National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. With an aim to develop wheatgrass enriched health foods, Wheatgrass juice (WGJ) and wheatgrass powder (WGP) were incorporated in milk and meat products, respectively. WGJ (1:2 ratio of wheatgrass: water) was incorporated at 3, 6 and 9% in milk to formulate green milk, green paneer and enrobe paneer. WGP was incorporated at 1, 2 and 3% for chicken balls and nuggets. Overall acceptability score of green milk and green paneer with 9% WGJ was 8.15, 7.93 and 8.55, respectively on nine-point hedonic scale and were statistically comparable with their control counterparts. A significant (p<0.05) increase in antioxidant activity (by DPPH method) was observed at all the levels of incorporation of WGJ in milk-based foods, though the highest was at 9% level of incorporation when compared with the control i.e. 17.05 vs 0.98, 22.33 vs. 1.07 and 16.49 vs. 1.28%. The average sensory scores for overall acceptability of chicken nuggets and balls with 3% WGP was 7.53 and 7.98, respectively and were statistically comparable to the control counterparts. Antioxidant activity of the chicken nuggets and ballsen riched with 3% WGP was significantly (p<0.05) higher in comparison to the control i.e.25.13 vs. 33.14% and 11.21 vs. 15.39, respectively. It was concluded that the incorporation of WGJ at 9% in milk products and WGP at 3% in meat products had optimum sensory attributes and may impart health promoting properties to the products owing to their high antioxidant activity.
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