FREE RADICAL SCAVENGING ACTIVITY AND NUTRACEUTICAL CHARACTERIZATION OF A useful FOOD SEV

Abstract

A purposeful food formulation was developed incorporating freeze dried herbs like mint, betel, curry and coriander leaves, that are renowned to own health advantages thanks to presence of nutraceuticals. The impact of those leaves at one, a pair of and three levels on dry weight basis substitution bengalgram flour on color, texture and sensory properties of cooked snacks formulation (sev) were studied by examination with those of management. wetness all told the merchandise ready ranged between a pair of.4 to 3.8%, breaking strength ranged between one.5 to 2.6 N and fat content was between twenty seven to twenty nine. Sensory analysis unconcealed that sev with a pair of addition of of these four herbs were extremely acceptable and at three levels bitterness was perceived. the full polyphenols and inhibitor activity in true pepper leaves was the best followed by curry and mint leaves. The reducing power ability and p.c inhibition of DPPH were higher in sev with true pepper, followed by mint and curry leaves showing potent inhibitor capability of polyphenols gift in true pepper leaves. Storage studies dispensed for a amount of 3 months showed that sev ready with true pepper leaves had higher aerobic stability followed by mint, and curry leaves. Coriander was the smallest amount stable thanks to lowest content of polyphenols. The results showed that sev ready with true pepper, curry and mint leaves were found to be sensorily acceptable and contain natural nutraceuticals like polyphenols (antioxidants) so up the alimental price.

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