Alleviation: An International Journal of Nutrition, Gender & Social Development, ISSN 2348-9340 Volume 1, Number 1 (2014), pp. 1 - 8
© Arya PG College, Panipat & Business Press India Publication, Delhi
www.aryapgcollege.com

Organoleptic Evaluation and Retention of Vitamin C in Sprouted Pulses Incorporated Food Preparations

Tarvinderjeet Kaur
Associate Professor, Department of Home Science, Kurukshetra University, Kurukshetra, Haryana
Email: tarvin_khushi@rediffmail.com

Abstract

Sprouted seeds are considered to be life generating bio-genic super foods. Sprouts have many valuable nutritional attributes in relation to human health. Sprouted pulses are very good source of vitamin C which as an antioxidant assist in protection against cell damage and offer the strongest support for cell regeneration. Since vitamin C is most susceptible to heating temperature, the present study was undertaken to estimate the retention of vitamin C in different food preparations prepared with incorporating sprouted pulses using different methods of cooking. In the present study, commonly consumed food preparations namely cutlets, parantha, pulao, chat and dal curry were developed by incorporating, separately, sprouted pulses (Bengal gram, chick peas and cow peas) using different methods of cooking (Deep fat frying, shallow fat frying, boiling, steaming and pressure cooking). Panel of twelve judges, using nine point hedonic scale did organoleptic evaluation of these food preparations. Analysis of the data for overall acceptability showed that judges were highly consistent in awarding the scores for chick peas dal curry (8.88±0.79), chick peas chat (8.52±0.91 ), bengal gram pulao (8.33±0.89 ), cow peas cutlets (8.16±0.81) and bengal gram stuffed prantha (8.10±1.07). Retention of vitamin-C was found significantly (P< 0.01) maximum in preparations prepared by pressure cooking (86.67%), followed by steaming (79.27%), 29 boiling (70.03%) and shallow fat frying (54.18%). Significantly lowest retention of vitamin-C was found in those food preparations which were prepared by deep fat frying method (31.51%).

Keywords: Chat, Cutlets, Dal Curry, Parantha, Pulao, Retention, Sprouted Pulses, Vitamin C.