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Bidwe, Ashwini
- Acceptability and Nutrient Composition of Drumstick Leaves Powder Chutney
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 214-218Abstract
Four variations of drumstick leaves powder chutney were developed by utilizing drumstick leaves powder (Moringa olifera), Bengal gram powder (Cicer arietinum), black gram powder (Vigna mungo), niger seed powder (Guizotia abyssinica). Jaggery, tamarind (Tamarindus indica) and chilli (Capsicum annum) powder were added in same amount in all the developed variations. The acceptability of four variations of developed drumstick leaves powder were studied by evaluating different organoleptic characteristics by selected panel member. Drumstick leaves powder chutney variation III secured highest acceptability scores. Further variation III was subjected for nutrient analysis. The results of nutrient analysis indicated that the developed chutney is rich in protein, fibre, calcium and iron.Keywords
Development of Drumstick Leaves Powder Chutney, Organoleptic Evaluation, Nutrient Analysis.
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- Effect of Supplementation of Drumstick Leaves Powder on Lipid Profile of Hyperlipidemics
Abstract Views :172 |
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 298-302Abstract
Hyperlipidemia is an established major risk factor for coronary heart disease. Increased dietary intake of natural photochemical correlates with reduced coronary heart diseases and life long expectancy. Drumstick leaves are good source of natural antioxidant due to the presence of various types of antioxidant compounds such as ascorbic acid, flavonoids, phenolics, glycosides, alkaloids and carotenoids (Anwar et al., 2005 and Makkar and Becker, 1996) keeping in view the potential uses with medicinal, nutritional and socio-economic value the present study was planned with the main objective to explore effectiveness of drumstick leaves powder chutney supplementation prepared by utilizing Drumstick leaves powder (Moringa olifera L.), Bengal gram dal powder (Cicer aritinum L.), Black gram dal powder (Vigna mungo L.), Niger seed powder (Guizotia abyssinica), jaggery, Tamarind (Tamarindus indica L.) and Chilli powder (Capsicum annum) on lipid profile of subjects along with their regular routine diet, exercise and medicine. Selected subjects were divided in to two group as experimental and control. drumstick leaves powder chutney was supplemented to experimental group for 60 days. Values of lipid profile of both the control and experimental group were recorded at initial, 30 and 60 days. Value of experimental group and control group was compared. It was found that drumstick leaves powder chutney exerted positive effect in reducing total cholesterol, LDL cholesterol, triglyceride in case of experimental group.Keywords
Drumstick Leaves Powder Chutney, Lipid Profile, Hyperlipidemics Subjects.References
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