Nutritional evaluation and product development by using green papaya, flaxseed and maize flour to promote the traditional food

Autor:	Reema Verma, Kaushal Kumar, Vinita Singh
Rok vydání:	2015
Předmět:	chemistry.chemical_classification Vitamin Lutein biology Retinol food and beverages Carbohydrate biology.organism_classification eye diseases Zeaxanthin Papain chemistry.chemical_compound chemistry Xanthophyll Botany Food science Carica
Zdroj:	FOOD SCIENCE RESEARCH JOURNAL. 6:8-13
ISSN:	2230-9403 0976-1276
DOI:	10.15740/has/fsrj/6.1/8-13
Popis:	Papaya ( Carica papaya ) is an excellent source of vitamin A and vitamin C. Papaya and maize flour contain lutein and zeaxanthin, known as xanthophylls. A good intake of both lutein and zeaxanthin is believed to significantly reduce our risk of developing age-related macular degeneration (ARMD), the most common cause of blindness in America. Flaxseed contain omega 3-fatty acid which is important for life. Biochemical analysis of prepared products revealed that III (50:35:15) incorporated Laddoos , I (50:45:5) incorporated cutlet contain high amount of protein carbohydrate and fat, moderate amount of calcium and good amount of vitamin A. Incorporated products ( Laddoos and cutlet) had better quality with respect to nutrition.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3d61d435371ef94f1bdd97eeca1bfa16 https://doi.org/10.15740/has/fsrj/6.1/8-13 Zobrazit plný text záznamu