Development and Nutritional Evaluation of Value Added Baked Products using Strawberry (Fragaria)

Abstract

Traditionally, strawberry fruit has been used as a medicinal agent to nourish the skin and blood, benefits kidney treat weakness, fatigue, anaemia, inflammation and cancer. Strawberry products (cake and biscuits) prepared from fragaria fruit puree are more beneficial because of antioxidant activity attributed to higher anthocyanin and ascorbic acid content. An attempt has been made to develop value added bakery products from strawberry fruits Bakery products like cake and biscuits were developed with three variations each. The products were evaluated for acceptance by semi-trained panellists and results were statistically tested to obtain significant difference between the levels. Cake with 45 per cent of strawberry fruit puree obtained highest score, compared to control. In biscuits, the variation with 30 per cent of strawberry fruit puree obtained highest score. Cake has higher amount of protein, total ash, vitamin C and fibre than biscuits but the highest anthocyanin content was found in biscuits. The storage characteristics were also studied for cake and biscuits which were stored in HDPE bags at ambient conditions (±1°C) and evaluated for sensory evaluation during shelf life showed that the decline in all the sensory attributes as the days increased.