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A functional food formulation was developed incorporating freeze dried herbs such as mint, betel, curry and coriander leaves, which are known to have health benefits due to presence of nutraceuticals. The effect of these leaves at 1, 2 and 3% levels on dry weight basis replacing bengalgram flour on colour, texture and sensory properties of fried snacks formulation (sev) were studied by comparing with those of control. Moisture in all the products prepared ranged between 2.4 to 3.8%, breaking strength ranged between 1.5 to 2.6 N and fat content was between 27 to 29%. Sensory evaluation revealed that sev with 2% addition of all these 4 herbs were highly acceptable and at 3% levels bitterness was perceived. The total polyphenols and antioxidant activity in betel leaves was the highest followed by curry and mint leaves. The reducing power ability and percent inhibition of DPPH were higher in sev with betel, followed by mint and curry leaves showing potent antioxidant capacity of polyphenols present in betel leaves. Storage studies carried out for a period of three months showed that sev prepared with betel leaves had higher oxidative stability followed by mint, and curry leaves. Coriander was the least stable due to lowest content of polyphenols. The results showed that sev prepared with betel, curry and mint leaves were found to be sensorily acceptable and contain natural nutraceuticals like polyphenols (antioxidants) thus improving the nutritive value.