Studies of nutrient rich edible leaf blend and its incorporation in extruded food and pasta products. (2016)

• Record Type: Journal Article
• Authors: Chakraborty, Priyadarshini; Bhattacharya, Ananya; Bhattacharyya, D.K.; N.R.Bandyopadhyay, ; Ghosh, Minakshi
• Is Part Of: Materials today. Volume 3:Number 10(2016)Part A
• Page Start: 3473
• Page End: 3483
• Publication Date: 2016
• Subjects: Leaf blends -- Extruded snacks -- Pasta products; Materials science -- Congresses -- Periodicals; 620.1
• DOI: 10.1016/j.matpr.2016.10.030
• Languages: English
• ISSNs: 2214-7853

Abstract

Abstract: The present study evaluates utilization and incorporation of edible leaves which have specific flavour, nutrients and anti oxidative properties in preparation of extruded food and pasta products. Leaves used under this study are coriander leaves ( Coriandrum sativum ), curry leaves ( Murraya koenigii Linn. Sprengal ) and fenugreek leaves ( Trigonella foenum-graecum ). Leaves were washed separately, dried and grinded. Leaf blend powder was prepared by mixing three varieties of dry leaf powder in equal amount. Individual leaf powder and leaf blend powder was analyzed for proximate composition and antioxidant properties. Leaf blend was co-extruded with rice and corn flour, taken in 1:1 ratio in six different formulations to prepare extruded snacks. On the other hand leaf blend was mixed with wheat flour to make pasta. The extruded snacks and the pasta were subjected to analysis based on functional, proximate, sensory and antioxidant properties. The expansion ratio of the extrudates was found to decrease with increase in leaf blend incorporation. The leaf based extrudates showed high water holding capacity with increasing amount of blended leaf. Oil absorption capacity was found to be within the range 0f 2-2.3 gm/ml. Proximate composition of the extrudates revealed protein of 6-7 gm/100gm, high carbohydrate and low fat. Antioxidant activity of the snacks revealed improved qualities. Sensory evaluation showed that product with 3gm of leaf blend was the most acceptable. Pasta products were analysed for proximate composition where 14 gm protein/100 gm, low fat of around 1 gm/100gm, high carbohydrate and moderate fibre was estimated. The prepared products were found to show better polyphenolic content and radical scavenging activity. Cooking test of pasta showed satisfactory results Sensory study revealed pasta product with 2gm of leaf blend per 100gm of composite flour mix is the most acceptable in terms of taste, texture, colour, flavour and overall acceptability.