Current Issue : April - June Volume : 2010 Issue Number : 1 Articles : 3 Articles
Nutraceuticals are any food or food ingredients that may provide health benefits beyond the traditional nutrients they contain. The present study was undertaken with an objective to carry out the nutritional analysis of barley grass powder (BGP), develop commonly consumed Indian food preparations (cutlet, thepla, khakhra and muthiya) incorporating BGP, organoleptically evaluate the BGP incorporated recipes and to study the feasibility of scaling up a BGP food product-khakhra. The recipes were developed using standardized procedures. BGP was incorporated at three different levels (0.5g, 1.0g and 1.5g) per unit of each product. Organoleptic evaluation of all the food preparations was conducted by a panel of 12 judges using a composite rating scale and the ranking test. Feasibility of scaling up was assessed by distributing BGP khakhra and applying a structured questionnaire on 45 members of a health club. Studentâ��s t test and ANOVA was applied using Microsoft�® Office Excel 2003. BGP was found to be a rich source of many nutrients. BGP was successfully incorporated in all the four recipes without significant alterations in organoleptic qualities and overall acceptability. Scaling up of BGP khakhra was found to be feasible. Being a rich source of many nutrients and with feasibility of incorporation into different recipes BGP can find use as a nutraceutical for optimizing health....
Fruits of Morinda citrifolia, a coastal medicinal plant were screened for their antioxidant potential at developmental stages. Free radical Scavenging activity of methanolic, ethanolic and water extracts of the young, mature and ripened fruits of Indian noni were evaluated. The highest activity of FRAP, DPPH and reducing power were recorded in the methanolic extract of ripened fruits followed by ethanolic and water extracts. The iron chelating activity of young fruits showed elevated levels but it was not significantly altered during development of fruits. The elevated levels of total polyphenols and flavonoids are co-rrelated with the antiradical activity in noni fruits. Keywords:- Antioxidant potential, Free Radical Scavening potential, fruits, developmental stages....
Phenolic compounds in edible and non-edible parts of plants possess antioxidant activity. Many phenolic compounds are primary antioxidants as they act as free radical receptors and chain breakers. An experiment was conducted at Post Graduate Department of Zoology, Acharya B.N. Seal College Cooch Behar, West Bengal, India to examine the presence of phenolic compound possessing antioxidant activity of rice grain of two indigenous cultivars and one high yielding cultivar in both parboiled and un-parboiled condition as a first step for their evaluations in their potentiality having antioxidant activity. From the results it was found that in parboiled grains give a view that parboiled grains have more anti oxidative ability as there present more phenolic acid in active state especially in indigenous cultivar....
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