Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Journal of Food Technology
Year: 2013  |  Volume: 11  |  Issue: 3  |  Page No.: 67 - 74

Effect of Wheatgrass for Enhancing the Nutritional, Textural, Total Antioxidant and Sensory Characteristics of ‘Idli’-An Indian Steamed Rice Cake

Arpita Das, Utpal Raychaudhuri and Runu Chakraborty    

Abstract: Wheatgrass is a rich source of nutrient and antioxidative compound. The incorporation of wheatgrass powder in to a traditional staple food and their effect on the textural and functional properties of the product have been studied. Freeze dried wheatgrass flower at levels of 0.05-3.0% was added to the formulation mix. The results obtained from the analysis of the fermented product are discussed in terms of the effect of wheatgrass powder addition on nutritional and textural characteristics. The samples were prepared using selected strain of microorganism Leuconostoc mesenteroides and Lactobacillus plantarum. Incorporation of wheatgrass in to the batter significantly (p<0.05) increased the level of phenolic compounds (p<0.05) but decreased the volume of the batter and volume of the product. Hardness of the product is indirectly proportional to the batter volume. Sensory test panel indicated that wheatgrass flower could be incorporated into the products up to the level of 1%.

Fulltext    |   Related Articles   |   Back
 
 
   
 
 
 
  Related Articles

 
 
 
 
 
 
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility