Vol. 8, Issue 7 (2019)

Author(s):
Akshatha, D Shobha, R Shekhara Naik, BS Chethana and AR Brundha

Abstract:
Present study was conducted to develop value added products with incorporation of basil seeds (BS) and to study their physical, nutritional, anti- nutritional and functional parameters. Nutritional composition of BS showed that it contained protein (9.62 g/100 g), iron (40.5 mg/100 g) and fiber (10 g/ 100 g) along with antioxidant (22.27%), total phenol (50.25 mg) and flavonoids (30 µg). Basil seed incorporated wide diversified products such as laddu (10 g BS) jelly and soup (2 g BS) were found to be acceptable with an overall acceptability sensory score of 8, 7.82 and 7.50 respectively on nine hedonic points. Nutritional evaluation of basil seed incorporated laddu showed significantly higher protein (23.62 g), fiber (8 g/ 100 g) and iron (10.6 g/ 100 g) compared to rest of the products. Further, basil seed incorporated laddu, jelly and soup were found to contain flavonoids (60, 90 and 98 µg), total phenols (78, 31 and 14.5 mg) and antioxidant activity to the tune of 93.12, 79.38 and 40.16% inhibition respectively, while tannins were significantly higher in jelly (27.33 mg) compared rest of the products. Storage study of the developed products (laddu and jelly) indicated that laddu can be kept up to 30 days in PET covers, jelly up to 60 days in glass jars in term of biochemical and microbial changes.