Vol. 9 No. 2 (2022): In Progress
Articles

Valorization of Garlic Peel as a Potential Ingredient for the Development of ValueAdded Rice Based Snack Product Pukhelein

Jesparwell Lyngdoh
Department of Food Engineering &Technology, Central Institute of Technology Kokrajhar, Kokrajhar, India.
Subhajit Ray
Department of Food Engineering &Technology, Central Institute of Technology Kokrajhar, Kokrajhar, India.

Published 2022-08-16

Statistics
0 Views | Downloads

Keywords

  • Garlic peel, Utilization, Functional components, Sensory properties, Value addition, Pukhelein.

How to Cite

Lyngdoh, J. ., & Ray, S. . (2022). Valorization of Garlic Peel as a Potential Ingredient for the Development of ValueAdded Rice Based Snack Product Pukhelein. Agriculture and Food Sciences Research, 9(2), 50–58. https://doi.org/10.20448/aesr.v9i2.4110

Abstract

The present study was designed to develop and evaluate the nutritional, functional, sensory properties and texture profile data of garlic peel powder fortified viz. 2%, 5% and 10% value added pukhelein and compared with control sample. Garlic peel showed crude fiber, carbohydrate and ash content viz. 60.57%, 21.71% and 16.34%, total phenolic content (TPC) of 108.79 µg/ml GAE, total flavonoid content (TFC) of 33.27 mg Quercetin/ml and antioxidant activity (33.38 mg/ml) respectively. 5% formulation exhibited the highest crude fiber, protein content, TPC (326.6 µg/ml GAE), TFC (91.38 mg Quercetin/ml) and total antioxidant content (54.68 µg/ml).Sensory evaluation data showed good result in 5% formulation in terms of appearance, texture and taste. Texture profile analysis showed that a considerable decrease in hardness, springiness, cohesiveness, gumminess and chewiness and resilience. The outcome of the study revealed that 5% garlic peel powder fortified pukhelein exhibited the best result among all formulations.

Downloads

Download data is not yet available.