Refine your search
Collections
Co-Authors
Journals
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Shukla, Swati
- Incorporation of Manila Tamarind (Pithecellobium dulce) Pulverize as a Source of Antioxidant in Muffin Cake
Abstract Views :204 |
PDF Views:0
Authors
Swati Shukla
1,
Shashi Jain
1
Affiliations
1 College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
1 College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 386-390Abstract
In recent times it human health has assumed an unprecedently important status. A new diet-health paradigm is evolving which places more emphasis on the positive aspects of diet. Foods have now assumed the status of ‘functional’ foods, which should be capable of providing additional physiological benefit, such as preventing or delaying onset of chronic diseases, as well as meeting basic nutritional requirements in form of phytochemicals or antioxidants. Epidemiological studies have consistently shown that phytochemicals in fruits and vegetables have attracted a great deal of attention mainly concentrated on their role in preventing diseases caused as a result of oxidative stress. Keeping this view the present investigation was carried out enhance the value of muffin cake by incorporating Manila Tamarind (Pithecellobium dulce) as a source of antioxidants. The pulverize was incorporated in 10, 20, 30, 40 and 50 per cent and the developed muffin cake were subjected to sensory analysis and best acceptable muffin cake were nutritionally analyzed.Keywords
Manila Tamarind, Oxidative Stress, Phytochemicals, Antioxidants, Phenols.
References
- Anonymous (1995). Technology, quality and scope of fruit wines especially apple beverage. Indian Food Industry, 14 : 14.
- Dillard, C.J. and German, J.B. (2000). Phytochemicals: nutraceuticals and human health. J. Sci. Food & Agric., 80 : 1744-1756.
- Diplock, A.T., Charleux, J.L., Crozier-Willi, G, Kok, F.J., Rice-Evans ,C., Roberfroid, M., Stahl,W. and Vina-Ribes., J. (1998). Functional food science and defence against reactive oxidative species. British J. Nutri., 80(1):77-112.
- Ferreira, M.S.L., Santos, P.C., Moro, M.C.P., Basto, G.J. and Andrade, R.M.S. (2013). Formulation and characterization of functional foods based on fruit and vegetable residue flour. J. Food Sci. & Technol., DOI 10.1007/s13197-013-1061-4.
- Halliwell, B., Aeschbach, R., Loliger, J. and Aruoma, O.I. (1997). The characterization of antioxidants. Food & Chemical Toxicol., 33(7): 601-617.
- Karva, S. and Bharti, P. (2008). Enrichment of traditional foods with green leafy vegetables for iron security of adolescent girls. M.Sc. Thesis, University of Agricultural Sciences, Dharwad, Karnataka (India).
- Kaur, C., George, B., Khurdiya, D.S. and Kapoor, H.C. (2001). Antioxidants in tomato (Lycopersium esculentum) as a function of genotype. Food Chem., 84(1):45-51.
- Mc Donald, S., Prenzler, P. D., Autolovich, M. and Robards, K. (2001). Phenolic content and antioxidant activity of olive extracts. Food Chem., 73 : 73-84.
- Megala, J. and Geetha, A. (2010). Free radical-scavenging H+,K+-ATPase inhibition activities of Pithecellobium Dulce. Food Chem., 121 : 1120-1128.
- NIN (2003). A Manual of Laboratory Techniques. Raghuramulu, N, M., Nair, K, and Kalyansunderam, S. ICMR, Hyderabad - 500007, India 432.
- Nisha and Bhatnagar, V. (2014). Utilization of mango peel as a source of phytochemicals in buiscuits. Indian J. Extn. Edu., Res. & Development, 22 : 51-55.
- Ponmozhi, P., Geetha, M., Saravana, M.K. and Suganya, D. (2011). Extraction of anthocyanin analysing its antioxidant properties from Pithecellobium dulce fruit pericarp. Asian J. Pharm. Clin. Res., 4(1): 41-45.
- Prior, R.L. and Cao, G. (2000). Antioxidant Phytochemicals in Fruits and Vegetables: Diet and Health Implications. Hort. Sci., 35 : 588-592.
- Srilakshmi, B. (2007). Food Science. 3rd Ed. New Age International Publishers. New Delhi, 280.
- Tadhani, M.B., Patel, V.H. and Subhash R. (2007 ).In vitro antioxidant activities of Stevia rebaudiana leaves and callus. J. Food Composition & Analysis, 20 (3-4) : 323-329.
- Wargovich, M.J. (2000). Anticancer properties of fruits and vegetables. Hort. Sci., 35:573-575.
- Zaker, M.A., Sawate, A.R., Patil, B.M. and Sadawarte, S. K. (2012). Studies on effect of orange peel powder incorporation on physical, nutritional and sensorial quality of cookies. Internat. J. Engg. Res. & Technol., 5 (9) : 78-82.
- Johari, A. and Kawatra, A. (2016). Incorporation of fruit powders and candies in development of value added products - A review. Imperial J. Interdisciplinary Res., 2(6). http://www.imperialjournals.com/index.php/IJIR/article/view/983.