| Autor: |
NEEHARIKA, B., VIJAYALAXMI, K. G. |
| Předmět: |
|
| Zdroj: |
Mysore Journal of Agricultural Sciences; Jan-Mar2024, Vol. 58 Issue 1, p199-210, 12p |
| Abstrakt: |
The seeds of clove basil (Ocimum gratissimum) and sweet basil (O. basilicum) are highly underutilized despite of their splendid nutritional composition and presence of bioactive constituents associated with several health benefits. The present investigation was carried out to enhance the organoleptic properties of seeds in an economical way through minimal processing treatments such as soaking, roasting and fermentation. The standardized minimal processing treatments for clove basil seeds included 4 h soaking, 3 min roasting at 105oC and 18 h fermentation with distilled water, curd, honey while for sweet basil seeds included 2 h soaking, 5 min roasting at 115oC and 30 h fermentation as same as clove basil. The processed basil seed powders prepared under these standardised conditions exhibited better sensorial acceptance than the unprocessed ones and can be efficiently utilised for development of novel nourishing convenience foods or enrichment of regularly consumed food products. Further, processing of basil seeds may enhance their utilisation in a similar way as that of basil leaves and in turn benefit the rural farming communities in generating additional income. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
