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- Title
Evaluation of Herbal Leaves for the Development of Value Added Food Product.
- Authors
Paul, Virginia; Pandey, Manisha; Singh, Pallavi; Ali, Zebish
- Abstract
Value addition of food products by incorporating medicinal plants is a best way to add their nutritional benefits in the daily diet of humans to combat with various degenerative diseases. The study was carried out with objectives to access the sensory attributes and cost of the prepared value added food products. Two product namely "Biscuit" were prepared by utilization of Refined wheat flour Giloy and Adusa at 90:5:5 percent, 85:5:10 percent and 85:10:5 percent level referred to as T1, T2, T3 respectively and the control T0 was made with basic ingredients without incorporation of leaves mixture. Sensory evaluations for prepared products were done by using the 9-point hedonic scale. Chemical analysis for proximate contents of leaves as well as products was done by using the standard procedure of AOAC. Iron, calcium and Vitamin C contents were determined by Thiocyanate method (colometric), volumetric method and 2, 6-Dichlorophenol dye method respectively. Total carotene content was analysed by the method given by Ranganna, 2001 while Polyphenol content and % radical scavenging activity were assessed by the Folin-Ciocalteu method and DPPH method respectively. Data obtained were statistically analyzed by using analysis of variance (ANOVA), critical difference (CD) and (t) test. In context with organoleptic attributes, the treatment T2 of product Sev, made from fresh and dehydrated leaves mixture (Besan+Giloy+Adusa leaves with the ratio of 85:10:5) were most acceptable in comparison with other treatments. In context with Nutritional composition, it was found that the best treatment T2 made from both fresh and dehydrated leaves mixture were significantly higher with regards to moisture, ash, protein, fibre, energy, calcium, iron, beta carotene, polyphenol and radical scavenging activity in comparison with control T0.
- Subjects
FOOD; HERBS; LEAVES; NUTRITION; DIET
- Publication
Journal of Asian Regional Association for Home Economics, 2017, Vol 24, Issue 4, p106
- ISSN
1027-880X
- Publication type
Article