Formulation of Nutraceutical Enriched Fruits and Nuts Spread

Main Article Content

C. Rohini
P. S. Geetha
R. Vijayalakshmi
M. L. Mini

Abstract

The growing trend of healthy and nutritious food eating among consumer is expected to be a major driver for the growth of global fruits spreads market. There is an increasing demand for food products, incorporated with fruits, vegetables and nuts with no or less preservatives. The innovations in improving the flavor and nutritional value of fruits spreads are expected to boost the growth of global fruits products markets. The hard coating nature of the pumpkin and cucumber seeds made it underutilized. Keeping this in view, the present study was formulated to produce nutraceutical enriched fruits and nuts spread. The pumpkin and cucumber seed powders were blended with fruits like mango, papaya and muskmelon. The seeds are rich in nutraceutical compounds such as β carotene, tannin, flavonoids, polyphenols and antioxidant properties. The 25% of pumpkin seeds are incorporated with 75% of each fruits and 25% of cucumber seeds are incorporated with 75% of each fruits. Based on the organoleptic evaluation, the fruit spread made with seeds and mango pulp was highly acceptable. The proximate values of pumpkin seeds incorporated mango spread had 33.34% moisture, 23.62 g protein, 26.73 g fat, 5.21 g fiber and 24.32 g of carbohydrate. The mango and cucumber seeds had 33.70% moisture, 15.21 g protein, 29.18 g fat, 6.82 g fiber and 21.46 g carbohydrate.

Keywords:
Fruits spread, pumpkin seed, cucumber seeds.

Article Details

How to Cite
Rohini, C., Geetha, P. S., Vijayalakshmi, R., & Mini, M. L. (2020). Formulation of Nutraceutical Enriched Fruits and Nuts Spread. European Journal of Nutrition & Food Safety, 12(2), 73-78. https://doi.org/10.9734/ejnfs/2020/v12i230194
Section
Original Research Article

References

Kaur D, Maruf A. Development and analysis of multinut spread for children aged between 7-9 years. Development. 2018; 3(2).

Amevor PM, Laryea D, Barimah J. Sensory evaluation, nutrient composition and microbial load of cashew nut–chocolate spread. Cogent Food & Agriculture. 2018; 4(1):1480180.

Shakerardekani A, Karim R, Ghazali HM, Chin NL. Textural, rheological and sensory properties and oxidative stability of nut spreads—A review. International Journal of Molecular Sciences. 2013;14(2):4223-4241.

Devi NM, Prasad RV, Sagarika N. A review on health benefits and nutritional composition of pumpkin seeds. IJCS. 2018; 6(3):1154-7.

Habib A, Biswas S, Siddique AH, Manirujjaman M, Uddin B, Hasan S, Rahman M. Nutritional and lipid composition analysis of pumpkin seed (Cucurbita maxima Linn.). Journal of Nutrition & Food Sciences. 2015;5(4):1.

Montesano D, Blasi F, Simonetti MS, Santini A, Cossignani l. Chemical and nutritional characterization of seed oil from Cucurbita maxima L. (var. Berrettina) Pumpkin. Foods. 2018;7(3):30-33.

Syed QA, Akram M, Shukat R. Nutritional and therapeutic importance of the pumpkin Seeds. Seed. 2019;21(2).

Nkosi CZ, Opaku AR. Antioxidant effects of pumpkin seeds (Cucurbita pepo) protein isolate in ccl4 Included liver injury in low protein fed rats. Phototherapy Residues; 2006.

Agatemor UMM, Nwodo OFC, Anosike CA. Phytochemical and proximate composition of cucumber (Cucumis sativus) fruit from Nsukka, Nigeria. African J. Biotechnol. 2018;17;1215-19.

Priscillia EI, Chukwuemeka OE, Christian O. Effect of cucumber consumption on plasma electrolytes profile levels in apparently healthy students of college of health sciences and Technology, Nnamdi Azikiwe University, Nnewi Campus, Anambra State, Nigeria; 2018.

Mandey JS, Wolayan FR, Pontoh CJ, Sondakh BF. Phytochemical characterization of cucumber (Cucumis sativus L.) seeds as candidate of water additive for organic broiler chickens. Journal of Advanced Agricultural Technologies. 2019;6(1).

Torres-León C, Rojas R, Contreras-Esquivel JC, Serna-Cock L, Belmares-Cerda RE, Aguilar CN. Mango seed: Functional and nutritional properties. Trends in Food Science & Technology. 2016;55:109-117.

Lauricella M, Emanuele S, Calvaruso G, Giuliano M, D’Anneo A. Multifaceted health benefits of Mangifera indica L.(Mango): the inestimable value of orchards recently planted in Sicilian rural areas. Nutrients. 2017;9(5):525.

Parveen S, Azhar Ali M, Asghar M, Rahim Khan A, Salam A. Physico-chemical changes in muskmelon (Cucumis melo L.) as affected by harvest maturity stage. Journal of Agricultural Research. 2012;(03681157):50(2).

Yogiraj V, Goyal PK, Chauhan CS, Goyal A, Vyas B. Carica papaya Linn: An overview. International Journal of Herbal Medicine. 2014;2(5):01-08.

Rajan Singh SP, Verma G, Kumar A. Development and quality assessment of fruity flavored yoghurt using muskmelon; 2018.

Loncarevic I, Pajin B, Dokic L, Seres Z, Fistes A, Simovic DS, Krstonosic V. Rheological and textural properties of cocoa spread cream with sunflower lecithin. Acta Technica Corviniensis-Bulletin of Engineering. 2014;7(4):47.

Malkanthi HHA, Umadevi SH, Jamuna KV. Glycemic response and antioxidant activity of pumpkin seed powder (Cucurbita maxima) blended biscuits. Journal of Pharmacognosy and Phytochemistry. 2018;7(4):1877-1882.

Mishra S, Pandey SLH. Development and quality evaluation of value added pumpkin seed products. Development; 2019.

Aruna R, Kumar KVP, Jayamma P. Standardization and proximate analysis of muskmelon jam.