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Title: Development of an instant spice mix from gongura (Hibiscus cannabinus L.) for deep fat fried snacks and evaluation of its antioxidant activity
Authors: Rao, G Narsing
Balaswamy, K
Srinivasulu, K
Sulochanamma, G
Venkateswaran, G
Rao, PG Prabhakara
Keywords: Hibiscus cannabinus L.;Instant spice mix;Chemical composition;Amino acid;Antioxidant activity
Issue Date: Jul-2017
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: A61K 36/00, A23L 27/00, C07, C09K 15/00, C07C 39/00
Abstract: An instant spice mix based on Hibiscus cannabinus L. leaf (IGSM) for deep fat fried snacks was standardized and its chemical composition, antioxidant activity and storage stability was investigated. Dehydration of fresh Hibiscus cannabinus (gongura) and Mentha spicata (pudina) leaves yielded leaf powders of 13.28 and 9.78 %, respectively. The major ingredients of the standardized instant spice mix powders were gongura (25 %), pudina (12.5 %), pepper (15 %), salt and sugar were added for palatability. The spice mix is rich in dietary fibre (22.20 %) in which crude fiber is 10.82 %. Biologically active compounds such as polyphenols (1644 mg/100 gm) and ascorbic acid (9.48 mg/100 gm) were found in the spice mix. Essential amino acids were found to an extent of 42.12 and 42.62 gm/100 gm in gongura leaf powder and IGSM, respectively of which, leucine, lysine and phenylalanine were predominant. Inhibition of 2, 2-diphenyl-2-picrylhydrazyl by 50 % was observed at a concentration of 6 mg/ml. The ABTS radical inhibition assay was found to be high (89.2 %) at 1.2 mg/ml concentration. Sorption studies indicated that the instant spice mix was stable at room temperature with an initial moisture content 3.39 %, which equilibrated at 37 % relative humidity. The overall sensory quality of instant spice mix on deep fat fried snacks was 7.27 ± 0.47 during six months of storage.
Page(s): 490-497
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.16(3) [July 2017]

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