Quality assessment of value-added Indian recipe pedakiya prepared from composite flour and sesame seeds.
##plugins.themes.bootstrap3.article.main##
Abstract
The present study was designed to enhance the nutritional value of the Indian recipe pedakiya/gujiya, a traditional sweet deep-fried dumpling, by utilizing the beneficial properties of composite flour (oat and peas flour) and sesame seeds. Furthermore, the study aimed to investigate the effects of partial substitution of refined wheat flour with oat and peas flour on nutritional, sensory, and microbiological parameters as affected by different cooking (deep-fat frying, baking, and air-frying) methods. The dough was developed by partially substituting a high percentage of refined wheat flour with oat flour, peas flour, and sesame seeds and based on the different treatments, these were coded as P0 (control), P1 (value-added pedakiya processed by deep-fat frying at 120 °C /5 minutes), P2 (air-fried at 120 °C /30 minutes), and P3 (baked at 200 °C /25 minutes). Based on sensory evaluation, sample P1 was the most acceptable by the sensory panel. Chemical analyses revealed that the addition of composite flour and sesame seeds substantially increased the nutritional parameters of the product. The product's microbiological analyses revealed that, up to a 15-day storage period, the product was well within safe levels. Aluminum bags were determined to be a suitable packaging material for storing the value-added pedakiya based on the water activity (at 37 °C/91% RH) and overall acceptability scores. This study has provided an alternative approach for preparing traditional pedakiya by utilizing healthier options. The topic of the present study is very timely since consumers are constantly looking for better alternatives to traditional fried dishes.
##plugins.themes.bootstrap3.article.details##
##plugins.themes.bootstrap3.article.details##
Chemical analysis, Microbiological stability, Oats flour, Peas flour, Sensory evaluation, Sesame seeds, Value-added pedakiya
AOAC (2010). Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC, USA.
Chauhan, D., Kumar, K., Kumar, S. & Kumar, H. (2018). Effect of incorporation of oat flour on nutritional and organoleptic characteristics of bread and noodles. Current Research in Nutrition and Food Science Journal, 6(1), 148-156.
Elleuch, M., Bedigian, D. & Zitoun, A. (2011). Sesame (Sesamum indicum L.) seeds in food, nutrition, and health. In Nuts and Seeds in Health and Disease Prevention. 1029-1036. Academic Press.
Elleuch, M., Besbes, S., Roiseux, O., Blecker, C. & Attia, H. (2007). Quality characteristics of sesame seeds and by-products. Food Chem., 103, 641–650.
Ettoumi, L.Y. & Chibane, M. (2015). Some physicochemical and functional properties of pea, chickpea and lentil whole flours. Int. Food Res. J., 22(3), 987-996.
Getachew, M. & Admassu, H. (2022). Evaluation of functional and rheological properties of the composite flour from oat, wheat and moringa tree leaves. Cogent Food & Agriculture, 8(1), 2120009.
Hasmadi, M., Noorfarahzilah, M., Noraidah, H., Zainol, M. K. & Jahurul, M. H. A. (2020). Functional properties of composite flour: a review. Food Research, 4(6), 1820-1831. https://doi.org/10.26656/fr.2017.4(6).419
Hossain, M., Ahmed, K., Chowdhury, F., Roksana, K., Islam, S. & Barman, A. (2015). Experimental study on grain weight, moisture, ash, carbohydrates, protein, oil, total energy, and minerals content of different varieties of rapeseed and mustard (Brassica spp.). Int. J. Sci. Res. Publ., 5, 394-400.
Igbabul, B. D., Iorliam, B. M. & Umana, E. N. (2015). Physicochemical and sensory properties of cookies produced from composite flours of wheat, cocoyam, and African yam beans. Journal of Food Research, 4(2), 150. http://dx.doi.org/10.5539/jfr.v4n2p150
Loza, A., Quispe, M., Villanueva, J. & Peláez, P. P. (2017). Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability. Scientia Agropecuaria, 8(4), 315-325. http://dx.doi.org/10.17268/sci.agropecu.2017.04.03
Melo, D., Álvarez-Ortí, M., Nunes, M. A., Costa, A. S., Machado, S., Alves, R. C. & Oliveira, M. B. P. (2021). Whole or defatted sesame seeds (Sesamum indicum L.) The effect of cold pressing on oil and cake quality. Foods, 10(9), 2108.
Nanyen, D., Dooshima, I.B., Julius, A. & Benbella, I. (2016). Nutritional composition, physical and sensory properties of cookies from wheat, acha, and mung bean composite flours. International Journal of Nutrition and Food Sciences, 5, 401.
Noorfarahzilah, M., Lee, J. S., Sharifudin, M. S., Mohd Fadzelly, A. B. & Hasmadi, M. (2014). Applications of composite flour in development of food products. International Food Research Journal, 21(6).
Oke, E. K., Idowu, M. A., Sobukola, O. P., Adeyeye, S. A. O. & Akinsola, A. O. (2018). Frying of food: a critical review. Journal of Culinary Science & Technology, 16(2), 107-127. https://doi.org/10.1080/15428052.2017.1333936
Omueti, O. & Morton, I. D. (1996). Development by extrusion of soyabari snack sticks: a nutritionally improved soya–maize product based on the Nigerian snack (kokoro). Int. J. Food Sci. Nutr., 47, 5–13.
Pandey, L. & Sangwan, V. (2016). Keeping quality of sorghum soybean supplemented wheat flour ladoos. Int. J. Adv. Nutr. Health Sci., 4(1), 196-202.
Pandey, L., Sangwan, V. & Malik, K. (2018). Nutritional and keeping quality characteristics of value added composite flour sev. Int. J. Curr. Microbiol. App. Sci., 7(1), 3081-3087. https://doi.org/10.20546/ijcmas.2018.701.365
Păucean, A., Man, S. & Pop, A. (2015). Development of oat based-food formulation and quality characteristics. Cancer, 7(8), 9.
Qayyum, A., Munir, M., Raza, S., Gillani, M., Kanwal, S., Rashid, N. & Gillani, Z. (2017). Rheological and qualitative assessment of wheat-pea composite flour and its utilization in biscuits. Pakistan Journal of Agricultural Research, 30(3).
Sandulachi, E. (2012). Water activity concept and its role in food preservation. Meridian Ingineresc, (4), 40-48.
Suzauddula, M., Hossain, M. B., Farzana, T., Orchy, T. N., Islam, M. N. & Hasan, M. M. (2021). Incorporation of oats flour into wheat flour noodles and evaluation of its physical, chemical and sensory attributes. Brazilian Journal of Food Technology, 24, e2020252. https://doi.org/10.1590/1981-6723.25220
Senthil, A., Ravi, R., Bhat, K. K. & Seethalakshmi, M. K. (2002). Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Quality and Preference, 13(5), 267-273.
Sharma, C., Kaur, A., Aggarwal, P. & Singh, B. (2014). Cereal bars-A healthful choice A review. Carpathian Journal of Food Science and Technology, 6(2).
Tangariya, P., Sahoo, A., Awasthi, P. & Pandey, A. (2018). Quality analysis of composite flour and its effectiveness for Chapatti formulation. Journal of Pharmacognosy and Phytochemistry, 7(4), 1013-1019.
Thambekar, D. H., Murhekar, S. M., Dhanorkar, D. V., Gulhane, P. B. & Dudhane, M.N. (2009). Quality and safety of street vended fruit juices: a case study of Amravati city, India. Journal of Applied Biosciences. 14, 782-787.
Tuta, S. & Palazoğlu, T. K. (2017). Effect of baking and frying methods on quality characteristics of potato chips. GIDA, 42(1), 43-49.
Wang, J., Li, A., Hu, J., Zhang, B., Liu, J., Zhang, Y. & Wang, S. (2022). Effect of frying process on nutritional property, physicochemical quality, and in vitro digestibility of commercial instant noodles. Frontiers in Nutrition, 9, 28.
Yang, Z., Xie, C., Bao, Y., Liu, F., Wang, H. & Wang, Y. (2023). Oat: current state and challenges in plant-based food applications. Trends in Food Science & Technology, 134, 56-71. https://doi.org/10.1016/j.tifs.2 023.0 2.0 17
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
