Development and Physico-chemical Analysis of Ocimum sanctum extract based Food products

Abstract

Positive health benefits of Ocimum sanctum aka Tulsi are well known and it has been widely consumed in India from ancient times as prasadam or as a medicinal herb to improve immunity and to cure respiratory tract infections and fever. The present research work was done to evaluate the organoleptic qualities and nutrition composition of maize,oat and Tulsi leaves based food products. Three types of flour blends were prepared from maize and oats in ratio of 42.5:7.5, 37.5:12.5 and 32.5:17.5. Then one of the best standard was selected from these three after sensory evaluation and further Tulsi was incorporated in it. Then sensory evaluation was done and nutrition composition was calculated of best acceptable Tulsi incorporated product from each product category i.e. traditional bhakhari, baked biscuit and extruded vermicelli. Results showed that overall acceptability was highest for type I bhakari in which maize and oats flour were mixed in the ratio of 42.5:7.5.Type V bhakhari was found best acceptable after incorporation with Tulsi leaves at 37.5:12.5:10 level. Type 2 biscuits were found best acceptable (maize & oats in the ratio of 37.5:12.5. After incorporation of Tulsi leaves, all types of Tulsi incorporated samples were liked similarly. Type II vermicelli were liked the most with maize and oats in the ratio of37.5:12.5 while after incorporation of Tulsi leaves in this sample, all levels of Tulsi incorporation were liked similar. Nutritive value of all the three types of products was seen, it was found that bhakhari contained crude protein, fibre and mineral content in highest amount while highest amount of fat and zinc were noted in biscuits although calcium, zinc and iron content of the developed three products was not statistically significantly different.