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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 3106-3113
DOI: https://doi.org/10.20546/ijcmas.2020.909.383


Effect of Value Addition on the Functional Properties Nutritional and Sensory Quality of Indian Street Food (Pakoda)
Diksha and Rajni Modgil*
Department of Food Science, Nutrition and Technology, College of Community Science, CSK Agricultural University, Palampur (H.P), India
*Corresponding author
Abstract:

Street foods are ready to eat foods, beverage prepared and sold by venders and hawkers, especially in street and other public places.  Pakoda or fritters are one of the most prominent snack/street food across the Indian subcontinent and enlighten its contribution in nutrition. In the present study an endeavor has been made to analyze the nutritional and functional quality of Pakoda available among street vendors and then its value addition with locally available healthy food material. For the analysis, samples were categorized into three categorize i.e. Control, street vendor, and value-added. Control and value-added samples were prepared in the laboratory/food lab and Pakodas procured from the local street vendors were categorized as street vendor samples. The triplicates of each category of samples were evaluated for the physical, functional, nutritional quality, and organoleptic acceptability. A significant difference existed in the samples procured from street vendors and samples prepared in the laboratory. The calorific value and DPPH in the street vendor sample were found to be 430.18 kcal and 34.55 % inhibition serially. The peroxide value, free fatty acid was inferior in the control and value-added sample and found higher in street vendor samples i.e. 8.92 meq/kg and 1.13%oleic acid respectively.


Keywords: Pakoda, street foods, Nutritional analysis, Physical characteristics, Organoleptic evaluation. Peroxide value, Anti-oxidant activity
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How to cite this article:

Diksha and Rajni Modgil. 2020. Effect of Value Addition on the Functional Properties Nutritional and Sensory Quality of Indian Street Food (Pakoda).Int.J.Curr.Microbiol.App.Sci. 9(9): 3106-3113. doi: https://doi.org/10.20546/ijcmas.2020.909.383