International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:6, June, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 94-102

Formulation and Evaluation of Dehydrated Greens Incorporated Value Added Products
Sushmita Khatoniar*, Mridula Saikia Barooah and Mamoni Das
Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat, Assam-785013, India
*Corresponding author

The present investigation was aimed to increase consumption of green leafy vegetables in the daily diet thus combating the micronutrient deficiencies, especially iron and calcium. A series of laboratory experiments were carried out to study nutritional constituents of some selected green leafy vegetables and after comparing the iron and calcium content of the dehydrated green leafy vegetables, Amaranthus spinosus, Talinum triangulare and Chenopodium album were found to be higher in both iron and calcium content. So, these three green leafy vegetables were selected for incorporation in various products. These greens were mixed in three different proportions and these formulations were computed for nutritional and tested for rehydration and Formulation- 1 was judged nutritionally superior and showed good physical properties after rehydration. Hence, Formulation 1 was incorporated in preparation of various recipes at 10%, 15% and 20% level and these were found acceptable upto 15% level of incorporation.

Keywords: Micronutrients, Dehydration, Rehydration

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How to cite this article:

Sushmita Khatoniar, Mridula Saikia Barooah and Mamoni Das. 2018. Formulation and Evaluation of Dehydrated Greens Incorporated Value Added Products.Int.J.Curr.Microbiol.App.Sci. 7(6): 94-102. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.