Comparative Study of the Nutritive Values and Acceptability of Different Types of Bhatura in India
Journal Title: International Journal of Pharmaceutical Science Invention - Year 2017, Vol 6, Issue 9
Abstract
The Indian population depends mainly on cereals, pulses and their products for nutrition. All cereals and pulses undergo several processing methods (soaking, malting, germination, fermentation, cooking etc.). Among these fermentation is one of the oldest techniques that improves flavour and digestibility of ingredients for human consumption and enhances keeping quality and shelf life. Therefore, fermented foods like Bhatura, Kulcha, Idli, Dosa, Khaman etc. are becoming popular. It was found that fermentation and cooking both had increased the iron, total soluble sugar, reducing sugar and non reducing sugar content in all types of bhaturas, whereas moisture, starch and phenol content were decreased. No change in calcium and fibre content was observed after processing in all types of bhatura samples. When different types of bhatura were compared in relation to their nutrients ash, fat, calorie, total soluble sugar, non reducing sugar, phenol, and titrable acidity were found to be highest in traditional bhatura as compared to instant and bread bhatura. At the same time instant bhatura was found to have lowest ash, protein, fat, calories, iron, total soluble sugar, phenol, amylase activity and terrible acidity with highest carbohydrate, reducing sugar and starch content when compared to traditional and bread bhatura, Although moisture, iron and amylase activity were found maximum in bread bhatura while starch and carbohydrate were found minimum when a comparison was made with traditional and instant bhatura. Relationship of amylase with reducing sugar and starch in all bhatura samples was also studied and it was observed that as amylase activity was increased starch content was decreased with a simultaneous increase in reducing sugar with processing. On performing the sensory evaluation instant bhatura was found to be the most acceptable following the bread bhatura and traditional bhatura.
Authors and Affiliations
Priyanka Sharma, Ranjana Nagar, Rasmeet Kaur
Keywords
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