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Kumari, Kanchan
- A Review on Nardostachys jatamansi – Potential Herb
Authors
1 Shree Krishna Institute of Pharmacy, Bechraji, Gujarat, IN
2 Troikaa Pharmaceuticals Ltd., Ahmedabad, Gujarat, IN
3 Rofel College of Pharmacy, Vapi, Gujarat, IN
Source
Research Journal of Pharmacognosy and Phytochemistry, Vol 5, No 5 (2013), Pagination: 251-257Abstract
The plant Nardostachys jatamansi DC. (Valerianaceae) is a critically endangered rhizome bearing medicinal herb. The herb Nardostachys jatamansi DC. is known to be a popular medicinal and aromatic plant species. It is restricted to specialized habitats in high altitudes of Himalaya ranging from 3000 to 5000m. It is a reputed Ayurvedic herb and used in various multiple formulations. It has also been mentioned in the Holy Bible and Quran.
Jatamansi has been traditionally employed in treatment of wide range of disorders including nervous system, digestive system, circulatory system, respiratory system, urinary system, reproductive system and skin diseases. It shows marked tranquillizing activity, as well as hypotensive, hypolipidemic, hepatoprotective, neuroprotective, anti-ischemic, antiarrhythmic, anticonvulsant activities. The ischolar_mains and rhizomes of Nardostachys jatamansi DC. have been used to treat epilepsy, hysteria, syncope and mental weakness. It also exhibits cardio protective activity and used in the treatment of neural diseases. The essential oil obtained from the ischolar_mains of jatamansi showed various pharmacological activity including antimicrobial, antifungal, hypotensive, antiarrhythmic and anticonvulsant activity. Sesquiterpene is the major component of this plant, others include jatamansone, nardostachone. But this reputed plant species have become critically endangered and requires various conservation strategies. The present article summarizes review on plant, its Phytochemistry and its pharmacological activity which have been reported.
Keywords
Nardostachys jatamansi, Tranquillizing Activity, Phytochemistry.- Effect of Flaxseed Flour, Grape Peel and Wheat Gluten Incorporation Levels on the Sensory Quality of Chicken Meat Patties
Authors
1 Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana (Punjab), IN
Source
Food Science Research Journal, Vol 11, No 1 (2020), Pagination: 8-16Abstract
The present investigation was planned to prepare meat patties containing flaxseed, grape peel and wheat gluten at acceptable levels and their shelf life of frozen chicken meat patties was standardized by consulting literature and by taking the opinion of taste panel members during standardization trails. Standardization of functional ingredients in chicken meat patties was done by incorporating different levels of flaxseed flour, grape peel and wheat gluten. Grape seeds were not found suitable for the incorporation in chicken meat patties on basis of organoleptic analysis. So, for further investigation only grape peel was incorporated in the preparation of chicken meat patties. Then trails of flaxseed flour was incorporated at 0, 5.0, 10.0, 15.0 and 20.0 per cent levels, grape peel at 0, 2.5, 5.0, 7.5 and 10.0 per cent levels and wheat gluten at 0, 1.0, 1.5, 2.0, 2.5 and 3.0 per cent levels as functional ingredient in the chicken meat patties for the standardization of recipes. On the basis of sensory evaluation, best levels of flaxseed flour (5.0%), grape peel (5.0%) and wheat gluten (1.5%) were selected for incorporation in final products i.e. chicken meat patties. The average scores for appearance, colour, flavour, juiciness, texture and overall acceptability decreased significantly (p<0.05) with the increase in the frozen storage period in both conventional and vacuum packed, control and FGW chicken meat patties. The FGW chicken meat patties had a better overall acceptability as compared to control. They were more juicer, had better colour and flavour scores than the control.Keywords
Chicken meat patties, Flaxseed flour, Grape peel , Wheat gluten conventional, Vacuum packedReferences
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