Utilisation of Spice Spents

Sneha, S.K. (2010) Utilisation of Spice Spents. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Increasing interest in health foods and focus on the health benefits of dietary fiber invites the speculation that the spent residue from chilli, cumin and pepper could provide a new source of inexpensive dietary fiber in selected food products especially in a bakery product. Chilli, pepper and cumin spent residues, a byproduct from spice oleoresin industry contain a significant amount of total dietary fiber viz., 44%, 51% and 62% respectively. The dietary fiber content of these spice spents were much higher than that of many fruits and vegetables. Acceptable quality cookies could be obtained with use of spice spent residues at a level of 5.0 % with increased protein, dietary fiber and mineral content. Incorporation of spice spents into flour has an undue advantage of supplementing the cookies with bioactive compounds viz., dietary fiber, protein and vital minerals like calcium, Iron, magnesium, Zinc essential for many body metabolic functions. Present study reveals a potent way of utilizing spice oleoresin from industrial waste in effective manner thus reducing environmental pollution at the same time resulting in a nutraceutically rich product. Utilization of spice spents in various other functional food formulations would be highly beneficial for health
Uncontrolled Keywords:	spice spents; nutritional composition; value addition; bakery prodct; functional food formulations
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Sep 2010 04:56
Last Modified:	28 Dec 2011 10:17
URI:	http://ir.cftri.res.in/id/eprint/9642

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