title: Development and quality characteristics of nutritionally enhanced potato legume based wari- an Indian traditional savoury.
abstract: The present study was carried out to develop waris from potato and legume blends and to analyze them for organoleptic, physicochemical, phytochemical and shelf life quality. Wari is a partially fermented legume based savoury, used as adjunct in vegetable curries. In this study, potato (boiled and dehydrated) was used to supplement black gram or urad dhal waris. Two processing cultivars (Kufri Chipsona-1, Kufri Chandramukhi) and one commonly grown cultivar (Kufri Pukhraj) were evaluated for processing into waris. Based on preliminary sensory trails, waris with potato (70 %) and urad dhal (30 %) level of supplementation were found to be most acceptable and these waris were subjected to nutritional evaluation. Storage stability of the waris was assessed by storing the product at room temperature for a period of 12 months. Results were compared with dhal waris (control). Protein content was significantly higher in control waris compared to potato supplemented waris. Bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity measured as DPPH radical scavenging activity increased significantly on incorporation of potato. Between the cultivars, waris enriched with Kufri Pukhraj, a table variety which is considered unfit for processing, displayed the highest phytochemical content and total antioxidant activity. Sensory evaluation indicated higher overall acceptability scores of potato enriched waris compared to control waris. Between the treatments i.e. boiled mash and dehydrated flour, waris supplemented with boiled potato mash showed a significantly higher content of phytochemicals and total antioxidant activity compared to potato flour waris. However no significant difference was observed in sensory quality of the product prepared either with fresh potato mash or potato flour. Storage studies showed that the potato waris can be stored safely for 12 months with its nutrient constituents intact.
authors.affiliation: Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-Punjab, India.
authors.forename: Sukhpreet
authors.initials: S
authors.lastname: Kaur
authors.affiliation: Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-Punjab, India.
authors.forename: Poonam
authors.initials: P
authors.lastname: Aggarwal
keywords: Antioxidant activity; Phytochemicals; Potato; Potato flour; Supplementation; Wari