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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 10, Issue 2 (2021)

Development of functional foods and their Physico-chemical properties

Author(s):

D Gayatri, P Mounika, AJ Theressa and GD Ravali

Abstract:
This study was designed to prepare functional foods using sorghum flour, wheat flour, defatted soy flour, and functional ingredients such as Ocimum leaf powder and Aloe vera juice. Three experimental products, namely T1, T2, and T3, were prepared and subjected for sensory evaluation, and the best product, T2, was selected. T2 product was good in terms of color, taste, flavor, texture, and overall acceptability compared to T1 and T2. The moisture content of the T2 was 4 %, and fat was about 5%, the protein content was about 12%, and the Carbohydrate was about 68%.

Pages: 467-469  |  192 Views  54 Downloads

How to cite this article:
D Gayatri, P Mounika, AJ Theressa and GD Ravali. Development of functional foods and their Physico-chemical properties. J Pharmacogn Phytochem 2021;10(2):467-469.