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

A purposeful food formulation was developed incorporating freeze dried herbs like mint, betel, curry and coriander leaves, that ar known to possess health advantages thanks to presence of nutraceuticals. The impact of those leaves at one, a pair of and three levels on dry weight basis replacement bengalgram flour on color, texture and sensory properties of cooked snacks formulation (sev) were studied by scrutiny with those of management. wet 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 ninth. Sensory analysis discovered that sev with a pair of addition of of these four herbs were extremely acceptable and at third-dimensional levels bitterness was perceived. the full polyphenols and inhibitor activity in Piper betel leaves was the best followed by curry and mint leaves. The reducing power ability and % inhibition of DPPH were higher in sev with Piper betel, followed by mint and curry leaves showing potent inhibitor capability of polyphenols gift in Piper betel leaves. Storage studies allotted for a amount of 3 months showed that sev ready with Piper betel leaves had higher aerophilous 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 Piper betel, curry and mint leaves were found to be sensorily acceptable and contain natural nutraceuticals like polyphenols (antioxidants) so rising the wholesome worth.

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