QUALITY EVALUATION AND DEVELOPMENT OF Phyllanthus amarus (Bhumi Amla) BASED FOOD PRODUCTS
| dc.contributor.advisor | Savita S. Manganavar | |
| dc.contributor.author | SOURABH PRABHA | |
| dc.date.accessioned | 2023-01-14T05:58:16Z | |
| dc.date.available | 2023-01-14T05:58:16Z | |
| dc.date.issued | 2022-12-30 | |
| dc.description | Thesis | en_US |
| dc.description.abstract | Phyllanthus amarus (Bhumi Amla) plant and its parts are known for its rich nutritional and medicinal importance. Hence, the present study was undertaken for quality assessment and develop value added food products by incorporating dehydrated plant powder. Plants subjected to steam blanching for 2 mins and tray dried at 45˚C was selected for further studies based on colour retention. The nutritional composition revealed that whole plant had 57.26g carbohydrates, 12.91g protein, 4.81g fat, 11.72g crude fibre, 57.14mg vitamin C and 6700.86μg β-carotene per 100g of sample. The cluster of leaves and fruits had, 14.74g protein, 7.33g fat, 8.90g crude fibre, 85.71mg vitamin C and 7812.43μg β-carotene, the stem had 12.95g protein, 1.50g fat, 14.50g crude fibre, 28.57mg vitamin C and 5203.12μg β- carotene and roots had 8.75g protein, 0.50g fat, 16.50g crude fibre, 28.57mg vitamin C 2065.22μg β- carotene per 100g of sample. The bioactive components like antioxidant activity (1073mg AAE/100g), total polyphenols (3537.33mg GAE/100g) and flavonoids (363.71mg RE/100g) were recorded highest in cluster of leaves and fruits. Value added products such as soup mix and fruit spread were developed by incorporating dehydrated plant powder to an extent of 5, 10 and 15 per cent. Among the variations, 5 per cent stem-based fruit spread and 10 per cent root-based soup mix had higher scores for overall acceptability. The shelf life of Phyllanthus amarus based soup mix and fruit spread were 90 and 45 days respectively. Thus, Phyllanthus amarus can be utilized to prepare shelf stable and healthy products. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810192332 | |
| dc.keywords | QUALITY EVALUATION,BASED FOOD PRODUCTS | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 161 | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | QUALITY EVALUATION AND DEVELOPMENT OF Phyllanthus amarus BASED FOOD PRODUCTS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | QUALITY EVALUATION AND DEVELOPMENT OF Phyllanthus amarus (Bhumi Amla) BASED FOOD PRODUCTS | en_US |
| dc.type | Thesis | en_US |