Development and nutritional evaluation of β-carotene rich products prepared using curry leaves
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Date
2020-09
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CCSHAU,HiSAR
Abstract
“This study was undertaken to analyse the nutritional composition of curry leaves powder (CLP) and develop β-carotene rich products by incorporating 5, 7.5 and 10 per cent of CLP. Leaves were blanched for 15 seconds at boiling temperature and dried by using freeze drier. Proximate composition, dietary fibre, minerals, anti-nutrients were analysed in CLP whereas antioxidants, vitamin C and β-carotene were analysed in fresh leaves as well as CLP. Six types of products (buns, kulche, idli, dhokla, upma and uttapam were prepared by supplementing CLP. Products were subjected to sensory evaluation by a panel of semi-trained judges followed by nutritional evaluation of developed products. Data was statistically analysed using SPSS and OPSTAT software. Blanching of curry leaves upto 15 seconds at boiling temperature was found suitable for proper retention of colour. Freeze drying was found suitable for the retention of β-carotene. CLP contained 3.91, 11.44, 3.19, 9.19, 10.79 and 61.49 per cent of moisture, crude protein, crude fat, crude fibre, ash and total carbohydrates. Soluble, insoluble and total dietary fibre in CLP was found to be 9.63, 41.22 and 53.68 per cent, respectively. CLP contained 2147.30, 21.30 and 3.59 mg/100g of total calcium, iron and zinc, respectively. Beta carotene in fresh and dehydrated leaves was found to be 45890 and 104100 μg/100g, respectively. TPC in fresh and dehydrated curry leaves was 677.08 and 624.30 mgGAE/100g, respectively. Curry leaves powder can be successfully incorporated up to 10 per cent to develop β-carotene rich products without affecting the sensory acceptability except colour, though all products were found acceptable. All CLP supplemented products had significantly higher (P≤0.05) protein, fiber and ash. Beta carotene rich products can be successfully developed by incorporating CLP as its content in developed products ranged from 4176.21 to 10596.93 μg/100g. Consumption of 100 gram of developed products can meet 87-221 per cent of daily RDA of β-carotene.