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Arya, Shalini S.
- Effect of Incorporation of Green Leafy Vegetables on Bioactive Components of Papad - an Indian Snack Food
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Authors
Affiliations
1 Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai-400 019, IN
1 Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai-400 019, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 52, No 3 (2015), Pagination: 266-276Abstract
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
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- Potential Food Applications and Health Benefits of Jambhul (Syzygium cuminii L.)
Abstract Views :268 |
PDF Views:0
Authors
Affiliations
1 Dr. Balasaheb Savant Konkan Krishi Vidyapeeth, Institute of Post-Harvest Management, 415 712, IN
2 Institute of Chemical Technology, Food Engineering and Technology Department, Mumbai 400 019, IN
1 Dr. Balasaheb Savant Konkan Krishi Vidyapeeth, Institute of Post-Harvest Management, 415 712, IN
2 Institute of Chemical Technology, Food Engineering and Technology Department, Mumbai 400 019, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 3 (2016), Pagination: 343-353Abstract
Syzygium cuminii L. or jambhul is an indigenous minor fruit universally accepted as very good source of medicine and or food for curing diabetes because of its effect on pancreas. The fruit is gaining popularity among the consumers and scientists due to its balanced sugar, acid and tannin content. In addition to this it has very good antioxidant, antibacterial activity and high polyphenol content and has prophylactic anti-septic effect that is associated with improvement of overall human health. Thus this small fruit has lot of potential to be used as nutraceutical and therapeutic food. Hence this review briefs on the various health benefits and potential food applications of jambhul fruit.Keywords
Jambhul, Antioxidant, Health Benefits, Anti-Diabetic Activity.References
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