Abstract

NUTRITIONAL COMPOSITION AND ORGANOLEPTIC ACCEPTABILITY OF MATHRI

Reema Verma*, Ranu Prasad and Alka Gupta

ABSTRACT

Functional foods implies to all foods since all foods impart aroma, taste and provide nutritive value. Functional foods include foods that contain specific minerals, vitamins, fatty aid and dietary fibre, foods with additional biologically active substances such as phytochemicals or other antioxidants and probiotics etc. It was observed that treatment T2 has highest colour and appearance, body and texture, taste and flavour and overall acceptability with respect to mathri. It is concluded that T4 has highest moisture, fibre, carbohydrate and energy content while T1 showed highest protein, fat and ash content among various treatments. Here expect proximate value fibre impart functional properties to the food which has therapeutic value. This study suggests that value addition of medicinal herbs will be help to combat deficiency diseases as well as the combination of barley, garlic and black cumin seeds will provide a wide variety of nutrients and maintaining healthy die.

Keywords: Functional foods, Antioxidants, Probiotics, Health, Nutrients, Treatment.