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Sensory and nutritional quality of Moringa oleifera leaf powder incorporated multi-millet ready to eat (RTE) snack

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Title Sensory and nutritional quality of Moringa oleifera leaf powder incorporated multi-millet ready to eat (RTE) snack
 
Creator Mounika, M
Hymavathi, T V
Barbhai, M D
 
Subject Calcium
Drumstick
Iron
Millet
Moringa leaf powder
Sensory characteristics
Zinc
 
Description 204-209
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
 
Date 2021-02-24T06:23:39Z
2021-02-24T06:23:39Z
2021-01
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscair.res.in/handle/123456789/56287
 
Language en_US
 
Relation Int. Cl.21: A61K 36/185, A61K 8/9783, C22B 19/00
 
Rights CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source IJTK Vol.20(1) [January 2021]