The Impact of Cluster Fig Fruits Powder Addition on Nutritional and Organoleptic Properties of Some Healthy Food Products
Pragati Yadav *
Department of Food Science and Nutrition, MPUAT, Udaipur, India.
Seema Sonkar
Department of Food Science and Nutrition, CSAU, Kanpur, India.
*Author to whom correspondence should be addressed.
Abstract
Cluster fig, also known as goolar in Hindi, is a medicinal fruit abundant in India, offering a rich source of iron and other essential micronutrients. Wheat, a staple in the Indian diet, is energy-dense and provides valuable carbohydrates and proteins. Pearl Millet, the most commonly grown type of millet, is renowned for its high calorie, vitamin, and mineral content. Mung beans, part of the legume family, are calorie-dense and a great source of protein and polyunsaturated fatty acids.
In this study, cluster fig powder, germinated wheat flour, germinated mung bean flour, germinated pearl millet, carrot powder, and beetroot powder were utilized for product development. Two products were developed with three treatments, varying the quantity of ingredients. Sensory and proximate analysis were conducted on the developed products, with each treatment having three different replications to minimize errors during analysis.
Based on the sensory evaluation, T1 is considered the best among all treatments, with a moderate ratio of cluster fig contributing to its taste and flavor. The ash content varied across replications, with the control product having the highest ash content of 11.03%, likely due to experimental errors. Treatments T1, T2, and T3 had ash content values of 10.19%, 10.55%, and 10.89%, respectively. Organoleptic evaluation indicated that as the quantity of cluster fig increased, the taste became bitter, leading to decreased acceptability. Proximate analysis revealed that an increase in the quantity of cluster fig resulted in higher iron and zinc content in the products. This study highlights the organoleptic acceptability and nutritive & medicinal properties of cluster fig, providing insights into the appropriate quantities of cluster fig powder and other ingredients for various processed convenience healthy foods. The research emphasizes the use of cluster fig, a readily available fruit in India, which has not been previously utilized in convenience food products.
Keywords: Goolar, cluster fig, iron, organoleptic properties, mung beans
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References
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