Evaluation of the Nutritive and Organoleptic Values of Food Products Developed by Incorporated Catharanthus roseus Sadabahar Fresh Leaves Explore Their Hypoglycemic PotentialReport as inadecuate




Evaluation of the Nutritive and Organoleptic Values of Food Products Developed by Incorporated Catharanthus roseus Sadabahar Fresh Leaves Explore Their Hypoglycemic Potential - Download this document for free, or read online. Document in PDF available to download.

The Scientific World Journal - Volume 2014 2014, Article ID 304120, 5 pages -

Research Article

Department of Food Science and Nutrition, Banasthali University, Rajasthan 304022, India

Department of Commerce, V.M.L.G College, Ghazibad, Uttar Pradesh, India

Received 4 August 2013; Accepted 1 September 2013; Published 24 March 2014

Academic Editors: A. Chicco and N. Vikram

Copyright © 2014 Gita Bisla et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Diabetes becomes a real problem of public health in developing countries, where its prevalence is increasing steadily. Diabetes mellitus can be found in almost every population in the world. Since the Ayurvedic practice started in India, plants are being used in the cure of diseases. Although the Catharanthus roseus have been used for their alleged health benefits and avail their hypoglycemic effect, used as medicine by diabetics. Medicinal plants have rarely been incorporated in food preparations. To fill these lacunae, food products were prepared by using Catharanthus roseus Sadabahar fresh leaves with hypoglycemic properties. Commonly consumed recipes in India are prepared for diabetic patients and were developed at different levels at 3 g, 4 g, and 6 g per serving. Food product development and their acceptability appraisal through organoleptic evaluation were carried out by semitrained panel comprising 15 trained panelists from the department of Food Science and Nutrition, Banasthali University. Seven products were developed by incorporating Catharanthus roseus fresh leaves. Nine point hedonic scale was used as a medium to know about the product acceptability at various variances. All products are moderately acceptable at different concentrations except product fare “6 g” which was more acceptable than the standard. Among the three variations of incorporating the Catharanthus roseus Sadabahar Leaves, 3 g variation is more acceptable than other variations.





Author: Gita Bisla, Shailza Choudhary, and Vijeta Chaudhary

Source: https://www.hindawi.com/



DOWNLOAD PDF




Related documents