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- Title
EFFECT OF FRYING TEMPERATURE AND RATIO OF COCCINIA GRANDIS POWDER ON NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF FRIED INDIAN SNACK FOOD.
- Authors
K., Vinothini; S., Sasikala; Bora, Anjana; Monis, Sandra Aveena
- Abstract
Coccinia grandis (Ivy gourd) is used for culinary purpose among Indian people. Polyprenol C60 is a bioactive compound which posse's antidyslipidemic activity, this compound has been isolated from ivy gourd fruit and quantified to be 242.548 ppm at retention time of 10 minutes. It has abundant health benefits with which we can prepare fried snack food by incorporating it with pulses for enhancing the taste, nutritive value and sensory properties. Analyzing the nutritional parameters, the snack fried at 190°C incorporated with 7g ivy gourd powder gave best results of 5.3% protein, 85% carbohydrate, and 23.2% of fat, 3% mineral, 0.104% of antioxidant, 1% moisture content and the colour were found to be reddish yellow. When comparing the nutritional parameters with temperature, it was established that there was (p<0.05) significance between moisture content, protein, carbohydrate, fat, antioxidant and temperature, but no significance between colour, mineral and temperature. When compared with ratio of ivy gourd powder incorporated (p>0.05) there was no significance between amount of ivy gourd incorporated and nutrition of the developed snack, but mineral content was retained to certain limit.
- Publication
Carpathian Journal of Food Science & Technology, 2015, Vol 7, Issue 4, p5
- ISSN
2066-6845
- Publication type
Academic Journal