Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/558164
Title: Development of Process Technology for Value Added Products from Brahmi Leaves
Researcher: Gouthami N.S.
Guide(s): Jain S.K.
Keywords: Agricultural Sciences
Food Science and Technology
Life Sciences
University: Maharana Pratap University of Agriculture and Technology
Completed Date: 2024
Abstract: newline Brahmi is one of the oldest herbs used in Ayurvedic medicine. It is used in number of formulations and gained acceptance as functional food ingredient. The average length, width, thickness, area and bulk density of brahmi leaves were 1.60 ± 0.76, 0.97 ± 0.32, 0.48 ± 0.11 cm, 2.68 ± 0.58 cm² and 82.92 ± 12.84 kg/m3, respectively. The average moisture content (w.b.), protein, fibre, fat, total ash and carbohydrates contents of brahmi leaves were 88.51 ± 1.53, 2.43 ± 0.06, 2.35 ± 0.42, 0.66 ± 0.08, 1.83 ± 0.11 and 4.23 ± 2.21 per cent, respectively. The average total phenol content, total flavonoid content, water activity, pH, colour values viz. L*, a* and b* values and ascorbic acid content were 23.45 ± 1.78 mg GAE/100 g, 30.46 ± 1.72 mg RE/100 g, 0.88 ± 0.02, 6.38 ± 0.55. 32.34 ± 2.44, -25.15 ± 3.37, 28.06 ± 4.72 and 64.06 ± 2.21 mg/100 g, respectively.
Pagination: 204
URI: http://hdl.handle.net/10603/558164
Appears in Departments:Processing and Food Engineering

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01_title page.pdfAttached File6.86 MBAdobe PDFView/Open
02_prelim pages.pdf6.85 MBAdobe PDFView/Open
03_content.pdf6.85 MBAdobe PDFView/Open
04_abstract.pdf6.86 MBAdobe PDFView/Open
05_chapter-1.pdf6.86 MBAdobe PDFView/Open
06_chapter-2.pdf6.86 MBAdobe PDFView/Open
07_chapter-3.pdf6.85 MBAdobe PDFView/Open
08_chapter-4.pdf6.8 MBAdobe PDFView/Open
09_chapter-5.pdf6.86 MBAdobe PDFView/Open
10_annexures.pdf6.75 MBAdobe PDFView/Open
80_recommendation.pdf6.86 MBAdobe PDFView/Open
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