Product Development and Sensory Evaluation of Value Added Food Products Made By Incorporating Dried Wasted Onion Green Leaves | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Aasia Akbar Panhwar: Institute of Food S&T, Sindh Agriculture University, Tandojam, Pakistan

2. Saghir Ahmed Sheikh: Dept. of Food S&T, FEST, Hamdard University, Karachi, Pakistan

3. Aijaz Hussain Somroo: Institute of Food S&T, Sindh Agriculture University, Tandojam, Pakistan

4. Bushra Urooj Panhwar: Plant Physiology/Chemistry Section, Central Cotton Research Institute, Sakrand, Pakistan

5. Shahzor Gul Khaskhali: Dept. of Food S&T, FEST, Hamdard University, Karachi, Pakistan

6. Parkash Meghwar: Dept. of Food S&T, FEST, Hamdard University, Karachi, Pakistan

Abstract:

Onion is one of the most common and popular vegetablesgrownall over the world but still, neglected by people in their consumption pattern its part leaf (scallions). In thisregard, an attempt was made to utilize (onion greens leaves) to develop low-costfiber rich products for people suffering from micronutrient deficiency and to assess the sensory quality of developed products. The fresh collected onion greenleaves were washed and shed dried for 5-7 days to dry them in good quality. Two recipes (pancake and chilla)were supplemented with 2g and 5g shed dried green leaves powder (SDGOL) per serving and sensory evaluation was done with the help of 9 point hedonic rating scale in reference to appearance, taste, texture and flavour by 9 panels of trained judges. Biochemical analysis of SDGOL revealed moisture 3.4 percent, protein 21.6 percent, crude fiber 10.23gm and iron 62mg (values as per 100gm). The prepared recipes were found to be acceptable at 2 g incorporation of SDGOL. It was concluded that increase in the incorporation of SDGOL in recipes was decreasing acceptability. SDGOL, due to its high iron content can be used as supplement to make low-cost iron rich recipes.

Page(s): 208-208

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

Onion green leaf Scallionspowder SDGOL , supplement and developed products

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