Himachal Journal of Agricultural Research

S. R. Malhotra ¹, Satya Bhama ¹, Ranjana Verma ¹

Affiliations
1 Department of Food Science, Nutrition and Technology, College of Home Science, CSK HP Krishi Vishvavidyalaya, Palampur-176 062, IN

Abstract

Lehyam is a semisolid jam like product prepared by using jaggery or sugar with added flavouring such as spices, cooked with the prescribed liquid till the correct consistency is obtained. In the present investigation lehyams were prepared by using underutilized green leafy vegetables namely Cauliflower leaves and Colocasia leaves. The prepared products were got organoleptically evaluated and found acceptable. Iron content was found as 43.87 and 38.49 mg and calcium content as 13.40 and 194.2 mg per 100g,whereas ascorbic acid was observed as 164.99 and 94.16mg and p-carotene content as 411.78 and 1267.82fig per lOOg in Cauliflower leaves and Colocasia leaves lehyams, respectively. Thus the developed iron rich products sufficient in essential nutrients would prove to be useful to combat iron deficiency especially in the growing children.

Keywords

Lehyam, Colocasia Leaves, Cauliflower Leaves, Nutrients.

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Ranjana Verma ¹, Rajni Sharma ¹, Satya Bhama ¹

Affiliations
1 Department of Foods Science Nutrition and Technology, College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN

Abstract

Many of the underexploited fruits have nutritional, therapeutic and medicinal values and holds lots of potential to become as new fruit crops. Dheu is among such potential fruits which is neglected from post harvest technological view point. It contains some valuable nutrients such as ascorbic acid and fibre and minerals. In dheu based toffee the acceptability scores was increased with blending with papaya. The product was found to be acceptable during storage upto 90 days. The results revealed that with the addition of papaya the ascorbic acid content of toffee decreased significantly from 31.20 mg/100g to 24.0 mg/100g. With increase in proportion of papaya pulp in dheu pulp, scores for texture of toffee decreased from 8.05 to 7.90. Similarly, the mean scores for overall acceptability for fresh toffee were 8.15 which decreased to 7.89 in toffee prepared with 50:50, dheu and papaya pulp. Although, the overall acceptability scores decreased with storage but the values ranged between liked moderately to liked very much. In the present scenario, where lot of emphasis is being laid on the consumption of health foods, development of such products may help the consumers to harness the nutritional and medicinal properties of such fruits.

Keywords

Dheu, Pulp, Toffee, Sensory Evaluation, Ascorbic Acid.

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