Volume : IV, Issue : IV, April - 2015

DEVELOPMENT AND ANALYSIS OF FOOD BASED ANTIOXIDANT PREMIX AND FORMULATION OF RECIPE

Isha Sukhwal, Dr. Swati Vyas

Abstract :

Antioxidant protect human body from oxidative stress caused by various agents because of their antibacterial,

antiviral, anti- inflammatory and vasodilatory properties. Natural antioxidants sources include green leafy vegetables, fruits ,spices and condiments which helps in the prevention and management of chronic degenerative diseases. In the present investigation cereal and pulse based mixes were developed named as Mix C, Mix A and Mix B The analysis of nutrients and antioxidants was done
by using the standardized techniques(AOAC,2005 ). The total antioxidant activity was determined by using DPPH method. Results of the
nutritional and antioxidant components highlighted that Mix C ( Moisture 10.3%; Ash 4.40g; Protein 14.57gm; Fiber 2.32gm; Carbohydrate
62.19 k cal and Fat 6.47gm, vitamin C 57.6mg, vitamin E 52.46mg,β-carotene 182.66µg, total polyphenols29.43Mg); Mix A (Moisture 9.93%;
Ash 3.39 gm; Protein 13.2gm; Fiber 6.03gm; Carbohydrate 61.64 k cal and Fat 5.77 gm, Vitamin C 83.66mg, Vitamin E 63.66 mg, β carotene
257.33µg and total polyphenols 31.66mg); Mix B (Moisture 10.33%; Ash 3.2 gm; Protein 14.32gm; Fiber 5.61 gm; Carbohydrate 59.95 Kcal and
fat 5.57 gm, Vitamin C 86.33, Vitamin E 64.5 mg, β carotene 277.66µg and total polyphenols 42.3mg ) per 100 gram basis. All the three samples
showed moderate to little free radical scavenging activity. Mix C showed 67.4µg/ml, mix A showed 71.86µg/ml and mix B showed 76.32µg/
ml respectively. Mathari prepared by mix were evaluated for organoleptic characters like appearance, colour, texture, after taste and overall
acceptability by using five point hedonic rating scale. Therefore utilization of prepared mixes help in the overall well being of the society.

Keywords :

Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Isha Sukhwal, Dr. Swati Vyas DEVELOPMENT AND ANALYSIS OF FOOD BASED ANTIOXIDANT PREMIX AND FORMULATION OF RECIPE International Journal of Scientific Research, Vol : 4, Issue : 4 April 2015


Number of Downloads : 1272


References :