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Traditional processing methods for quality enhancement of indigenous basil seeds and formulation of functional flours

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Title Traditional processing methods for quality enhancement of indigenous basil seeds and formulation of functional flours
 
Creator B, Neeharika
G, Vijayalaxmi K
S, Shamshad Begum
 
Subject Antioxidants
Basil seeds
Functional flours
Nutrients
Processing
 
Description 798-804
The changing food habits and lifestyle led to consumption of faulty diets with increased prevalence of life style diseases in India. This has spurred health consciousness among food consumers and enhanced the demand for functional foods. The indigenous underutilised clove and sweet basil seeds being rich source of fibre (36.23, 28.85%), protein (9.16, 8.55%), polyphenols (17.28, 17.71 mg GAE/g extract) and antioxidants (266.13 and 344.63 mg TE/g extract), exhibited vast potential for formulation of functional flours. Traditional processing methods such as roasting, fermentation and germination have significantly enhanced the nutritional and antioxidant properties of both the seeds. Among them, germination was found to be ideal processing technique with relatively higher fibre, protein, total mineral, phenolic contents, antioxidant capacity and less fat content. Henceforth, processing of basil seeds in a traditional way could significantly enhance their quality and promote their utilisation as functional ingredients for designing healthy foods.
 
Date 2023-12-20T10:32:43Z
2023-12-20T10:32:43Z
2023-12
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscpr.res.in/handle/123456789/63041
https://doi.org/10.56042/ijtk.v22i4.7204
 
Language en
 
Relation Int Cl.23: A21D 2/36, A21D 10/00
 
Publisher NIScPR-CSIR,India
 
Source IJTK Vol.22(4) [October 2023]