This paper is published in Volume-6, Issue-4, 2020
Area
Nutraceuticals
Author
Komal Kamlesh Pathak
Co-authors
Shreya Bhau Parab, Suhana Suleman Kulavoor
Org/Univ
Guru Nanak Khalsa College of Arts, Science and Commerce, Mumbai, Maharashtra, India
Pub. Date
09 July, 2020
Paper ID
V6I4-1161
Publisher
Keywords
Premix, Basundi, Protein rich, Pumpkin seeds, Powdered Oats

Citationsacebook

IEEE
Komal Kamlesh Pathak, Shreya Bhau Parab, Suhana Suleman Kulavoor. Development of a Protein-Rich Premix “Health-o-Fit Basundi Mix”, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Komal Kamlesh Pathak, Shreya Bhau Parab, Suhana Suleman Kulavoor (2020). Development of a Protein-Rich Premix “Health-o-Fit Basundi Mix”. International Journal of Advance Research, Ideas and Innovations in Technology, 6(4) www.IJARIIT.com.

MLA
Komal Kamlesh Pathak, Shreya Bhau Parab, Suhana Suleman Kulavoor. "Development of a Protein-Rich Premix “Health-o-Fit Basundi Mix”." International Journal of Advance Research, Ideas and Innovations in Technology 6.4 (2020). www.IJARIIT.com.

Abstract

The increasing demand, craze of muscle building and the market related to protein supplements is seeking a lot of profit and is growing at a very fast rate. In India, gyms are opening across the country in both small and big cities, thus serving as main promoters of Sports nutrition products/ Protein supplements for a typical consumer being someone that wants to build muscles and aid recovery after a serious workout. Keeping that in mind, the idea of having something as delicious as basundi is always appealing and added to it the nutrition factor will just make it more desirable. A premix for Basundi rich in protein and high amount of fiber was developed for general population except diabetic people. Effects of the ingredient incorporation on the nutritional composition and sensory qualities were evaluated. The product with more consumer acceptability was analyzed for various parameters like protein, calcium, energy, fat, carbohydrate, moisture, ash, essential amino acids. Addition of powdered oats, dried fruits and pumpkin seeds improved the nutritional composition and made it acceptable for wide range of consumer groups. The premix was analyzed for its physical, biochemical and sensory properties. Proximate analysis was carried out and the results obtained were Energy (397.38 kcal), Ash content (3.48%), Moisture content (3.52%), Carbohydrate content (67.9g), Protein content (25.1g), Fibre content (8.6g) and Fat content (2.82g). Organoleptic analysis including sensory attribute like color, odour, appearance, texture and taste was carried out to check the overall acceptability of the product. Microbiological testing and shelf life studies were also carried out and suitable packaging for the product was also identified. Health-O-Fit Basundi Mix is healthy and a good source of protein, fibre and energy. Also effective in terms of nutritional quality, without compromising on the taste of the basundi premix available locally.
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