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Acceptability of curry leaf (Murraya koenigii) incorporated products and attitude toward consumption

Shanthala, M., Prakash, J.
Journal of food processing and preservation 2005 v.29 no.1 pp. 33-44
nutrient content, rice, vitamin content, potatoes, food additives, texture, food quality, flavorings, Curcuma longa, curry, breads, food acceptability, leaves, appearance (quality), prepared foods, dried herbs, off odors, taste, color, dietary minerals
This study explores the possibility of incorporating dried curry leaf powder (CLP) at 5 or 10% level to common dishes to increase the intake of greens as a source of micronutrients. Initially, a group of 83 women was surveyed for frequency of consumption of green leafy vegetables. The dried CLP was analyzed for protein (12.5%), fat (5.4%), total ash (9.7%), insoluble fiber (55.6%), soluble fiber (4.4%), iron (12.0 mg/100 g), phosphorus (373 mg/100 g) and calcium (2.04%) contents. Dried CLP was incorporated into chapati (unleavened Indian bread), seasoned potatoes and cooked rice as a part of spice mixture and acceptability of the products evaluated by 53 panel members who responded to the initial survey. The addition of CLP affected the color and appearance of the products. At the lower level (5%) of incorporation, the texture, odor and taste of chapati were not affected. The spice mixture with CLP was highly accepted by the panel members. The majority of respondents consumed green leafy vegetables only once, twice or three times a week, and 50% perceived the level of consumption to be inadequate. The respondents expressed willingness to use CLP-incorporated products in their diet for health reasons.