Development and sensory evaluation of ready to eat supplementary food using garden cress (Lepidium sativum) seeds
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Abstract
Ready-to-eat traditional supplementary food was prepared using different substitution levels of garden cress seeds and evaluated using 9 point hedonic scale for sensory attributes. Addition of garden cress seeds showed significant difference at 15 and 10 per cent for Indian food pinni and panjiri and 5 per cent level for laddu and burfi for overall acceptability. For chikki, non significant difference was found in the mean scores for overall acceptability (P<0.05). In case of biscuits, values did not differ significantly at 7.5 per cent while significant difference was shown at 10 per cent. Supplementation of garden cress did not affect texture of foods except burfi where at 15 percent level significant difference was found. Overall acceptability of all developed products was found to be highest for control which decreased gradually with the increase in the level of garden cress powder. It may be concluded that garden cress can be utilized successfully up to 10-25 per cent level to prepare ready-to-eat supplementary food with high nutritional value without imposing a negative impact on sensory perception, which may prove a boon to malnourished population.
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Keywords
Anaemia, Garden cress seeds, Malnutrition, Supplementary food
References
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Chetana, R. and Sukireddy, Y.R. (2011). Preparation and quality evaluation of peanut chikki incorporated flax seeds. J. Food Sci. Technol. 48(6): 745-749.
Dhiman, A.K. (2006). Ayurvedic drug plants. Daya Publishing House, Delhi, pp 97-99.
Divanji, M., Viswanatha, G.L., Nagesh, S., Jain, V. and Shivaprasad, H.N. (2012). Ethnopharmacology of Lepidium sativum Linn (Brassicaceae): a review. Int. J. Phytother. Res. 2:1-7.
Doke, S. and Guha, M. (2014). Garden cress (Lepidium sativum L.) seed- an important medicinal source: a review J. Nat. Prod. Plant Resour. 4(1): 69-80.
Durmaz, G. and Gökmen, V. (2010). Impacts of roasting oily seeds and nuts on their extracted oils. Lipid Technol. 22: 179-182.
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Kasabe, P.J., Patil, P.N., Kamble, D.D. and Dandge, P.B. (2012). Nutritional, elemental analysis and antioxidant activity of garden cress (Lepidium sativum L.) seeds. Int. J. Pharm. Pharm. Sci. 4(3): 392-395.
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Lindsey, W.L and Norwell, M.A. (1969). A new DPTA- TEA soil test for zinc and iron. Agron. Absts. 6: 84.
Mahassni, S.H. and Al-Reemi, R.M. (2013). Apoptosis and necrosis of human breast cancer cells by an aqueous extract of garden cress (Lepidium sativum) seeds. Saudi J. Biol. Sci. 20:131-139.
Mohite, S.Y., Gharal, D.B., Ranveer, R.C., Sahoo, A.K. and Ghosh, J.S. (2012). Development of health drinks enriched with processed garden cress (Lepidium sativum L.) seeds. Am. J. Food Technol. 7: 571-576.
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Rehman, N., Mehmood, M.H., Alkharfy, K.M. and Gilani, A.H. (2011). Prokinetic and laxative activities of Lepidium sativum seed extract with species and tissue selective gut stimulatory actions J. Ethnopharmacol. 134: 878-883.
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Verma, A., Bala, N., Shukla, M. and Sheikh, S. (2014). Preparation of low cost snack by incorporation of developed flour mixtures. Int. Res. J. Pharm. App. Sci. 4(1): 61-63.
Watts, B.M., Ylimaki, G.L., Jeffery, L.E. and Elias, L.G. (1989). Basic sensory methods for food evaluation.IDRC- 277e. The International Development research Centre, Ottawa, Canada.
AOAC, (2000). Official methods of analysis, 13th edition, Association of Official Analytical Chemists. Washington DC.
Bansal, P. (2013). Development of value added products using peanut flour for nutritional and health benefits. M.Sc. Thesis, Punjab Agricultural University, Ludhiana, India.
Byrappa, V.P., Ramakrishna, C. and Sunkireddy, Y.R. (2014). Processing, physic-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet. J. Food Sci. Technol. 51(1): 158-162.
Chetana, R. and Sukireddy, Y.R. (2011). Preparation and quality evaluation of peanut chikki incorporated flax seeds. J. Food Sci. Technol. 48(6): 745-749.
Dhiman, A.K. (2006). Ayurvedic drug plants. Daya Publishing House, Delhi, pp 97-99.
Divanji, M., Viswanatha, G.L., Nagesh, S., Jain, V. and Shivaprasad, H.N. (2012). Ethnopharmacology of Lepidium sativum Linn (Brassicaceae): a review. Int. J. Phytother. Res. 2:1-7.
Doke, S. and Guha, M. (2014). Garden cress (Lepidium sativum L.) seed- an important medicinal source: a review J. Nat. Prod. Plant Resour. 4(1): 69-80.
Durmaz, G. and Gökmen, V. (2010). Impacts of roasting oily seeds and nuts on their extracted oils. Lipid Technol. 22: 179-182.
Food and Agriculture Organization of the United Nations (2004). Undernourishment around the world: The state of food insecurity in the world, Rome.
Gaafar, A.M., Morsi, A.A. and Elghamry, H.E. (2013). Chemical, nutritional and biochemical studies of garden cress protein isolate. Nat. Sci. 11(2): 8-13.
Gokavi, S.S., Malleshi, N.G. and Guo, M. (2004). Chemical composition of garden cress (Lepidium sativum) seeds and its fractions and use of bran as a functional ingredient. Plant Foods Hum. Nutr. 59: 105-111.
Gopalan, C., Sastri, B.V.R., Balasubramanian, S.C., Rao, B.S.N., Deosthale, Y.G. and Pant, K.C. (2011). Nutritive Value of Indian Foods. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India.
Kasabe, P.J., Patil, P.N., Kamble, D.D. and Dandge, P.B. (2012). Nutritional, elemental analysis and antioxidant activity of garden cress (Lepidium sativum L.) seeds. Int. J. Pharm. Pharm. Sci. 4(3): 392-395.
Kaur, A. (2013). Development of value added products using potato flour for nutritional and health benefits. M.Sc. Thesis, Punjab Agricultural University, Ludhiana, India.
Kaur J (2015) Food based strategies to combat protein energy malnutrition among school children. MSc thesis, Punjab Agricultural University, Ludhiana, India.
Kulshreshta, K. (2008). Development of value added amla (Phyllanthus emblica) based baked products and evaluation of their antioxidant activity. M.Sc. Thesis, Punjab Agricultural University, Ludhiana, India.
Lindsey, W.L and Norwell, M.A. (1969). A new DPTA- TEA soil test for zinc and iron. Agron. Absts. 6: 84.
Mahassni, S.H. and Al-Reemi, R.M. (2013). Apoptosis and necrosis of human breast cancer cells by an aqueous extract of garden cress (Lepidium sativum) seeds. Saudi J. Biol. Sci. 20:131-139.
Mohite, S.Y., Gharal, D.B., Ranveer, R.C., Sahoo, A.K. and Ghosh, J.S. (2012). Development of health drinks enriched with processed garden cress (Lepidium sativum L.) seeds. Am. J. Food Technol. 7: 571-576.
Nagi, M.K. and Mann, S.K. (2003). Traditional Punjabi Recipes. Centre for communication, languages and culture. Punjab Agricultural University, Ludhiana.
Nathiya, M. and Vigasini, N. (2014). Formulations of cereal based nutricookies prepared incorporating garden cress seeds (Lepidium sativum) - a protein and iron rich snack. Int. J. Sci. Res. 3(2): 225-226.
Pant, R. (2011). Development and nutritional evaluation of value added cereal pulse based products using drumstick leaves (Moringa oleifera). M.Sc. Thesis, Punjab Agricultural University, Ludhiana, India.
Rehman, N., Mehmood, M.H., Alkharfy, K.M. and Gilani, A.H. (2011). Prokinetic and laxative activities of Lepidium sativum seed extract with species and tissue selective gut stimulatory actions J. Ethnopharmacol. 134: 878-883.
Singh, G. and Singh, P. (2009). Preparation of soy blended product and their organoleptic evaluation. Shodh, sameeksha aur moolyankan 2(6): 808-810.
UNICEF (2013). Improving child nutrition: The achievable imperative for global progress, New York, pp 9-12.
Verma, A., Bala, N., Shukla, M. and Sheikh, S. (2014). Preparation of low cost snack by incorporation of developed flour mixtures. Int. Res. J. Pharm. App. Sci. 4(1): 61-63.
Watts, B.M., Ylimaki, G.L., Jeffery, L.E. and Elias, L.G. (1989). Basic sensory methods for food evaluation.IDRC- 277e. The International Development research Centre, Ottawa, Canada.
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How to Cite
Development and sensory evaluation of ready to eat supplementary food using garden cress (Lepidium sativum) seeds. (2016). Journal of Applied and Natural Science, 8(3), 1501-1506. https://doi.org/10.31018/jans.v8i3.991
