Development of an instant spice mix from gongura (Hibiscus cannabinus L.) for deep fat fried snacks and evaluation of its antioxidant activity.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/13302/
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| Title |
Development of an instant spice mix from gongura (Hibiscus cannabinus L.) for deep fat fried snacks and evaluation of its antioxidant activity.
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| Creator |
Narsing Rao, G.
Balaswamy, K. Srinivasulu, K. Sulochanamma, G. Venkateswaran, G. Prabhakara Rao, P. G. |
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18 Processed foods
05 Snack food 32 Antioxidants |
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| Description |
An instant spice mix based on Hibiscus cannabinus L. leaf (IGSM) for deep fat fried snacks was standardized and its chemical composition, antioxidant activity and storage stability was investigated. Dehydration of fresh Hibiscus cannabinus (gongura) and Mentha spicata (pudina) leaves yielded leaf powders of 13.28 and 9.78 %, respectively. The major ingredients of the standardized instant spice mix powders were gongura (25 %), pudina (12.5 %), pepper (15 %), salt and sugar were added for palatability. The spice mix is rich in dietary fibre (22.20 %) in which crude fiber is 10.82 %. Biologically active compounds such as polyphenols (1644 mg/100 gm) and ascorbic acid (9.48 mg/100 gm) were found in the spice mix. Essential amino acids were found to an extent of 42.12 and 42.62 gm/100 gm in gongura leaf powder and IGSM, respectively of which, leucine, lysine and phenylalanine were predominant. Inhibition of 2, 2-diphenyl-2-picrylhydrazyl by 50 % was observed at a concentration of 6 mg/ml. The ABTS radical inhibition assay was found to be high (89.2 %) at 1.2 mg/ml concentration. Sorption studies indicated that the instant spice mix was stable at room temperature with an initial moisture content 3.39 %, which equilibrated at 37 % relative humidity. The overall sensory quality of instant spice mix on deep fat fried snacks was 7.27 ± 0.47 during six months of storage.
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| Date |
2017
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Article
PeerReviewed |
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pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13302/1/Indian%20Journal%20of%20Traditional%20Knowledge%20Vol.%2016%283%29%2C%20July%202017%2C%20pp.%20490-497.pdf
Narsing Rao, G. and Balaswamy, K. and Srinivasulu, K. and Sulochanamma, G. and Venkateswaran, G. and Prabhakara Rao, P. G. (2017) Development of an instant spice mix from gongura (Hibiscus cannabinus L.) for deep fat fried snacks and evaluation of its antioxidant activity. Indian Journal of Traditional Knowledge, 16 (3). pp. 490-497. |
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