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Nutrient composition of mint powder prepared from various drying methods

Anju Sangwan (Department of Foods and Nutrition, CCS Hau, Hisar, India)
Asha Kawatra (Department of Foods and Nutrition, CCS Hau, Hisar, India)
Salil Sehgal (Department of Foods and Nutrition, CCS Hau, Hisar, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 3 February 2012

523

Abstract

Purpose

The purpose of this paper is to standardize the technique for the development of mint leaves powder. The effect of different drying methods on nutrient composition of mint leaves powder is studied.

Design/methodology/approach

The mint leaves powders were analyzed for the proximate composition, namely protein, crude fibre, fat, ash and moisture. Minerals, β‐carotene, ascorbic acid and polyphenol were estimated by employing standard techniques. Data thus obtained were subjected to analysis of complete randomized design and factorial complete randomized design. Sensory analysis was carried out using nine‐point hedonic scales by the panel of judges.

Findings

It was found that mint leaves powder prepared from the shade dried method had better nutritional and sensory profiles.

Originality/value

The paper shows that these developed powders could be easily stored and used in the off season at remunerative prices.

Keywords

Citation

Sangwan, A., Kawatra, A. and Sehgal, S. (2012), "Nutrient composition of mint powder prepared from various drying methods", Nutrition & Food Science, Vol. 42 No. 1, pp. 21-25. https://doi.org/10.1108/00346651211196492

Publisher

:

Emerald Group Publishing Limited

Copyright © 2012, Emerald Group Publishing Limited

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