International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 6 (2018)

Comparative study of microgreens with mature greens incorporated ready-to-eat chutney powders

Author(s): Nivedha V, Lakshmy Priya S
Abstract: Microgreens are a new class of edible vegetables harvested when first leaves have fully expanded and before true leaves have emerged. They are gaining popularity as a new culinary ingredient. They are used to enhance salads or as edible garnishes to embellish a wide variety of other dishes. The consumption of microgreens has nowadays increased due to higher concentrations of bioactive components such as vitamins, minerals and antioxidants than mature greens, which are important for human health. However, they typically have a short shelf life due to rapid product deterioration. The main objective of this study is to bring to light the high nutritional value of microgreens that is being left unnoticed by people. The objective is achieved by developing ready-to-eat chutney powders using microgreens and mature greens and by comparing their nutritional content. Among the wide variety of available microgreens- amaranth, beet, lettuce, microgreen mix, radish, mustard, sunflower and peas were chosen to compare their benefits with mature greens amaranth, beet, lettuce and radish. In addition to this comparative study, a pilot study was also conducted among people of different age categories to document people’s awareness, knowledge and attitude towards microgreens.
Pages: 171-175  |  166 Views  65 Downloads
International Journal of Food Science and Nutrition
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