International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:9, September, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 1326-132

Curry Leaves: A Promising Ingredient for the Development of β-Carotene Rich Upma
Sonia, Varsha Rani*, Sangeeta C. Sindhu and Josephine John
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India
*Corresponding author

This study was undertaken to develop and analyze β-carotene rich upma supplementing with curry leaves powder (5, 7.5 and 10 %). Leaves were blanched for 15 seconds and dried using freeze drier. Developed upma were subjected to sensory evaluation by a panel of semi-trained judges. Proximate composition, dietary fibre and β-carotene were analysed in developed upma. Data was statistically analysed using SPSS and OPSTAT software. Blanching of curry leaves up to 15 seconds was found suitable for proper retention of colour. Freeze drying was found suitable for the retention of β-carotene. Upma prepared by incorporating 7.5 per cent of CLP was more acceptable as compared to the one that containing 10 per cent CLP. Results revealed that the protein content of control upma was 11.10 per cent which increased significantly up to 12.07 per cent with incorporation of CLP. Crude fibre and ash content in upma supplemented with CLP had increased significantly as compared to control upma. Total dietary fibre content ranged from 20.48 to 23.70 per cent in supplemented upma whereas control upma contained 19.14 per cent. β-carotene content of T3 upma (9528.28 µg/100g) was highest followed by T2, T1 and control upma which was 30 to 60 times higher than β-carotene concentration of control upma.

Keywords: Curry leaves powder, Sensory, upma, β-carotene, Product, Dietary fiber

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How to cite this article:

Sonia, Varsha Rani, Sangeeta C. Sindhu and Josephine John. 2020. Curry Leaves: A Promising Ingredient for the Development of β-Carotene Rich Upma.Int.J.Curr.Microbiol.App.Sci. 9(9): 1326-132. doi:
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