Vol. 9, Issue 7 (2020)

Author(s):
Shekhara Naik R, Sharada R, Prakruthi M, Devaki CS and Mahesh MS

Abstract:
Garden cress seeds is one of the potential oil seeds packed with good amount of nutrition especially iron [1 mg/g]. It is the richest source of non-heme iron can be used as potential natural iron fortificant to combat iron deficiency anemia. However, the bitterness of this seed decreases the acceptability of the final product due to the presence of phenolic compounds. Further, presence of polyphenols can reduce iron bioavailability. Soaking, germination, roasting and other cooking and processing methods are known to reduce total polyphenols and can thus enhance its acceptability and iron bio-availability. To study the effect of different processing methods on the acceptability and keeping quality of burfi’s prepared from Garden cress seed flour [GCSF].. Garden cress seeds were subjected to three processing methods namely germination, roasting and soaking. Processed seeds were dried and powdered were used for product development. The developed products were tested for their sensorial attributes nutrition composition and storage stability. Further these developed burfi’s were analysed for total phenolic, antioxidant activity and total flavonoids as well. Burfi’s prepared from germinated GCSF had better acceptability compared to other processing methods when measured in a 9 point hedonic scale. Total polyphenols and flavonoids were reduced in burfi’s prepared from germinated GCSF thus reducing their bitterness and increasing its acceptability. The keeping quality was also good in germinated garden cress seeds burfi. Germination process can reduce the bitterness, polyphenol content and other anti-nutritional factors which can enhance the acceptability of the products prepared from GCSF.