The Indian Journal of Nutrition and Dietetics

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Effect of Incorporation of Green Leafy Vegetables on Bioactive Components of Papad - an Indian Snack Food


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1 Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai-400 019, India
     

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Papad is a popular Indian traditional snack food prepared from different legumes and cereals. An attempt has been made to increase phenolic contents and antioxidant capacity by incorporating green leafy vegetables viz., ambadi and ambat chukka in the range of 10 to 30%. Initially percentage of these vegetables in papad were optimized on the basis of sensory overall acceptability score which showed 10% ambadi and 20% ambat chukka suitable for incorporation. Papad enriched with 10% ambadi and 20% ambat chukka showed increased value of phenolic content i.e. 37.65 and 18.46% respectively. Further an increased antioxidant capacity (ABTS) was observed for 10% ambadi (46.34%) and 20% ambat chukka (55.10%). Phenolic content and antioxidant capacity was retained more efficiently when the samples were stored at 30°C for 30 days.

Keywords

Papad, Ambadi, Ambat Chukka, Total Phenolic Content, Antioxidant Capacity, ABTS.
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  • Effect of Incorporation of Green Leafy Vegetables on Bioactive Components of Papad - an Indian Snack Food

Abstract Views: 331  |  PDF Views: 2

Authors

Sachin K. Sonawane
Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai-400 019, India
Chandrahas R. Vishwasrao
Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai-400 019, India
Shalini S. Arya
Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai-400 019, India

Abstract


Papad is a popular Indian traditional snack food prepared from different legumes and cereals. An attempt has been made to increase phenolic contents and antioxidant capacity by incorporating green leafy vegetables viz., ambadi and ambat chukka in the range of 10 to 30%. Initially percentage of these vegetables in papad were optimized on the basis of sensory overall acceptability score which showed 10% ambadi and 20% ambat chukka suitable for incorporation. Papad enriched with 10% ambadi and 20% ambat chukka showed increased value of phenolic content i.e. 37.65 and 18.46% respectively. Further an increased antioxidant capacity (ABTS) was observed for 10% ambadi (46.34%) and 20% ambat chukka (55.10%). Phenolic content and antioxidant capacity was retained more efficiently when the samples were stored at 30°C for 30 days.

Keywords


Papad, Ambadi, Ambat Chukka, Total Phenolic Content, Antioxidant Capacity, ABTS.

References