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<p>Sensory and Nutritional quality of  <em>Moringa Oleifera </em>Leaf  powder incorporated Multi-millet Ready to Eat (RTE) snack</p>

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Title Statement <p>Sensory and Nutritional quality of  <em>Moringa Oleifera </em>Leaf  powder incorporated Multi-millet Ready to Eat (RTE) snack</p>
 
Added Entry - Uncontrolled Name MOUNIKA, MEKALA ; DEPARTMENT OF FOODS AND NUTRITION, POST GRADUATE RESEARCH CENTRE, COLLEGE OF HOME SCIENCE. PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURE UNIVERSITY, HYDERABAD-500030
TV, Hymavathi ; PROFESSOR AND UNIVERSITY HEAD DEPARTMENT OF FOODS AND NUTRITION, POST GRADUATE RESEARCH CENTRE, COLLEGE OF HOME SCIENCE. PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURE UNIVERSITY, HYDERABAD-500030
Barbhai, Mrunal Deepak; PhD Scholar, DEPARTMENT OF FOODS AND NUTRITION, POST GRADUATE RESEARCH CENTRE, COLLEGE OF HOME SCIENCE. PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURE UNIVERSITY, HYDERABAD-500030
 
Uncontrolled Index Term Calcium, Drumstick, Iron, Millet, Moringa leaf powder, Sensory characteristics, Zinc
 
Summary, etc. <p class="Default">The present study aimed at developing value-added multi-millet ready to eat (RTE) snacks  incorporated with <em>Moringa</em> <em>Oleifera </em>(Drumstick) <em> </em>leaf powder (MOLP) with different variations <em>viz.,</em>0%, 5%, 10% 15% and evaluate sensory and nutritional properties. The sensory evaluation revealed that newly formulated 5% MOLP snacks  had higher overall sensorial acceptability after control product.  Besides, nutritional values also demonstrated that MOLP (15%) incorporated multi millet snacks contained abundant minerals like iron 99.09<span style="text-decoration: underline;">+</span> 0.6 mg/kg, zinc 20.27<span style="text-decoration: underline;">+</span>0.3 mg/kg, calcium 4374<span style="text-decoration: underline;">+</span>22.7mg/kg. The protein (9.681<span style="text-decoration: underline;">+</span>0.01g/100g) and antioxidants (230.6<span style="text-decoration: underline;">+</span>0.46 µg/100 g) content was also significantly (p&gt;0.05) higher compared to control. The results suggested that incorporation of <em>Moringa</em> powder in RTE snacks production could be used to develop functional food with enhanced minerals, protein and antioxidants.</p>
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2021-03-03 16:09:58
 
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http://op.niscair.res.in/index.php/IJTK/article/view/25651
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 20, ##issue.no## 1 (2021): Indian Journal of Traditional Knowledge
 
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