Analysis of physicochemical properties of Olu (Nymphaea pubescens Willd.) seeds and production of Olu seed-incorporated snack bars
| dc.contributor.author | Rajapaksha, U. | |
| dc.contributor.author | Arampath, P.C. | |
| dc.date.accessioned | 2024-11-18T08:06:43Z | |
| dc.date.available | 2024-11-18T08:06:43Z | |
| dc.date.issued | 2016-11-05 | |
| dc.description.abstract | This study was conducted to determine the physicochemical properties of olu (Nymphaea pubescens Willd.) seeds and to develop an olu seed snack bar incorporating sesame seeds and peanuts. Olu seeds, sesame seeds, peanuts and other ingredients were used for formulating this snack bar. The best of four formulations of olu snack bars was selected using sensory evaluation (hedonic test). Olu snack bars developed using the selected formula was subjected to a shelf-life study. Olu seeds had an arithmetic mean diameter of 0.15±0.01 cm, geometric mean diameter of 0.18±0.02 cm, a sphericity of 0.61±0.01, a roundness ratio of 0.47±0.06, and a roundness of 0.52±0.01. Proximate analysis of olu seeds showed a composition comprising (dry basis) 81.24±0.16% carbohydrate, 2.5±0.08% crude protein, 0.65±0.03% crude fat, 0.65±0.03% crude fibre and 0.67±0.32% ash. The moisture content of olu seeds were 14.31±0.22%. Solubility of olu seed flour at 30oC and 100oC were 1.24±0.01 and 26.44±0.59 %, respectively. The pH value, water holding capacity and water absorption index of olu seed flour were 6.4±0.01, 1.39±0.02 and 2.05±0.08 g/g, respectively. Ni, Ca, Fe, Cu, and Zn contents were 0.07±0.005, 18.89±1.45, 1.06±0.04, 0.069±0.01, and 0.069±0.01 mg/100g, respectively. Cd and Pb were not present at detectable levels in olu seeds. The four formulations of snack bars significantly differed (P<0.05) from each other in odour, texture, and overall acceptability but not in colour and sweetness. Based on these results, the formulation comprising 60% olu seeds, 5% sesame seeds and 15% peanuts was selected. Proximate composition (dry basis) of the olu snack bar was 59.89±0.11%, carbohydrate, 13.48±0.33% protein, 12.53±0.69% fat, 2.59±0.09% ash while the moisture content was11.33±0.2%. Levels of Ca, Fe, Cu, Zn and Mg were 71.08±2.28, 1.611±0.255, 0.158±0.076, 0.788±0.118, and 27.05±0.57 mg/100g, respectively. The caloric value of the snack bar was 17.5±0.12 kJ/g. Total plate counts, yeast and mould counts and coliform counts were less than the maximum acceptable limit and moisture content not significantly (P>0.05) different after one month of storage. Thus, there is a high potential to produce nutritionally rich olu snack bars with sesame seeds and peanuts which have acceptable sensory properties and shelf-life. | |
| dc.identifier.isbn | 978-955-589-225-4 | |
| dc.identifier.uri | https://ir.lib.pdn.ac.lk/handle/20.500.14444/3623 | |
| dc.language.iso | en_US | |
| dc.publisher | University of Peradeniya | |
| dc.subject | Olu | |
| dc.subject | Nymphaea pubescens Willd | |
| dc.subject | Physicochemical properties | |
| dc.title | Analysis of physicochemical properties of Olu (Nymphaea pubescens Willd.) seeds and production of Olu seed-incorporated snack bars | |
| dc.type | Article |