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http://nopr.niscpr.res.in/handle/123456789/56287| Title: | Sensory and nutritional quality of Moringa oleifera leaf powder incorporated multi-millet ready to eat (RTE) snack |
| Authors: | Mounika, M Hymavathi, T V Barbhai, M D |
| Keywords: | Calcium;Drumstick;Iron;Millet;Moringa leaf powder;Sensory characteristics;Zinc |
| Issue Date: | Jan-2021 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.21: A61K 36/185, A61K 8/9783, C22B 19/00 |
| Abstract: | The present study aimed at developing value-added multi-millet ready to eat (RTE) snack by incorporating Moringa oleifera (Drumstick) leaf powder (MOLP) at different concentrations viz., 0%, 5%, 10% 15% and evaluation of corresponding sensory and nutritional properties. The sensory evaluation revealed that newly formulated 5% MOLP snacks had higher overall sensory acceptability after control snacks. Besides, nutritional values also demonstrated that MOLP (15%) incorporated multi millet snacks contained abundant minerals including iron 99.09±0.6 mg/kg, zinc 20.27±0.3 mg/kg and calcium 4374±22.7 mg/kg. The protein (9.681±0.01 g/100 g) and antioxidants (230.6±0.46 µg/100 g) contents were also (p<0.05) higher, compared to control. The results suggested that incorporation of Moringa powder in RTE snacks production could be used to develop functional food with enhanced minerals, protein and antioxidants. |
| Page(s): | 204-209 |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Appears in Collections: | IJTK Vol.20(1) [January 2021] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJTK 20(1) 204-209.pdf | 359.06 kB | Adobe PDF | View/Open |
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