Alleviation: An International Journal of Nutrition, Gender & Social Development, ISSN 2348-9340, Volume 10, Number 10 (2023): 1-7 © Arya PG College (College with Potential for Excellence Status by UGC) & Business Press India Publication, Delhi http://apcjournals.com, www.aryapgcollege.ac.in

Preparation and Sensory Evaluation of Innovative Carrot Tikki

Golden Kaushik1*, Pratiksha2 and Preeti Sharma3
1 MSc Student, 2Assistant Professor
Department of Foods Nutrition and Dietetics, Kurukshetra University, Kurukshetra
3Assistant Professor, Department of Home Science
Pt. Chiranji Lal Sharma Government College, Karnal
(Haryana), India *Email: Kaushikgirl0605@gmail.com

Abstract
According to WHO individual between 10 to 19 years are considered as adolescent years. The period of transition from childhood to adolescence is characterized with accelerated physical, biochemical and emotional development. It is the age in which adequate amounts of nutrients are required for the overall development but this age exposes the adolescents to certain eating habits which tend to affect the requirement of calcium, and beta-carotene is either neglected or compromised which can be enhanced with the help of adding foods like carrot and spinach in adolescent’s diet.The current study deals with the preparation and sensory evaluation of nutritious and innovative snack carrot and spinach tikki. Sensory evaluation was conducted for the development of carrot and spinach tikki which had a positive effect in terms of flavor, texture, appearance, and color. It was carried out by 9-point hedonic scale, with the help of panel of 5 judges. Nutrition calculation was done by NIN Book. Prepared recipe was found good in taste and higher in nutrition. Development of a snack incorporating carrot and spinach will be a nutritional booster for the adolescents stress out more on eating multifarious snacks. It will pose to be appealing, satisfactory, and nutritious.
Keywords: Development, Innovative, Nutritious, Preparation, Sensory.
Introduction
According to WHO individual between 10 to 19 years are considered as adolescent years. The period of transition from childhood to adolescence is characterized with accelerated physical, biochemical and emotional development. It is during this period that the final growth spurt occurs with increase in height and weight. Growth velocity is maximum for boys between 12-15 years and for girls 10-13 years. During this period rapid growth is accompanied by hormonal changes, sexual maturation and emotional bouts.
During this period, growth spurt in girls occurs at approx 11-14 years and in boys between 13 to 16 years. Body composition changes due to process of maturation. Mineralization of bones gradually increase and water content of bones gradually diminishes. Adolescent boys and girls develop sexual maturity. Menarche occurs in girls and in boys sexual changes like development of axillary body, hair, growth of penis and testicles start occurring. With profound growth of adolescence, there is increased demands of energy, protein, minerals and vitamins, calorie needs increase with metabolic demands of growth and energy expenditure. Boys need 2750-3020 kcals a day and girls 2330-2440 kcals a day. Their requirement is 11-12 per cent of total energy intake. Total fat intake is 25 per cent of energy for proper growth.
800 mg of calcium and 800 mg of phosphorus are rquired for bone growth demands. Iron requirement increase by 8 mg/kg to compensate for menstrual blood loss. Many nutrition problems occur at this period of adolescents.
Obesity occurs due to poor dietary habits combined with decreased physical activity. Skipping meals at home and consuming foods that are junk also contribute to overweight.
Many eating disorders occur in girls and boys of this age because girls perceived their diet in light of appearance and body shape while boys are more concerned by fitness.
• Anorexia Nervosa: In this refusing to eat, denying hunger, eating tiny portions of food due to feeling fat even emaciated and intense fear of gaining weight.
• Bulemia Nervosa: In this, there is frequent binge eating.
• Binge Eating Disordered: Loss and regaining weight and frequent eating when not hunger.
The poor dietary behavior among school going adolescents because of the untimely intake of food, poverty, and poor hygiene will lead to oral and stomach issues and other diseases. The availability of gateway drugs such as tobacco products near the school has a negative influence on school going adolescents. Bulling physical and sexual abuse by peers, teachers or parents contribute to high risk of emotional and mental trauma among school going adolescents.
The affect of abuse lead to sleep disturbance, emotional and mental trauma among school going adolescents.
There is unacceptable rate of mortality among adolescents, as an estimated 1.3 million adolescents died in 2012. Seventy percent of these deaths occurred in Africa and south East Asia. Unintentional injuries such as road traffic accidents and drowning are leading causes of deaths in adolescents, while suicide, violence, infectious disease, and teenage pregnancy etc are important cause of mortality in this period. Among females aged 15-19 years, pregnancy –related deaths are leading cause of deaths.
Anemia in adolescents is 70 per cent showed by ICMR survey (2003) with practice of early marriage in rural India, adolescent girls are at risk of anemia. Anemia is common in low socio-economic class due to poor intake of healthy foods in higher class and personal liking and disliking also lead to anemia. Keeping in mind these factors, present product was developed for the adolescent group.
The innovative gajar tikki is an ideal for adolescents easy to prepare at home.
Thus keeping in view the nutritive qualities of these ingredients and making utilization of it in the diet, a recipe was developed for making healthy spinach gajar tikki rich in B-carotene are mentioned of each of there.
• Oats (Avena Sativa): Oats are most nutritious of all cereals for human use. Oatmeal contains - considerable quantities of protein -fat, carbohydrates and B-vitamins.
• Spinach (Spinach Oleracea): Spinach is an annual herb belongs to family chenopodiaceous. Spinach is richer in protein, vitamin A and minerals. It is a very good source of antioxidants and cancer antagonist. It contains vitamin K and carotenoids which provides protection against eye diseases such as cataracts and macular degeneration. It protects the brain from oxidative stress. One cup spinach contains more than RDA of vitamin K and A, manganese and folic acid.
• Carrot (Daucus Carota): A biennial herbaceous species in the Apiaceae family. Carrot is a rich source of carotene and thus of vitamin A. Carrots are high in thiamine, riboflavin and folic acid and vitamin c is also present in carrot roots. It is popular remedy for jaundice. Carrot juices have diuretic and nitrogen balance properties. Carrots have antioxidant effects. Carrots reduce the oxidation of lowdensity lipoproteins.
• Potato (Solanum Tuberosum): Potato contains protease inhibitor which is anti- cancer, it has high potassium context prevent blood pressure and stroke. It contributes key nutrients to diet, including vitamin C, potassium and dietary fiber. Potato components have been shown favorable impacts on several measures of cardio metabolic health in humans, including lowering blood pressure improving lipid profiles, and decreasing markers of inflammation. Potatoes contain a variety of phytonutrients including carotenoids, polyphones, anthocyanins and phenolic acids.
• Soyabean Oil (Glycine Soja): Soyabean oil belongs to legumanaceae family. It has a high polyunsaturated fatty acid. It has both n-6 and n-3 fatty acids and has a plasma cholesterol lowering effect. Being a vegetable oil, it has no dietary cholesterol content and low plant sterol content. It has anti-tumurogenic effect. It is a good source of vitamin E. Primary nutrients in soyabean are fatty acids and proteins. These fatty acids include alpha linolenic acid, DHA docasahexanoic acid, and EPA eicosapentaneoic acid. Non isoflavones soybean compounds such as phytic acid and saponin may function as antiviral, anticancer, hepatoprotective, cardiovascular and antioxidant protection (Indarito & Qonit 2020).
• Chillies: These are high in vitamin C content. Green chilies content 111mg of vitamin per 100 gms. Chilies stimulate the taste buds which result in increased flow of salivary amylase which helps in digestion of starchy foods.
• Turmeric: It has 5.8 gms of protein, 63 gms of carbose, 0.8gm of calcium, 0.26 mg of phosphorous, 0.09 mg of thiamine and 175 IU of vitamin A per/ 100 gms. Turmeric is an antioxidant due to its phenolic compounds. Turmeric also helps in increasing the mucin content of gastric juice and reduces irritation in stomach. Carcumin in turmeric have a protective factor that helps in detoxifying harmful drugs or chemical that is converted to toxic metabolites. It is also used as a relief against flatulence, sore throat, cold and cough. I t also reduces the level of cholesterol.
• Lemon (Citrus Limon): It is a rich source of different nutrients and antioxidant compounds, such as flavanoids, vitamins, terepenoids, and other compounds, which are antimutagenic, anticarcinogenic, antiallergic etc.
Materials and Methods
The aim of present study was to evolve standardized recipe using carrot and spinach, potato, semolina by using soybean oil. It had been a step to explore whether the recipe containing these ingredients can be made palatable and acceptable or not. It was tried to prepare the recipe which provide essential nutrient like beta carotene, calcium, energy to the adolescent to meet their daily nutritional requirements.
The innovative beta carotene and calcium rich spinach carrot tikki was developed using following ingredients.
Ingredients
Oats: 200 gms
Boiled Potato :500 gms
Grated Carrot:100 gms
Lemon Juice:5 ml
Semolina :30 gms
Oil :15 ml
Salt to Taste
Methods of Preparation
• In a mixing bowl, add all the ingredients except oil and semolina.
• Make balls out of the mixture and gently press the balls to make flat.
• Dip those in semolina so as to get them coated with it.
• Heat oil on tawa or in a frying pan.
• Shallow fry the tikkis until they turn golden brown in color. Flip upside and down.
• Serve with any dips or chutney made at home.
• Serving size :2
• Tikki (wt. per tikki - 40gm)
Sensory evaluation (flavor, texture, appearance and color) and standardized nutritional evaluation was conducted for the development of carrot and spinach tikki. It was carried out by a 9 point hedonic scale, with the help of a panel of 5 judges. Nutritional calculation was done by using NIN book.
Highlights of the Innovative Spinach Carrot Tikki
• Rich in beta carotene, calcium, iron and energy
• Since the recipe contains healthy ingredients, it can be consumed by general population as well.

Results and Discussion
Prepared recipe was found to be good in taste, appearance and highly nutritious as well.

Conclusion
Development of a snack incorporating carrot and spinach will be a nutritional booster for the adolescents as they stress out more on eating multi furious snacks. It will pose to be appealing, satisfactory and nutritious.
References
1) Harikrishnan U and Sailo GL (2019) A Literature Review on Health Among School Going Adolescents in India. Res. J. Family, Community and Consumer Science 7 (2): 13-15.
2) ICMR- NIN (2020) A Brief Note on Nutrient Requirements for Indians, the Recommended Dietary Allowances (RDA) and the Estimated Average Requirements (EAR). Available at https://www.nin.res.in › rdabook › brief_note.
3) Indiarto R and Qonit MAH (2020) A Review on Soybean Oil Lipid Oxidation and its Prevention Techniques. International Journal of Advance Science and Technology 29 (6): 5030-5037.
4) Kumud K, Gupta K, Passi SJ, Sethi R, Mahna R and Puri S (2016) Textbook of Food Nutrition and Dietetics. New Delhi: Elite Publishing House.
5) McGill CR, Kurilich AC and Davignon J (2013) The Role of Potatoes and Potato Components in Cardiometabolic Health- A Review. Ann Med 45 (7): 467-73.
6) Salam RA, Das JK, Lassi ZS and Bhutta ZA (2016) Adolescent Health and Well Being. Journal of Adolescent Health 59 (4): 4–10.
7) Srilakshmi B (2019) Dietetics. New Delhi: New Age International Publisher.