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  • WJPPS OCTOBER ISSUE PUBLISHED
  • OCTOBER 2017 Issue has been successfully launched on 1 October 2017

  • ICV
  • WJPPS Rank with Index Copernicus Value 52.51 due to high reputation at International Level

  • WJPPS Impact Factor
  • Its our Pleasure to Inform you that WJPPS Impact Factor has been increased from 6.041 to 6.647 due to high quality Publication at International Level

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    • WJPPS  Invited to submit your valuable manuscripts for Coming Issue.
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  • WJPPS introducing updated version of OSTS (online submission and tracking system), which have dedicated control panel for both author and reviewer. Using this control panel author can submit manuscript
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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.


[Full Text Article]

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