Evaluation of sensory properties and mineral composition of Kalmegh based Mathri developed by different cooking methods
Kshamata Dwivedi
, Dr. Rajlakshmi Tripathi
Andrographolide, kalmegh, mathri, baking and frying, sensory evaluation, minerals
Kalmegh (Andrographis paniculate) is rich in nutrients and has great anti-diabetic properties used in India since ancient times. Various medicinal herbs have been used in Indian kitchens to make a variety of traditional snack foods. One of them is mathri, the Indian traditional snack, which is commonly made by using refined wheat flour. In this study, traditional mathri has been modified by using the kalmegh to enhance their nutritional values. The present study was undertaken with the following objectives: (1) Formulation of mathri by incorporation of different levels of kalmegh (1%, 2%, and 3%) through baking and frying methods (2) to optimize the kalmegh-based mathri by sensory evaluation using 9-point Hedonic scale method, (3) evaluation of the mineral composition. The observations found that different levels of kalmegh used in mathri showed significant effects on the sensory attributes. Samples of 1% kalmegh-based baked and fried mathri were highly acceptable and were optimized. Sample MKB2 has the highest sodium content (112.71 ppm) while MKF2 has the highest in calcium (96.84 ppm). Iron content found in MKB2 and MKF2 were 2.04 ppm and 0.92 ppm, respectively. From the above results, it can be concluded that Kalmegh-based snacks would be one of the good options for diabetics, which they can include in their daily life.
"Evaluation of sensory properties and mineral composition of Kalmegh based Mathri developed by different cooking methods", TIJER - TIJER - INTERNATIONAL RESEARCH JOURNAL (www.TIJER.org), ISSN:2349-9249, Vol.12, Issue 4, page no.a219-a225, April-2025, Available :https://tijer.org/TIJER/papers/TIJER2504036.pdf
Volume 12
Issue 4,
April-2025
Pages : a219-a225
Paper Reg. ID: TIJER_157358
Published Paper Id: TIJER2504036
Downloads: 000284
Research Area: Health Science All
Country: Gorakhpur, Uttar Pradesh, India
ISSN: 2349-9249 | IMPACT FACTOR: 8.57 Calculated By Google Scholar | ESTD YEAR: 2014
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.57 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publisher: TIJER (IJ Publication) Janvi Wave
