食品加工与技术杂志

抽象的

Formulation and Organoleptic Evaluation of Lotus Stem Fortified Cookies

Subhash Yadav*

Lotus stem has extraordinary medicinal value. It has high iron, calcium, dietary fibre and effective constituents like starch, protein, asparagines, pyrocatechol, gallic-catechin, neochlorogenic acid, leucocyanidin, peroxidise, vitamins B and C. It is used for curing fever, diarrhoea, haemorrhages, dysentery, high BP, excessive menstruation. Even after such good functional qualities it is found to be under consumed vegetable. Incorporation of this in traditional ingredients is best way to introduce them in daily diet of people. On the line of this, the present attempt was made to form its powder by hot air drying process and blend it with different traditional ingredients for product formulation. Preparation of lotus stem powder was done by the following process: Washing and cleaning of sample, slicing, blanching chips, hot-air oven drying at 60℃ for 2 hours, were grinding for preparation of powder. Yield was carefully recorded. 175 g Powder was prepared from 500 g lotus stem. Powder was acceptable and it was brownish off white in colour. Review study that it contains: Energy 234 kcal. Protein 4.1 g, carbohydrates 51.4 g, fat 1.3 g, fibre 25.0 g, Iron 60.6 g, calcium 405 mg, phosphorus 128 mg, sodium 438 mg, potassium 3007 mg.

Due to various side effects associated with long term use of medicines, administration of functional foods and nutraceuticals products are chief mode of therapy. Therefore, there is a need to promote under consumed but nutritionally and functionally rich foods.