STUDY ON THE NUTRITIONAL ASPECT OF BROWNIES INCORPORATED WITH GUAVA PULP AND RAGI FLOUR

ABSTRACT:

Brownies is a baked confection which is most consumed by everyone, Guava is rich in vitamins and meanwhile, ragi is a good source of iron content. When these two ingredients are added to the brownies it can result in flavour-rich and nutrient brownies. The main aim of the study is to analyse the sensory analysis and nutrient content of the brownie when ragi flour and guava is incorporated. Guava is widely used for its sweet and fragrant pulp. Due to its low-calorie content, it became a popular way to add some sweetness to low-carb diets. In India, the anaemic population is high due lack of iron content and In this study physical, chemical and nutritional analysis for the already standardised brownie prepared ragi flour and guava pulp is assessed and presented in detail and the sensory aspects is also done for the same. The proximate analysis of the product was done for nutritional value ash, moisture, iron, and vitamin C. Guava has a high concentration of fibres and also has antioxidants like lycopene and vitamin C. Quality of the millet brownie in all aspects were good. It’s highly nutritious and very rich in fibre content. Through the assessment of the quality of brownies.

INTRODUCTION:

In the present situation, it is a challenge to scientists and nutritionists to investigate the possibilities of producing, processing, and utilising other potential food sources to end hunger and poverty. Cereal grains are the most important source of the world’s food and have a significant role in the human diet throughout the world. Guava (Psidium guajava) is one of the important commercial fruits in India. Its skin is typically yellow or light green, while its flesh is usually deep red or a vibrant shade of pink. The fruit which has edible seeds and is rounded in shape grows on the Psidium guajava tree, a member of the myrtle family. When ripe, a guava smells strong, sweet, and musky. The guava fruit is a source of vitamin C, fibre, and other substances that act like antioxidants and guava fruit benefits can be attributed to its nutrient profile. Antioxidants slow down or stop the harmful effects of oxidation. Oxidation is a chemical reaction in which oxygen is added to a chemical element or compound. Consuming guava may help lower blood sugar levels. High in antioxidants and potassium, guava can promote heart health. High amounts of fibre can aid in digestion. Since they’re rich in vitamin C, eating guavas can boost your immune system.

Ragi, the most commonly used millet in the country, comes power-packed with nutrients. It’s high-fibre, rich in calcium and phosphorus and is an excellent source of natural iron. Ragi is a great source of dietary fibre, complex carbs and proteins that keep you satiated and delay gastric emptying time, thereby helping one to reduce overall calorie intake and promote weight loss. Besides this, it also helps in controlling blood sugar spikes and maintaining bone health. It’s gluten-free, promotes heart health, the fibre content helps in improving the digestive system and it’s a great substitute for aiding in weight loss as well. Being high in protein, calcium, iron and amino acids, ragi is touted as a Superfood. It has been a valuable health grain in ancient agriculture and yet, since ancient times, Ragi has often been sidelined because of the easy availability of other cereal crops like rice and wheat.

Brownie textures fall into three general categories: Cakey, fudgy and chewy. Cakey brownies, as the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Brownies have the least amount of butter, sugar and flour in it. A little bit of corn syrup is added to maintain the moistness. Brownie recipes typically don’t have leavened baking powder, but this recipe adds a little to give it a lighter texture. In addition, because of their important contribution to national food security and potential health benefits, millet grains are now receiving increasing interest from food scientists, technologists, and nutritionists. According to consumer preference, brownies are loved by all but they are not available with millet as major ingredients. Considering the nutritional benefits of millet, it is incorporated into the brownie and assessed for its quality attributes and shelf life by this study. 

MATERIALS REQUIRED:

The study was conducted in MOP Vaishanav College for women in the Food Preparation Lab and evaluation was done in the Food chemistry lab. The main ingredient used in this study was ragi flour and the pulp of guava, where the pulp was extracted and blended. Ragi flour was obtained by commercially sold products in the market. The equipment used are a Blender, Micro oven, Knife, Peeler, Baking pan, and container. All the experiments and analyses were carried out in three replications. 

Guava pulp preparation:

 Brownie preparation: 

                                           Table 1 : Recipe for Guava Brownie

METHODOLOGY: 

The research design of the study Entitled “Quality Analysis of ragi incorporated guava pulp brownie has been discussed under the following methods.

The composition of the Guava brownie is 

• T0 CONTROL = BROWNIE(Wheat flour) 

• T1 brownie = wheat  flour 50% , ragi flour=50% , guava pulp= 13%   

• T2 brownie = wheat flour 66% , ragi flour=15% , guava pulp= 26%

Quality Testing of Standardised Ragi infused Guava Pulp Brownie 

Proximate analysis of Brownie

1. Physical analysis:

• Determination of moisture content: The moisture content of the product was weighed 5g and placed in a petri dish and kept in the oven and 130℃ for 4 hours. Removed the dish after 4 hours, cooled in the desiccator and weighed for the moisture lost in the sample.

      2)Nutritional analysis: 

• Determination of total Ash: The total ash content in variation-1 is 2% and in variation-2 is 2.4%. The variant two has more moisture content when compared to variant one in the 100g of the product.
• Determination of Vitamin C: Vitamin C was determined by the iodine titration method and found that variant-1 has 33mg and variant-2 has 58mg in the 100g of the product.
• Determination of Iron: Determination of iron was performed by calorimetry method and found that variant one has 23 mg and variant 2 has 47 mg per 100g of the product

 Table 2: Nutritional facts of Guava brownie through proximate  analysis 

SENSORY ANALYSIS: 

Sensory analysis for the three variants were done with 15 untrained panellists  by hedonic scale method, where 5- very good, 4- good, 3-fair, 2-average, 1- poor. The six sensory attributes for these products were colour, Appearance, Aroma, Taste, Mouth feel and overall acceptability. 

CONCLUSION: 

Ragi infused brownie with guava pulp is assessed for its quality param eters, The best one, which is prepared with 70% of ragi flour and 50% wheat flour, is selected for assessing its qualityThe nutritional value of the product is calculated with the help of a nutritional chart and the product was also assessed by proper testing methods for analysing its major nutrients i.e vitamin -c , iron etc.The research design pertaining to the study Entitled “Quality Analysis of ragi incorporated guava pulp brownie has been discussed under the following methods.

Finding of the Study pertaining to Nutritional Analysis;

The ragi  incorporated guava fruit pulp  brownie is rich in sources like,

For 100g of the product

*Total ash -2%

*Iron – 23 mg

*Vitamin C – 33 mg * The moisture content of the product is for sample -1 is 21.787% and for sample-2 is 20.62%

REFERENCE: 

1. Beliefs and brownies: In search of a new identity for belief research October 2014 Conference: MAVI-20At: Falun, Sweden Authors: Jeppe Skott Linnaeus University & University of Agde
2.  Health line -By Mary Jane Brown, PhD, RD (UK) on December 13, 2018
3. The Unmissable Benefits & Uses of Ragi For Health by Rakesh DeepsenseAug 29, 2022
4.  Shape – Food and nutrition – By Madison Yauger  – Updated on November 7, 2022
5. Hoseney RC, Rogers DE (1994) Mechanism of sugar functionality in cookies: the science of cookie and cracker production, Ist edn. In: Faridi H (ed) American Association of Cereal Chemists, St. Paul, MN, pp 203–225 24
6. National Institute of Nutrition, 200
7. M. I. Gomez, S. C. Gupta, in Encyclopaedia of Food Sciences and Nutrition (Second Edition), 2003 
8. Balasubramanian, (2013) Nutritional value and utilisation in Indian foods journal of grain processing and storage, July – December 2015.
9. Vijayendra et al., 2008
10. [43] Vijaykumar et al. (2013) 
11. Donna George On 09 Feb 2016 Chocolate Brownie Recipe
12. https://www.agrifarming.in/guava-fruit-farming
13. THE HINDU, New states (18 February 2017). “Thinking beyond finger millet flour gruel”. Rani Devalla. Retrieved 9 December 2017.
14.  Parent circle Ragi (Finger Millet): Health Benefits, Uses, Nutritional Values and Facts ,Dr Shyam Kumar
15. Surprising Health Benefits Of Ragi (Finger Millet) By Neha Ghosh Friday, January 11, 2019, 18:18
16.  E-book – The best brownie cook book by valeria ray
17. The Great Brownie Debate: What’s Your Favorite? Land o Lakes by kim
18. BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION January 2021 Indonesian Food and Nutrition Progress 17(1):16 DOI: 10.22146/ifnp.55188
19. Feeney, Robert D., et al. “Process for making brownies containing cellulosic fiber.” U.S. Patent No. 4,774,099. 27 Sep. 1988.
20. McDowell, Erin. “A Choose-Your-Own Adventure Brownie Experience”. Food52, 2015,
21. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 05 March 2019. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1358223/nutrients . Accessed 29 March 2021.

Please follow and like us: