Search results

1 – 2 of 2
Article
Publication date: 30 October 2009

Poonam Lakra and Salil Sehgal

The purpose of this paper to standardize the technique for the development of potato flour and to incorporate it in development of the products along with defatted soy flour and…

333

Abstract

Purpose

The purpose of this paper to standardize the technique for the development of potato flour and to incorporate it in development of the products along with defatted soy flour and maize flour. Also, effect of processing techniques like frying and fermentation on anti‐nutritional content of the products was studied.

Design/methodology/approach

The ingredients as well as developed products were analyzed for the macronutrients, viz protein, ash and fat. Also anti‐nutrients like phytic acid, saponin, polyphenols and trypsin inhibitors were estimated by employing standard techniques. Data thus obtained were subjected to analysis of variance according to standard method of statistical analysis.

Findings

Potato flour being a versatile ingredient can be easily incorporated in development of various products. Frying and fermentation resulted in decrease of anti‐nutritional factors.

Originality/value

These developed products could be instrumental in alleviating malnutrition as they have high nutritional value and are low in anti‐nutrients.

Details

Nutrition & Food Science, vol. 39 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 3 February 2012

Anju Sangwan, Asha Kawatra and Salil Sehgal

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…

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.

Details

Nutrition & Food Science, vol. 42 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 2 of 2