食品加工与技术杂志

抽象的

Utilization of Dehydrated Herbs in the Formulation of Value Added Snack "Rice Flakes Mix"

Ena Gupta, Jyoti Sinha and Ritu P. Dubey

Herbs are still the alternative medicine and primary source of health care for 80% of the world. Information available on the nutritive value of herbs is negligible. Thus, an attempt was made to introduce new types of value added edible medicinal herbs in food product, which will improve the well being of the citizen in the country and prevent micronutrient malnutrition. Low calorie ready-to-eat snack (rice flakes mix) was developed by incorporating edible dehydrated herbs, high in nutritional value and rich in micronutrients viz. mint, basil, drumstick, ginger, garlic and lotus stem. These herbs were analyzed for proximate and mineral contents which were then incorporated into rice flakes with one control (T0 ) and four treatments T1 , T2 , T3 and T4 at 4, 8, 12 and 16% incorporation level of herbs using their standard ingredients and methods of preparation. The developed rice flakes mix was analyzed for nutrient composition and organoleptic evaluation and their results were carefully tabulated and finally these scores were compared with control. The developed herbal rice flakes mix was highly acceptable by the subjects and notable change in nutritional value of developed rice flakes mix was observed when compared to the control. Except carbohydrate and energy remarkable increase was observed in the nutrients such as protein, fat, fiber, calcium and iron in the developed rice flakes mix compared to control.