Vidyavathi C Kamble and Revanna ML
Gogu (Hibiscus cannabinus L.) belongs to Malvaceae family identified for both its economic, horticultural and industrial importance. Gogu Seeds are rich source of protein and crude fibre. The seeds are bitter in taste, resembles cotton seed oil may used as a source of edible oil. It has high antioxidant content related to the presence of anthocyanins with potent antioxidant activity. With this concern the present research study was undertaken to develop and evaluate the value added products from gogu seeds for its organoleptic parameters along with Phenolic content and Antioxidant activity. The experimental results revealed that phenolic content of the Gogu seed was 16.4 mg GAE/100 g, The antioxidant activity was 23.7, 19 vitamin C Eq. µg/g per 100 gm. Gogu seed chikki was prepared by incorporating 20 percent of seed was best accepted in terms of appearance 7.40, texture 7.55, colour 7.85, flavour 7.25, taste 7.25 and overall acceptability. The best accepted product was kept for shelf life study by storing in aluminum foil pouch in an ambient temperature. Sensory attributes and microbial load were observed for gogu seeds chikki at the interval of initial, 10th, 20th and 30th day, revealed that from initial day to 30th, the overall acceptability scores of gogu seeds chikki was decreased from 8.05 to 5.80, having the total bacterial count of 10.33 CFU 104 /g. The products can be kept for 30 days and can be safely used. The study concludes that incorporation of Gogu parts like seeds was well accepted. Hence commercialization of the products and creation of awareness is needed to avail the nutritional benefit from Gogu. It need to be encouraged for vulnerable population because of rich in protein, energy and fat.
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