Stevia extract was prepared by boiling stevia leaf powder in water. Sweetness equivalence was tested by comparing sweetness of extract with sugar and other sweeteners like sugar free, equals, natura, sugar free natura and saccharine. Eleven recipes viz milk, coffee, tea, gajar halwa, milk shake, kheer, curd, lemon water, custard, halwa and lapsi were prepared using stevia extract and other sweeteners for sensory evaluation. Results revealed that 5g of sugar, 500mg of sugar free, 500mg of natura, 40mg of saccharine, 650mg of equals and 1.50ml of stevia extract in 100ml of water were equal in sweetness. Recipes prepared by using stevia extract were superior than the other sweeteners while saccharine as a sweetener recorded significantly minimum acceptability scores comparatively and was not preferred by the panel members.
Purpose
Study on chia seeds is receiving increasing interest because of their nutritional and health-promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product.
Design/methodology/approach
Six different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory characteristics. The nutritional components and shelf lives of the developed products were also evaluated. The developed product was stored for three months to assess the shelf life.
Findings
Results indicated that muffins made with chia seeds can be added up to 20% in wheat flour without affecting the sensory scores (p = 0.0014). Regarding nutritional evaluation, the results revealed that 20% incorporation of chia seeds significantly increased the total antioxidant activity (p = 0.001), increased the crude protein (p = 0.0001), fat (p = 0.0001) and crude fiber (p = 0.001) contents and lowered the carbohydrate (p = 0.0001) content when compared to the control sample. Muffin mix made with chia seeds had significantly higher mineral content (calcium, phosphorus, zinc and iron) than did the control. The developed product had a shelf-life stability of three months in terms of moisture content, peroxide value and total bacterial count and was well accepted by consumers.
Originality/value
Intrinsic characteristics of chia seeds can improve the quality of muffins and bring health benefits to the consumers.
Vermicelli is a product prepared by using whole or refined wheat flour. Hard dough is prepared, extruded and dried in the sun. Since wheat flour is deficient in lysine, one of the essential amino acids, the protein quality remains poor. Refining of wheat further reduces nutritional quality.
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