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Vol. 5, Issue 11 (2016)

Estimation of nutritive values and sensory evaluation of oat crisps for healthy heart

Priya Sugandhi G, Punyavathi and Leelavathi
Heart disease is the leading cause of death in today’s world. One way to reduce the risk of developing the disease is to lower serum cholesterol levels by making dietary changes. The ready -to-eat snack has been prepared in Acharya N.G. Ranga Agricultural University. The present study was done with the objective to produce highly nutritious snack for the benefit of heart patients which is based on Oats (Avena Setiva) as a major ingredient and Bengal gram flour, rice flour, gingelly seeds and moringa (Moringa Oleifera) were added to oats to give it a different flavor and texture. Oats contain widespread of nutrients and health benefits and is a great source of soluble fiber like β-glucans. Soluble fiber changes the personality of immune cells, they go from being pro-inflammatory, angry cells to anti inflammatory, heading cells that help us recover faster from infection (Christina et al. 2010). The daily dietary recommendation is 28 to 35 gr of total fiber, but most of the Food and Drug Administration’s health claims are for insoluble fiber instead of soluble fiber. Oats low in saturated fat, and high in fiber and is very high in Manganese, Megnesium, Phosphorus, and Thiamine. Beta glucan is one of the soluble fiber which helps in effectively lowering the level of blood cholesterol. The crisps prepared by mixing oats, roasted Bengal gram flour, rice flour, gingerly seeds, blanched moringa leaves and green chilies together with the addition of salt and water to make homogenous dough and pressed by hot plate machine (roti maker) for crisps. Control was also prepared with the same ingredients except for oats. Both products were tested by sensory evaluation by using five-hedonic scale by semi trained judges. The statistical analysis revealed that the mean scores obtained for this product were significantly higher than the control product and oat crisps were most acceptable than the control product. The results showed that the energy content, fiber content and protein content of the oat crisps were higher than the control product. So, taking 100gr of oat crisps daily makes heart healthy for normal and hypercholestremic subjects.
Pages: 34-36  |  1192 Views  101 Downloads

The Pharma Innovation Journal
How to cite this article:
Priya Sugandhi G, Punyavathi, Leelavathi. Estimation of nutritive values and sensory evaluation of oat crisps for healthy heart. Pharma Innovation 2016;5(11):34-36.

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