Published
2022-08-16
Issue
Section
Articles
How to Cite
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.
https://orcid.org/0000-0003-0081-9836
DOI: https://doi.org/10.20448/aesr.v9i2.4110
Keywords: Garlic peel, Utilization, Functional components, Sensory properties, Value addition, Pukhelein.
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.