National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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