Published Paper Details:

Aim: The study aimed to develop protein-rich beet pulse bites (sev puri) for people with CVD. Objectives include the formulation of products which can be consumed by all strata of people with Cardiovascular disease (CVD). Introduction: Sev puri is popularly consumed as a snack in various ways. Due to its popularity and demand, it was modified using pulses flour (Tur dal, moong dal, chana dal) Rava, beetroot, spices, and maida for binding to increase its nutritional composition. The cooking method was altered; air fried was done instead of deep frying. Pulses are high in fiber plant protein, and various other micronutrients and low in fat and Glycemic index benefit the prevention and management of CVD. The dietary nitrate and polyphenols like betanin, Saponin present in beetroot resist the synthesis of ROS and improve endothelial function, reduce partial stiffness, and decrease systolic and diastolic BP. Methodology: The study was conducted through various phases including standardization, sensory evaluation- 5 hedonic scales, microbial analysis, and evaluating nutritional and shelf life parameters. Results and discussion: A crispy, bright pink, aroma of fenugreek, beet pulse bite (sev puri) was obtained. The product was made using lab technique, the protein pulse bites high in protein. The inclusion of mixed dal powder increased the nutritional benefit of the product. The microbial analysis revealed that it can be stored in an airtight container for a month