Nutritional evaluation and optimization for development of giloy tinospora cordifolia incorporated product

Abstract

The present study was designed to evaluate the stem powder of giloy for its nutritive newlinequality; optimization of salt roasting of Bengal gram; incorporation of the stem powder of giloy in newlineorder to develop and optimize sweet balls using RSM and to determine the nutritional and keeping newlinequality of the giloy incorporated sweet balls. With regards to phytochemical screening of the stem newlinepowder of giloy the water extract was found to have presence of all phytochemicals (alkaloids, newlineglycosides, saponins, phytosterols, tannins and resins) whereas ethanolic and methanolic extract had newlineabsence of saponins and resins. The proximate evaluation of the stem powder of giloy revealed that newlinethe moisture (4.57), crude fat (1.77), crude protein (6.97), crude fiber (21.98), total ash (6.89), newlinecarbohydrates (57.80) and energy value (275 kcal/100g) respectively. Data on mineral composition newlinereported good calcium, magnesium, phosphorus and copper content. Total dietary fiber content was newlinefound to be 6.42 g/100. The starch, total and reducing sugar, total and and#946;-carotene content were also newlinefound in good content. Phenolic and flavonoid content were 1.91 mg GAE/g and 1.34 mg RE/g and newlineantioxidant activity was 57.83 mg TE/100g. Fatty acid profiling revealed 23.40, 14.41, 20.30 per newlinecent SFA, MUFA and PUFA content. Amino acid profile reported three main amino acids in the newlinegiloy stem powder. Central Composite Rotatable Design of response surface methodology was used newlinefor optimization of salt roasting of bengal gram. Optimization revealed that 78g (15.6% of 500g newlinesalt) bengal gram and 189and#730;C were optimum condition for salt roasting of the bengal gram. Box- newlineBehnken design in response surface methodology was used for the development of giloy stem newlinepowder incorporated sweet balls. Optimization revealed that 5:5 roasted sesame seeds: bengal gram newlineflour, 12g of ghee or 24% of the dry ingredients and 15g giloy stem powder or 30% of the dry newlineingredients could be utilized comprehensively for preparation of giloy stem powder incorporated newlinesweet balls. The optimized giloy stem powder incorporated sweet balls was nutritionally superior newlinethat the control sweet balls. Giloy stem powder incorporated sweet balls showed significantly higher newlineamount of total ash, crude protein, crude fiber content and good calcium, zinc, phosphorus and newlinemagnesium content. The in vitro protein digestibility (19.83 %), dietary fiber (5.65 g/100g), starch newline(68.37 g/100g), phenolic content (124.52 mg GAE/g), flavonoid content (97.51 mg RE/g), newlineantioxidant activity (41.51 mg TE/100g) as compared to the control sweet balls. Fatty acid profiling newlinerevealed 5.00, 9.925, 6.54 per cent SFA, MUFA and PUFA content. Keeping quality of giloy stem newlinepowder incorporated sweet balls was estimated by analysing the moisture content, total plate count, newlinefree fatty acid, peroxide value and sensory quality at an interval of 15 days for a period of 60 days. newlineResults from keeing quality showed that giloy stem powder incorporated sweet balls can stored up newlineto 45 days at room temperature in aluminium foil laminate packets without any adverse effect on newlinesensory quality. Therefore it was concluded that giloy stem powder incorporated sweet balls can be newlineutilized successfully for inclusion in daily diet. newline