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C. B. Darshan ¹, S. N. Bhavya ¹, Jamuna Prakash ¹

Affiliations
1 Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, IN

Abstract

Centella asiatica is a medicinal herb used since pre-historic times. The study involved analysis of nutritional and antioxidant properties of Commercial (CPL) and Freshly Dehydrated (FDL) C. asiatica leaves, formulation and evaluation of chutney powders using leaf powder from both sources. The nutritional composition of FDL showed the following values per 100g, protein-14.8g; fat-2.31g; iron-23.8mg; calcium-1495mg; dietary fiber-7.37g and total carotenes-32.03mg. Bio-accessible iron and calcium in FDL was 12 and 20 % of total. Antioxidant components and activity were determined in different solvents by total antioxidant reducing power and DPPH assay. Polyphenols ranged from 1,791 to 4,117 and 805 to 1,380mg/100g respectively in FDL and CPL. Antioxidant components and activity was highest in 80 % methanol extracts of FDL. Free radical scavenging activity was very high in FDL at 84 % for 75μg of extract, the equivalent value for CMP being 50 %. Formulated chutney powders had a higher protein and fat contents. Addition of FDL and CPL enhanced the iron and calcium contents. C. asiatica added products, though nutritionally superior, showed lesser sensory scores in comparison to control products. It can be concluded that dry C. asiatica leaves can be used for value addition in smaller quantities because of their nutritional and antioxidant properties.

Keywords

Value Addition, Sensory Quality, Chutney Powders, Bio Accessible Nutrients, Moisture Sorption.

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M. C. Vinod Raj ¹, P. G. Sandeep ¹, S. N. Bhavya ¹, Jamuna Prakash ¹

Affiliations
1 Department of Food Science and Nutrition, University of Mysore, Mysore, Karnataka, IN

Abstract

Salt, an essential mineral, has been associated with hypertension and an optimum intake is suggested for good health. Processed foods, specially fried and baked snacks can be a major contributor of salt in diets. Hence, the present study was undertaken to investigate the salt consumption behavior among selected adults using a structured questionnaire and to determine the salt and fat contents of common processed snacks. The respondents were 500 adult men and women, who volunteered to be a part of survey. As a second phase of the study, selected commercial processed foods such as salt biscuits, packaged and non-packaged fried snacks were analyzed for salt and fat contents. Results indicated that majority of subjects had a high salt intake of >16.0g/day. They were aware of high salt products, though were unwilling to cut down salt in their diet. The salt and fat contents of both packages and non-packaged snack foods from commercial sources contained high salt and fat contents and they can potentially add up to a considerable salt content in the diet.

Keywords

High Salted Foods, Processed Products, Fat Content, Snack Foods, Salt Intake.

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S. N. Bhavya ¹, Jamuna Prakash ¹

Affiliations
1 Department of Studies in Food Science and Nutrition, Manasagangotri, University of Mysore, Mysore- 570006, IN

Abstract

Developing countries are witnessing an Increase in per capita availability of food and resultant quantitative and qualitative changes in the diet. Indian eating habits are undergoing tremendous changes especially in urban population, as people want value for time and money in terms of quality and variety. Due to the numerous health benefits cereals deliver, there is an increased consumption of cereals in the form of whole grain or other cereal based processed foods, one of which is the ready-to-eat (RTE) breakfast cereals. Breakfast cereals have become very common and important meal of the day as they provide one-fourth of the daily calories and protein needs.

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