluten free nutri balls has plenty of bio active compounds.

Keywords: Buckwheat; nutri balls; proximate analysis; sensory attributes; shelflife

References

  1. Suzuki T, Noda T, Morishita T, Ishiguro K, Otsuka S, Brunori A. Present status and future perspectives of breeding for buckwheat quality. Breeding Science. 2020;70(1):48–66. Available from: https://doi.org/10.1270/jsbbs.19018
  2. Khalifa I, Nawaz A, Sobhy R, Walyat N, Zou X, Farag MA, et al. Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits. Food Reviews International. 2021;23:1–24. Available from: https://doi.org/10.1080/87559129.2021.2013870
  6. Bhalodia N, Nariya P, Acharya R, Shukla V. Evaluation of in vitro antioxidant activity of flowers of Cassia fistula Linn. International Journal of Pharmaceutical Technology Research. 2011;3(1):589–599. Available from: https://doi.org/10.1155/2012/157125
  7. Patel A, Patel A, Patel A, Patel NM. Estimation of flavonoid, polyphenolic content and in vitro antioxidant capacity of leaves of Tephrosiapurpurea Linn.(Leguminosae) International Journal of Pharma Sciences and Research. 2010;1(1):975–9492.
  8. Satish, Kumar T, Baskar, Shanmugam S, . - Rajasekaren P, Sadasivam, et al. Optimization of flavonoids extraction from the leaves of Tabernaemontanaheyneana wall using L16 orthogonal design. Nature Science. 2008;6(3):1545–0740.
  9. Patel S, Patel J, Patel RK. To study proximate analysis & biological evaluation of Triphalaguggulu formulation. International Journal of Pharmaceutical Technology and Research. 2012;4(4):974–4304.
  10. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Evans RC. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radicals Biology and Medicine. 1999;26:1231–1237. Available from: https://doi.org/10.1016/s0891-5849(98)00315-3
  11. Candogan K. The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage. European Food Research and Technology. 2002;215(4):305–309. Available from: https://doi.org/10.1007/s00217-002-0567-1
  12. Rekha MN, Yadav AR, Dharmesh S, Chauhan AS, Ramteke RS. Evaluation of Antioxidant Properties of Dry Soup Mix Extracts Containing Dill (Anethum sowa L.) Leaf. Food and Bioprocess Technology. 2010;3(3):441–449. Available from: http://dx.doi.org/10.1007/s11947-008-0123-5
  13. Swanson KMJ, Petran RL, Hanlin JH. Culture methods for enumeration of microorganisms. In: Compendium of methods for the microbiological examination of foods. (pp. 53-62) Washington, DC. American Public Health Association. 2001.
  14. Zhang S, Chen S, Geng S, Liu C, Ma H, Liu B. Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread. Foods. 2021;10(9):2052. Available from: https://doi.org/10.3390/foods10092052
  15. Baljeet SY, Ritika BY, Roshan LY. Studies on functional properties and incorporation of buckwheat flour for biscuit making. International Food Research Journal. 2019;17(4).
  16. Amieva M, Fernández L, Solis, Rodriguez CS, Barcia. Argentine Buckwheat Variety: Proximal Analysis, Mineral Content, Antinutritional Factors and Antioxidant Activity. International Journal of Progressive Sciences and Technologies. 2021;29(1):295–311. Available from: http://dx.doi.org/10.52155/ijpsat.v29.1.3653
  17. Bilgiçli N. Effect of buckwheat flour on chemical and functional properties of tarhana. LWT - Food Science and Technology. 2009;42(2):514–518. Available from: http://doi.org/ 10.1016/j.lwt.2008.09.006
  18. Moroni AV, Zannini E, Sensidoni G, Arendt EK. Exploitation of buckwheat sourdough for the production of wheat bread. European Food Research and Technology. 2012;235(4):659–668. Available from: http://doi.org/10.1007/s00217-012-1790-z
  19. Bonafaccia G, Marocchini M, Kreft I. Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chemistry. 2003;80(1):9–15. Available from: http://dx.doi.org/10.1016/S0308-8146(02)00228-5
  20. Torbica A, Hadnađev M, Hadnađev TD. Rice and buckwheat flour characterisation and its relation to cookie quality. Food Research International. 2012;48(1):277–283. Available from: https://doi.org/10.1016/j.lwt.2015.05.057
  21. Pathare PB, Opara UL, Al, Said FAJ. Colour measurement and analysis in fresh and processed foods: a review. Food Bioprocessing Technology. 2013;6(1):36–60. Available from: http://dx.doi.org/10.3390/s19071741
  22. Jaiswal A, Gupta A, Verma T. Utilization of Peanut and Jaggery for the Development of Nutri-rich Peanut Energy Bar and Jaggery Balls. Int. J. Curr. Microbiol. App. Sci. 2020;9(10):538–545. Available from: https://doi.org/10.20546/ijcmas.2020.910.001
  23. Kim SLL, Kim SKL, Park CHH. Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable. Food Research International. 2004;37(4):319–327. Available from: http://dx.doi.org/10.1016/j.foodres.2003.12.008
  24. Ibeanu VN, Ene-Obong HN, Peter-Ogba GU, Onyechi UA. Microbiological evaluation and shelf life of seed flour mixes used for infant feeding in rural northern Nigeria. African Journal of Biotechnology. 2015;14(20):1718–1723.

Copyright

© 2022 Gomathi & Parameshwari. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Published By Indian Society for Education and Environment (iSee)

  • 10 September 2022

Year: 2022, Volume: 15, Issue: 35

Article Metrics


Post Graduate Fellowship in Research Communication

More articles

DON'T MISS OUT!

Subscribe now for latest articles and news.