International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 1 (2017)
Development and standardization of functional extruded food products

Author(s): Rajesh Babu Nandam, Lakshmi Narayana Nandam and Vijay Anand G

Abstract: The study was designed to prepare extruded products as a functional food. Sorghum flour, defatted soy flour, maida, Tulsi(Ocimum sanctum) leaf powder, Methi leaf powder were the main ingredients used for the preparation of products with three formulations, i.e., T1 (75:20:0:2.5:2.5), T2 (80:6.5:6.5:3.5:3.5), T3 (35:20:40:2.5:2.5). Grain sorghum contains beneficial components help in management of cholesterol in humans. Legumes such as soybean contain complex carbohydrates, minerals, phytoestrogens, soluble fibre, oligosaccharides, particularly the isoflavones genistein and daidzein that may be beneficial in the management of diabetes. Ocimum sanctum (holy basil) called Tulsi in India, is ubiquitous in Hindu tradition, is explored as medicinal plant and it is used for children for cold, bronchitis, fever & helps in building up stamina, reduces total cholesterol levels and blood glucose levels. The leaves are also used for sauces, soups and salads. Menthi or Fenugreek is a rich reservoir of medicinal properties that imparts many health benefits. Fenugreek helps to reduce cholesterol level, especially that of the low density lipoprotein (LDL). This type of functional food was designed to diabetic patients as the ingredients used are known to have functional properties. The results indicated that the sample T2 scored high for overall acceptability. The sample T2 was subjected to nutritional composition which showed a protein (2.41%), carbohydrate (63.27%), fat (0.35%) and crude fibre (1.37%). Hence it could be a beneficial functional food for controlling sugar level in diabetic patients.

Pages: 158-161  |  744 Views  20 Downloads

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How to cite this article:
Rajesh Babu Nandam, Lakshmi Narayana Nandam, Vijay Anand G. Development and standardization of functional extruded food products. Int J Chem Stud 2017;5(1):158-161.
International Journal of Chemical Studies