Quality attributes of value added tarts developed from lotus (Nelumbo nucifera) seed powder

Abstract

Background: The consumer preference for snack product is on a huge rise, which is evident from the increase in revenue generated by the snack food industries. Also, the increase in nutritional awareness has posed a demand to develop nutritious snack products for bingeing. The tarts are extremely attractive and relished high-calorie snack by people of all age groups. The lotus seed with pharmaceutical properties is underutilised and hence used in this study to balance the empty calories provided by tarts. Objective: This study is aimed at developing high-quality tarts by incorporating lotus seed powder. Method: The lotus seed powder was substituted into the wheat flour at 0, 25, 50 and 75% to prepare tarts. All the variations of lotus seed powder incorporated tarts were analysed for physical and organoleptic attributes. The most accepted variation by the panel members was further subjected to nutrient analysis. Results: The results showed that the nutrients like carbohydrate and protein are more in the accepted variation (75% of lotus seed powder incorporation) of value-added tart while fat was lower. The quantity of fibre was also more in 75% lotus seed powder incorporated tart compared to the control tart. The vitamins thiamine, riboflavin, niacin, vitamin B5 and B6 were more in the value-added tart and minerals, calcium, potassium, iron, magnesium and zinc were also more compared to the control tart. Conclusion: The value addition with lotus seed powder, to the most savoured bakery products like tart,will ascertain adequate nutrition without compromising the taste of original tarts.