Formulation, Standardisation and Analysis of Natural Antioxidant Incorporated Breakfast Recipes
Authors
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Rathnavel Subramaniam College of Arts and Science (Autonomous), Sulur, Coimbatore – 641402, Tamil Nadu ,IN
A. Priya -
Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science (Autonomous), Sulur, Coimbatore – 641402, Tamil Nadu ,INB. Vidhya
DOI:
https://doi.org/10.15613/fijrfn/2018/v5i1/178478Keywords:
Antioxidant, Nutrient and Microbial Analysis, Pomegranate Peels, Pumpkin Seeds.Abstract
Pumpkin seed, grape seed, pomegranate peel and orange peel were dried in shadow powdered and it was incorporated in different traditional breakfast items such as idli, dosa, sevai, puttu and chapathi in three different variations 5%, 10% and 15%. Sensory analysis revealed that 5% level incorporation was the most acceptable proportion in all the breakfast recipes. The nutrient analysis showed that the powdered peel and seed were rich in Vitamin C, E and β-carotene. The microbial study was also carried out till 15 days and the results showed that there were no microbial growth in the prepared powders and it was concluded that they were safe for consumption.
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