International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:12, December, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
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(12): 1622-1627

Development and Quality Evaluation of Supplementary Food (Panjiri) Incorporating Processed B. juncea Meal
D. Goswami1,2*, S. Sharma1, S. K. Tyagi2, B. Singh1 and H. M. Mandge3
1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
2Food Grains and Oilseeds Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Ludhiana, Punjab, India
3Department of Post Harvest Technology, Banda University of Agriculture and Technology, Banda, Uttar Pradesh, India
*Corresponding author

The present study was aimed towards investigating the food application of processed mustard meal (PMM), which was obtained through a microwave-assisted processing for reduction of selected anti-nutrients, in a supplementary food (panjiri). During formulation of panjiri, the whole wheat flour was progressively replaced (0-20%) with PMM and the panjiri samples were then evaluated for color, nutritional and sensory acceptability. Panjiri sample with whole wheat flour only was considered as control. Incorporation of PMM decreased the L*, a* and b* value of panjiri from 70.58, 7.43 and 25.32 to 59.74, 5.36 and 17.63, respectively. The total color difference (ΔE) was in the range of 4.13 to 13.46 indicating obvious color changes. The hue and chroma also decreased from 73.65 and 26.39 to 73.09 and 18.43, respectively with increasing PMM level. The sensory evaluation revealed that PMM based panjiri with 5% replacement only was statistically similar to control in overall acceptability. However, the product was acceptable up to 10% incorporation level (OAA score 7.55) also. Nutritional analysis of most accepted PMM (10%) based panjiri sample indicated 1.44% moisture, 14.64% crude fat, 1.20% total minerals, 9.23% crude protein and 73.48% total carbohydrates. The glucosinolates content was 2.20 μmoles/g defatted sample.

Keywords: Mustard meal, Supplementary food, Panjiri, Glucosinolates, Color value

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How to cite this article:

Goswami, D., S. Sharma, S. K. Tyagi, B. Singh and Mandge, H. M. 2020. Development and Quality Evaluation of Supplementary Food (Panjiri) Incorporating Processed B. juncea Meal.Int.J.Curr.Microbiol.App.Sci. 9(12): 1622-1627. doi:
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