Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/42855
Title: Ingredient Substitution and Quality Enrichment of Conventional Indian Recipes with Underutilized Fresh Kachnar Leaves
Authors: Gupta, A
Tripathi, J
Yadav, N
Sagar, P
Keywords: Kachnar;(Bauhinia Purpurea);Ingredient Substitution;Chila;Soup;Uthpam
Issue Date: Oct-2017
Publisher: NISCAIR-CSIR, India
Abstract: Kachnar (Bauhinia purpurea) is a flowering plant. Several species of this plant are known to possess pharmacological activities. It is a less explored plant, but it possesses phyto-constituents such as flavonoids which are purported to exhibit wide pharmacological activities. The present study was carried out with the objectives to determine the nutritional composition of different recipes by the incorporation of fresh Kachnar leaves at different levels, to assess the organoleptic evaluation of the prepared recipes i.e. soup, Chila and uthpam. Sensory evaluation of all the three products was carried out using nine point Hedonic scale method. Nutritional analysis was also carried out for all the three products. It was observed that in case of soup, Chila, and uthpam, the level of 15 percent incorporation level coded as T1 was regarded as best in terms of colour, body and texture, taste and flavour and overall acceptability. Chila was rich in calcium, iron and protein whereas carbohydrate content was found highest in uthpam. On the basis of findings it can be concluded that Kachnar leaves can be incorporated in the preparation of different products as ingredient substitution and the enrichment of quality of conventional Indian food preparations.
Page(s): 640-643
URI: http://nopr.niscair.res.in/handle/123456789/42855
ISSN: 0975-1084 (Online); 0022-4456 (Print)
Appears in Collections:JSIR Vol.76(10) [October 2017]

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