International Journal of Food Science and Nutrition

ISSN: 2455-4898

Vol. 3, Issue 4 (2018)

Effect of processing on the functional properties of Garden cress seeds and development of garden cress seed flour incorporated Instant soup mix and RTC Chapati

Author(s): Rajshri VS, Haripriya A
Abstract: Lepidium Sativum L. commonly known as Garden cress, is a member of the Brassicaceae family. It is an important source of iron, folic acid, calcium, vitamins C, E and A. Alkaloids, flavonoids, glucosinolates, sterols, and tannins are important phytochemical constituents, which impart pharmacological characteristics to garden cress seed. In this study, the Cress seeds were subjected to different processing methods (roasting and germination) and their impact on functional properties were analysed. The evaluation of the organoleptic attributes of developed food products (Instant Soup Mix & RTC Chapati) were made with incorporation of untreated, dry roasted and germinated Garden cress seed powders at 5%,10% and 15% levels. The sensory scores revealed that the 5% incorporation of Garden Cress seed powder was more acceptable in all the products irrespective of the pre-treatments. The pre-treatments not only improved the functional properties, but also had well acceptable sensory attributes.
Pages: 130-135  |  778 Views  273 Downloads
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