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International Journal of Home Science
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International Journal of Home Science

2015, VOL. 1 ISSUE 3, PART A

Enhancing the nutritional quality of two commonly consumed Indian snacks Khakhra and Ladoo with potassium rich apricots and their quality evaluation

Author(s): Harsha Hirdyani, Ashima Mundeja
Abstract:
Introduction: Elevated blood pressure (hypertension) remains an extraordinarily common and important risk factor for cardiovascular and renal diseases, including stroke, coronary heart disease, heart failure, and kidney failure Well-established dietary modifications that lower hypertension are reduced salt intake, weight loss, and moderation of alcohol consumption (among those who drink). Over the past decade, increased potassium intake and consumption of dietary patterns based on the “DASH diet” have emerged as effective strategies that also lower hypertension.
Rationale: Dried apricot was selected based on its nutritional quality and high potassium content, considering its nutritional efficacy as a component of DASH diet. rnObjectives: Incorporation of apricot at different % levels in the formulation of two basic snacks of India i.e. laddoo and khakhra. The products were studied for their organoleptic and nutritional parameters.
Materials and Methods: Standard recipes of laddoo and khakhra were selected and they were incorporated with apricots using different percentage compositions. Nutritional analysis was done, and organoleptic evaluation was done using hedonic scale.
Results: Products incorporated with 20-25% of apricots were most acceptable by the panel members having potassium content of 5.8 ± 0.05 and 6.0 ± 0.06%, in laddoo and khakhra respectively. Protein, fat and ash content of khakhra was found to be 6.04 ± 0.06, 5.79 ± 0.11 and 1.84 ± 0.05% respectively. Protein, fat and ash content of laddoo was found to be 5.56± 0.12, 10.05 ±0.08 and 1.34 ±0.04% respectively.
Conclusion: Considering the potassium content and nutritional and organoleptic evaluation it was concluded that apricot incorporated products developed were acceptable by people and inclusion of such fortified common daily use snacks will help community to maintain a healthy life.
Pages: 28-31  |  331 Views  32 Downloads
How to cite this article:
Harsha Hirdyani, Ashima Mundeja. Enhancing the nutritional quality of two commonly consumed Indian snacks Khakhra and Ladoo with potassium rich apricots and their quality evaluation. Int J Home Sci 2015;1(3):28-31.
International Journal of Home Science