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Valorization of Garlic Peel as a Potential Ingredient for the Development of ValueAdded Rice Based Snack Product Pukhelein

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  • Jesparwell Lyngdoh
  • Subhajit Ray

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.

Suggested Citation

  • Jesparwell Lyngdoh & Subhajit Ray, 2022. "Valorization of Garlic Peel as a Potential Ingredient for the Development of ValueAdded Rice Based Snack Product Pukhelein," Agriculture and Food Sciences Research, Asian Online Journal Publishing Group, vol. 9(2), pages 50-58.
    • Handle: RePEc:aoj:agafsr:v:9:y:2022:i:2:p:50-58:id:4110
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