Food Science Research Journal

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Herbal Fortification and Sensory Evaluation in Bread


Affiliations
1 College of Food and Dairy Technology, Koduvalli, Chennai (T.N.), India
2 Department of Animal Biotechnology, Centre for Stem Cell Research and Regenerative Medicine, Madras Veterinary College, Vepery, Chennai (T.N.), India
3 Department of Food Engineering, College of Poultry Production and Management, Hosur (T.N.), India
     

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Herbal adatogens have the ability to combat stress related disorders that are closely associated with oxidation processes in the body. The real benefits of including them in the diet are likely to emerge with a better understanding of health that are best supported by food and in methodological developments addressing the evidence base for their effects. At present, recommendations are warranted to support the consumption of foods rich in bioactive components. Herbal fortification is a new trend to improve nutritional value of the food. Herbs such as Ocimum sanctum, Withania somnifera, and seaweed, Kappaphycus spp. are proven for their unique properties in food preparations. The incorporation of Ocimum sanctum in wheat bread has been evaluated in this study showed that the herbal incorporation is acceptable at 3 per cent level. Since the herbal activity was reported un affected in heat treatment, herbal fortification in bread is a consumer friendly product development approach.

Keywords

Herbal, Fortification, Bread, Acceptance.
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  • Herbal Fortification and Sensory Evaluation in Bread

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Authors

S. Priya
College of Food and Dairy Technology, Koduvalli, Chennai (T.N.), India
A. Mangala Gowri
Department of Animal Biotechnology, Centre for Stem Cell Research and Regenerative Medicine, Madras Veterinary College, Vepery, Chennai (T.N.), India
V. Perasiriyan
Department of Food Engineering, College of Poultry Production and Management, Hosur (T.N.), India

Abstract


Herbal adatogens have the ability to combat stress related disorders that are closely associated with oxidation processes in the body. The real benefits of including them in the diet are likely to emerge with a better understanding of health that are best supported by food and in methodological developments addressing the evidence base for their effects. At present, recommendations are warranted to support the consumption of foods rich in bioactive components. Herbal fortification is a new trend to improve nutritional value of the food. Herbs such as Ocimum sanctum, Withania somnifera, and seaweed, Kappaphycus spp. are proven for their unique properties in food preparations. The incorporation of Ocimum sanctum in wheat bread has been evaluated in this study showed that the herbal incorporation is acceptable at 3 per cent level. Since the herbal activity was reported un affected in heat treatment, herbal fortification in bread is a consumer friendly product development approach.

Keywords


Herbal, Fortification, Bread, Acceptance.

References