Biochemical profiling, organoleptic assessment, and functional property analysis of the health supplement

Abstract

Health supplement is a product with essential nutrients and fibers that generally helps boost energy levels; positioned by the enterprise as taste enhancers. The health supplement was developed by incorporating chicory flour to enhance the nutritional and fibrous profile. The present investigation focused on incorporating chicory flour to enhance nutritional, and functional parameters. The chicory flour was added to the compositional health supplement developed with 0%, 5%, 10%, 15% and 20%. The performed investigation showed that all samples (T0, T1, T2, T3, T4) were organoleptically acceptable. Formulation (T3) was found to gain higher score for sensory parameters (color and appearance-8, consistency -8.5, taste-8.5, flavor-8.5, overall acceptability-8.3). The selected sample (T3) was found to have higher levels of crude fiber (5.13±0.5 g/100 g), as compared to control sample, due to an orderly increase in levels of chicory to mix. The mineral content i.e., calcium, magnesium, phosphorus, and zinc levels were found to be in a good amount of selected sample (T3) as 95.82±1.54 mg/100 g, 167.08±2.12 mg/100 g, 318.85±3.54 mg/100 g, 5.57±0.24 mg/100 g respectively. The functional properties of the health supplement were found to be magnified for Bulk density, WAC, OAC, etc. The health supplement was found to have high energy levels i.e., 406.34 kcal.