Utilization of dehydrated curry leaves in different food products
نویسندگان
چکیده
Curry leaves are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion. The present study was carried out to analyze the chemical composition of dehydrated curry leaves and to prepare different products by the incorporation of these leaves. Organoleptic and nutritive values of the prepared products were analyzed. Organoleptic evaluation was carried out using the nine point hedonic scale and nutritional composition was calculated using the food composition table. On the basis of findings, it was observed that calcium, iron, β-carotene content in prepared products increased significantly as the incorporation levels increased. Thus dehydrated curry leaves can be incorporated in the preparation of different food products to improve their nutrient contents.
منابع مشابه
Effect of Drying Methods on Quality Characteristics of Curry (Murraya koenigii) Leaves
Different drying methods viz., Sun drying, shade drying and tray drying (temperature 45, 55 and 65 0C) were used for dehydration of curry (Murraya koenigii) leaves for optimal retention of color and its constituents. It was observed that the time required for tray drying was less (27%), when compared to sun and shade drying. Tray dried (550C) curry leaves had maintained nutritional constituents...
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Background & Aim: Nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. Lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. In this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes wer...
متن کاملProtective Effect of Leaves of Murraya koenigii on Reserpine-Induced Orofacial Dyskinesia
Murraya koenigii L. (Rutaceae), commonly known as curry leaf tree, closely associated with south India where the word “curry” originates from the Tamil “kari” for spiced sauces. Curry leaves are a rich source of carbazole alkaloids which possess various biological activities such as antitumor, antioxidant and anti-inflammatory. Curry leaf has a potential role in the treatment of diabetes....
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