Year: 2022 | Month: February | Volume 12 | Issue 1
Changes in Nutritional Behavior of Ladakhi Churpe Supplemented with Apricot and Spinach during Storage
Anwar Hussain
Maheshwar Singh Kanwar
DOI:10.30954/2277-940X.01.2022.23
Abstract:
Dried dairy products viz. churpe-balls and churpe-strips were developed with the incorporation of apricot powder into fresh cottage cheese at different levels (05, 10, 15 and 20%) and spinach powder at levels (03, 06, 09 and 12%), respectively. Nutritional attributes of the products were studied during the investigation. The addition of apricot powder in churpe-balls resulted in significant (P < 0.05) increase in moisture, ash, hydrosoluble vitamins (thiamine, riboflavin and ascorbic acid) and decrease in protein, lactose and fat contents. Similar trend was also observed due to incorporation of spinach powder in churpe-strips. Storage studies done for 120 days reveal that except moisture, there were losses of all the nutrients in both products with the advancement of storage. Except lactose in churpe-balls, all the interaction effects of supplementation and storage were found to be statistically significant.
Highlights
- The apricot and spinach powders are rich source of hydrosoluble vitamins (thiamine, riboflavin and ascorbic acid) and ash (minerals).
- Their incorporation led to the development of healthy products due to lower contents of lactose and sugar.
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