International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 2 (2019)

Preparation of instant Tandulja-raita powder mix


Kadbhane VS, Thorat SL, Khule GD

Tandulja (Amaranthus spinosus) is a storehouse for many phytonutrients, antioxidants, minerals and vitamins which contribute immensely to health and wellness so we dry the leaves and form the powder and by using this powder prepared the value added products. For powder leaves are drying at five different temperatures namely 50ºC, 55ºC, 60ºC, 65ºC and 70ºC up to the final moisture content reached to 5.5% in 11, 9, 7, 5, 3 hours respectively. The dried leaves at each individual temperature were finely grinded to yield a fine powder. The powder obtained by the drying at temperature of 65ºC was selected for the preparation of the value added products. We are made the Instant Tandulja-raita powder mix with incorporation of dried Tandulja powder. According to obtained results it was seen that this value addition enriched the nutritive value of the traditional recipe. Instant Tandulja-raita powder mix made by the incorporation of the 3 g Tandulja powder, 10 g dried curd powder, 2.25 g black salt and the 1.5 g roasted cumin seeds powder. On the analysis of the instant Tandulja-raita powder mix it was revealed that it contained 10.9% moisture, 5 gm of protein, 16.10% fat, 3.6% ash and 6.8 gm Carbohydrates. Instant raita powder mix developed with incorporation of dried Tandulja powder was organoleptically acceptable.
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