Asian Journal of Dairy and Food Research, volume 29 issue 3/4 (sep/dec 2010) : 204 - 209

STUDIES ON ANTIOXIDANTS CONTENT OF COOKED AND ENRICHED FOODS OF NORTH KARNATAKA

Sridevi*, Nirmala B.Yenagi, Basavaraj, R.R. Hanchinal, P.W. Basarkar

Affiliations

¹Department of Food Science and Nutrition College of Rural Home Science, Dharwad - 580005, India

Submitted|
First Online |
doi

Cite article:- Sridevi*, B.Yenagi Nirmala, Basavaraj, Hanchinal R.R., Basarkar P.W. (2024). STUDIES ON ANTIOXIDANTS CONTENT OF COOKED AND ENRICHED FOODS OF NORTH KARNATAKA. Asian Journal of Dairy and Food Research. 29(3): 204 - 209. doi: .

ABSTRACT

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

KEYWORDS

REFERENCES

AOAC. (1995). Official Methods of Analysis, Association of Official Analytical chemists. 14th edn, Washington, D.C.
Anilkumar, K.R. et al. (2007). J. Food Sci. Tech., 44(4): 357-359.
Chowdhury, S. and Punia, D. (1997). Nahrung, 41(2): 105-107.
Jackson, M.L. (1973). Soil Chemical Analysis, Prentice Hall India Pvt. Ltd., New Delhi.
Srilakshmi, B. (2005). Food Science, New Age International (P) Ltd., Daryaganj, New Delhi.
Swaran, P and Rebello, L. M. (2006). Some Common Indian Recipes and Their Nutritive Value, National Institute of
Nutrition, Hyderbad.
Polasa, K. (1998). Nutr Res. Rev., 32(2): 9-16.
Wheeler, E.L. and Ferral, R.E., 1971. Cereal Chem., 48: 312-320.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

STUDIES ON ANTIOXIDANTS CONTENT OF COOKED AND ENRICHED FOODS OF NORTH KARNATAKA

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board