Development and Nutritional analysis of Homemade snacks incorporated with garlic (Allium sativum)

Publication Date : 22/02/2016


Author(s) :

RADHIKA AWASTHI.


Volume/Issue :
Volume 2
,
Issue 2
(02 - 2016)



Abstract :

ABSTRACT Garlic possesses antiviral, antibacterial, anti-fungal properties allowing it to stand against all infections. It contains high levels of vitamin C and being identified as a serious anti-cancer food. It was earlier used in ancient cultures to physical performance of labourers. Because of its high potassium content, it can aid in absorption of essential nutrients, and help avoid digestive problems and fatigue as well. The present research was conducted with the objective to develop garlic incorporated product and to assess the nutritive value of the best acceptable product. Organoleptic evaluation was carried out using nine point hedonic scales. Nutritive values were calculated by using titration method and By Laury et al., 1951 for ascorbic acid analysis and for protein estimation respectively. The best acceptable food sample was of code B which contains 7.81g protein per 100 mg sample and 0.52mg per 100g ascorbic acid. KEY WORDS: antibacterial, Organoleptic, acceptable, ascorbic acid.


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