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|Title:||Utilization of dehydrated curry leaves in different food products|
<i><span style="font-size:11.0pt; font-family:"Times New Roman","serif";mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:Mangal;color:black;mso-ansi-language:EN-GB;mso-fareast-language: EN-US;mso-bidi-language:HI" lang="EN-GB">Murraya koenigii</span></i>
|Series/Report no.:||Int. cl. (2011.01) - A23L 1/00, A23L 1/052, A23L 1/221|
|Abstract:||Curry leaves are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion. The present study was carried out to analyze the chemical composition of dehydrated curry leaves and to prepare different products by the incorporation of these leaves. Organoleptic and nutritive values of the prepared products were analyzed. Organoleptic evaluation was carried out using the nine point hedonic scale and nutritional composition was calculated using the food composition table. On the basis of findings, it was observed that calcium, iron, β-carotene content in prepared products increased significantly as the incorporation levels increased. Thus dehydrated curry leaves can be incorporated in the preparation of different food products to improve their nutrient contents.|
|ISSN:||0976-0512 (Online); 0976-0504 (Print)|
|Appears in Collections:||IJNPR Vol.2(4) [December 2011]|
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