Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves.

Effect of addition of normal (NL) and dehydrated
(DL) curry leaves (Murraya koeniggi) and coriander
leaves (Corinadrum sativum) in the ratio of 1:1 to
refined wheat flour (WF) or a blend of refined wheat
flour-whole wheat flour (WF-WWF, 1:1) on the rheological,
nutritional, storage and quality characteristics of the
buns were studied. Water absorption increased on addition
of increasing levels of DL from 0 to 7.5 % to WF-WWF
when compared to WF. Dough weakening was greater
when DL was added to WF-WWF as seen in decrease
in dough stability and abscissa at rupture values. Addition
of gluten and emulsifiers improved the quality characteristics
of buns prepared using either 25 % NL or 5 % DL.
Storage stability of buns with DL was better. The protein,
dietary fiber, iron and carotenoids in buns prepared from
WF-WWF were higher. The results indicate the utilization
of leaves in dehydrated form in the preparation of nutritionally
improved buns.