Nutraceuticals are any food or food ingredients that may provide health benefits beyond the traditional nutrients they contain. The present study was undertaken with an objective to carry out the nutritional analysis of barley grass powder (BGP), develop commonly consumed Indian food preparations (cutlet, thepla, khakhra and muthiya) incorporating BGP, organoleptically evaluate the BGP incorporated recipes and to study the feasibility of scaling up a BGP food product-khakhra. The recipes were developed using standardized procedures. BGP was incorporated at three different levels (0.5g, 1.0g and 1.5g) per unit of each product. Organoleptic evaluation of all the food preparations was conducted by a panel of 12 judges using a composite rating scale and the ranking test. Feasibility of scaling up was assessed by distributing BGP khakhra and applying a structured questionnaire on 45 members of a health club. Studentâ��s t test and ANOVA was applied using Microsoft�® Office Excel 2003. BGP was found to be a rich source of many nutrients. BGP was successfully incorporated in all the four recipes without significant alterations in organoleptic qualities and overall acceptability. Scaling up of BGP khakhra was found to be feasible. Being a rich source of many nutrients and with feasibility of incorporation into different recipes BGP can find use as a nutraceutical for optimizing health.
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