Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/13352
Title: Utilization of dehydrated curry leaves in different food products
Authors: Khatoon, J
Verma, A
Chacko, N
Sheikh, S
Keywords: Curry leaves
Food products
Leaf spice
Murraya koenigii
Issue Date: Dec-2011
Publisher: NISCAIR-CSIR, India
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.
Description: 508-511
URI: http://hdl.handle.net/123456789/13352
ISSN: 0976-0512 (Online); 0976-0504 (Print)
Appears in Collections:IJNPR Vol.2(4) [December 2011]

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