Article Id: ARCC1486 | Page : 204 - 209
Citation :- STUDIES ON ANTIOXIDANTS CONTENT OF COOKED AND ENRICHED FOODS OF NORTH KARNATAKA.Asian Journal Of Dairy and Food Research.2010.(29):204 - 209
Sridevi*, Nirmala B.Yenagi, Basavaraj, R.R. Hanchinal and P.W. Basarkar
Address : Department of Food Science and Nutrition College of Rural Home Science, Dharwad - 580005, India


Whole grain cereals are being recognized for nutritional and unique processing qualities. The
present investigation was undertaken to study antioxidant contents (polyphenol, phytic acid and
trace minerals) of selected whole grain cereals, cooked and enriched foods. The results revealed
that, cooking of regional staple foods significantly reduced the polyphenol content as compared to
whole grains and ranged between 54.30 to 324.33 mg/100 g. Enrichment of traditional staple foods
with natural food ingredients have enhanced the antioxidant contents and the values ranged from
54.30 to 324.33 mg/100 g (polyphenol), 1.49 to 3.90 g/100g (phytic acid), the zinc, copper and
manganese contents ranged from 0.26 to 0.74 mg/100 g, 0.26 to 0.65 mg/100 g and 0.44 to 1.08mg/
100 g, respectively. Per cent acceptability of staple foods ranged between 48.40 to 78.40 per cent.
Thus, Enrichment food not only enhances the antioxidant contents but also improves the aesthetic
quality of food and also provides psychological satisfaction and nutritional benefits


Antioxidants Enriched foods Trace minerals.


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