This paper is published in Volume-5, Issue-1, 2019
Area
Nutraceuticals
Author
Suhana Kulavoor
Co-authors
Grishma Ramugade, Subhashini M.
Org/Univ
Guru Nanak Khalsa College of Arts, Science and Commerce, Mumbai, Maharashtra, India
Pub. Date
06 February, 2019
Paper ID
V5I1-1239
Publisher
Keywords
Chips, Protein, Chickpea, Mung, Soybean, Nutritional evaluation, Sensory evaluation

Citationsacebook

IEEE
Suhana Kulavoor, Grishma Ramugade, Subhashini M.. Development of protein rich product, International Journal of Advance Research, Ideas and Innovations in Technology, www.IJARIIT.com.

APA
Suhana Kulavoor, Grishma Ramugade, Subhashini M. (2019). Development of protein rich product. International Journal of Advance Research, Ideas and Innovations in Technology, 5(1) www.IJARIIT.com.

MLA
Suhana Kulavoor, Grishma Ramugade, Subhashini M.. "Development of protein rich product." International Journal of Advance Research, Ideas and Innovations in Technology 5.1 (2019). www.IJARIIT.com.

Abstract

The growing public awareness of nutrition & healthcare research substantiates the potential of phytonutrients such as polyphenols, saponins, essential amino acids, dietary fibers, flavonoids on their health benefits. Proteins are the major macronutrient required by the body. Protein Energy Malnutrition (PEM) develops in children whose consumption of protein and energy is insufficient to satisfy the body’s nutritional needs. 91% of Vegetarians in India suffer from PEM. Hence, there is a need to develop a Protein-rich product. Chickpea, Mung& Soy Flour was used in the preparation of chips. These chips were analyzed for their Nutritional, phytochemical, microbial and sensory parameters & a suitable packaging for the product was also developed. The present study showed that the product is a good source of protein (20%) and carbohydrates (62%). The product was liked very much by all the participants (score- 8). High quality 40 microns PET/MET was used as packaging material for the Product which are durable, heat resistant films with very good oxygen barrier properties.
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