17
FOOD PRODUCT DEVELOPMENT PRESENTED BY- MANALI SHERKANE AARTI SHINDE Under the Guidance of Mrs. Anuradha Shekhar
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FOOD PRODUCT DEVELOPMENT
PRESENTED BY-
MANALI SHERKANE
AARTI SHINDEUnder the Guidance of Mrs Anuradha Shekhar
THOUGHT PROCESS
DEVELOPMENT OF VALUE ADDED
INSTANT PURAN MIX
INGREDIENTS
bull Split bengal gram dal
bull Organic jaggery
bull Tulsi leaves
bull Nutmeg powder
bull Cardamom powder
bull
bull Tulsi is a medicinal herb recommended for the treatment for relieving chemical physical and metabolic stress(CohenMM 2014)
bull Dehydration of Tulsi leaves causes about 29 of phytonutrient losses but it still adds on to the medicinal value of food (Lalitha 2012)
bull Organic jaggery is more nutritious in terms of minerals and salts (Singh 2013)
SALIENT FEATURES
High nutritional value
Antioxidant properties
Organic jaggery and tulsi lowers the GI
index of the recipe
User friendly
Has original taste of home made puran
poli
STANDARDIZATION
bull Preference test was conducted on semi-trained panel for
standardization of the product
bull A1 was finalized as it had highest acceptability scores
(91)
bull 341 ratio of split bengal gram dal organic jaggery and
Tulsi leaves hence was the composition of the mix
Split Bengal
gram dal
Organic jaggery Tulsi leaves
A1 30gm 40gm 10gm
A2 30gm 20gm 10gm
A3 30gm 30gm 30gm
Packaging Material and Nutrition label
bull Instant puran mix was packaged and
sealed in a polypropylene bag of 200
gauge
PREPARATION OF INSTANT MIX
Weigh all the
ingredients
Steam the
bengalgram dal
Mix organic jaggery and crushed tulsileaves into the cooked
dal
Make the mixture into
puran by using puran
machine
Dehydrate the mixture for 3 to 4 hours
Add nutmeg sugar and cardamom
and Grind the mixture to
make it into a fine powder
SHELF LIFE STUDY OF PRODUCT
bull To check the shelf life sensory evaluation
test was conducted weekly
bull Composite scoring test was conducted on
semi-trained panel each week for 31
days
RESULTS OF SENSORY TESTS
0
10
20
30
40
50
60
70
80
90
100
1st day 7th day 14th day 21st day 31st day
Overall acceptiblity
Colour
Absence of defects
Masticability
Flavour
taste
ESTIMATION OF IRON AND PHOSPHORUS
bull 5gm of instant mix was subjected to ashing in a muffle furnace
bull Ash solution was prepared and tests were performed to estimate the iron and phosphorus content by using aoacprocedures
bull 100 gm instant mix contained 95mg of iron and 14775mg of phosphorus
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
THOUGHT PROCESS
DEVELOPMENT OF VALUE ADDED
INSTANT PURAN MIX
INGREDIENTS
bull Split bengal gram dal
bull Organic jaggery
bull Tulsi leaves
bull Nutmeg powder
bull Cardamom powder
bull
bull Tulsi is a medicinal herb recommended for the treatment for relieving chemical physical and metabolic stress(CohenMM 2014)
bull Dehydration of Tulsi leaves causes about 29 of phytonutrient losses but it still adds on to the medicinal value of food (Lalitha 2012)
bull Organic jaggery is more nutritious in terms of minerals and salts (Singh 2013)
SALIENT FEATURES
High nutritional value
Antioxidant properties
Organic jaggery and tulsi lowers the GI
index of the recipe
User friendly
Has original taste of home made puran
poli
STANDARDIZATION
bull Preference test was conducted on semi-trained panel for
standardization of the product
bull A1 was finalized as it had highest acceptability scores
(91)
bull 341 ratio of split bengal gram dal organic jaggery and
Tulsi leaves hence was the composition of the mix
Split Bengal
gram dal
Organic jaggery Tulsi leaves
A1 30gm 40gm 10gm
A2 30gm 20gm 10gm
A3 30gm 30gm 30gm
Packaging Material and Nutrition label
bull Instant puran mix was packaged and
sealed in a polypropylene bag of 200
gauge
PREPARATION OF INSTANT MIX
Weigh all the
ingredients
Steam the
bengalgram dal
Mix organic jaggery and crushed tulsileaves into the cooked
dal
Make the mixture into
puran by using puran
machine
Dehydrate the mixture for 3 to 4 hours
Add nutmeg sugar and cardamom
and Grind the mixture to
make it into a fine powder
SHELF LIFE STUDY OF PRODUCT
bull To check the shelf life sensory evaluation
test was conducted weekly
bull Composite scoring test was conducted on
semi-trained panel each week for 31
days
RESULTS OF SENSORY TESTS
0
10
20
30
40
50
60
70
80
90
100
1st day 7th day 14th day 21st day 31st day
Overall acceptiblity
Colour
Absence of defects
Masticability
Flavour
taste
ESTIMATION OF IRON AND PHOSPHORUS
bull 5gm of instant mix was subjected to ashing in a muffle furnace
bull Ash solution was prepared and tests were performed to estimate the iron and phosphorus content by using aoacprocedures
bull 100 gm instant mix contained 95mg of iron and 14775mg of phosphorus
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
DEVELOPMENT OF VALUE ADDED
INSTANT PURAN MIX
INGREDIENTS
bull Split bengal gram dal
bull Organic jaggery
bull Tulsi leaves
bull Nutmeg powder
bull Cardamom powder
bull
bull Tulsi is a medicinal herb recommended for the treatment for relieving chemical physical and metabolic stress(CohenMM 2014)
bull Dehydration of Tulsi leaves causes about 29 of phytonutrient losses but it still adds on to the medicinal value of food (Lalitha 2012)
bull Organic jaggery is more nutritious in terms of minerals and salts (Singh 2013)
SALIENT FEATURES
High nutritional value
Antioxidant properties
Organic jaggery and tulsi lowers the GI
index of the recipe
User friendly
Has original taste of home made puran
poli
STANDARDIZATION
bull Preference test was conducted on semi-trained panel for
standardization of the product
bull A1 was finalized as it had highest acceptability scores
(91)
bull 341 ratio of split bengal gram dal organic jaggery and
Tulsi leaves hence was the composition of the mix
Split Bengal
gram dal
Organic jaggery Tulsi leaves
A1 30gm 40gm 10gm
A2 30gm 20gm 10gm
A3 30gm 30gm 30gm
Packaging Material and Nutrition label
bull Instant puran mix was packaged and
sealed in a polypropylene bag of 200
gauge
PREPARATION OF INSTANT MIX
Weigh all the
ingredients
Steam the
bengalgram dal
Mix organic jaggery and crushed tulsileaves into the cooked
dal
Make the mixture into
puran by using puran
machine
Dehydrate the mixture for 3 to 4 hours
Add nutmeg sugar and cardamom
and Grind the mixture to
make it into a fine powder
SHELF LIFE STUDY OF PRODUCT
bull To check the shelf life sensory evaluation
test was conducted weekly
bull Composite scoring test was conducted on
semi-trained panel each week for 31
days
RESULTS OF SENSORY TESTS
0
10
20
30
40
50
60
70
80
90
100
1st day 7th day 14th day 21st day 31st day
Overall acceptiblity
Colour
Absence of defects
Masticability
Flavour
taste
ESTIMATION OF IRON AND PHOSPHORUS
bull 5gm of instant mix was subjected to ashing in a muffle furnace
bull Ash solution was prepared and tests were performed to estimate the iron and phosphorus content by using aoacprocedures
bull 100 gm instant mix contained 95mg of iron and 14775mg of phosphorus
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
bull Tulsi is a medicinal herb recommended for the treatment for relieving chemical physical and metabolic stress(CohenMM 2014)
bull Dehydration of Tulsi leaves causes about 29 of phytonutrient losses but it still adds on to the medicinal value of food (Lalitha 2012)
bull Organic jaggery is more nutritious in terms of minerals and salts (Singh 2013)
SALIENT FEATURES
High nutritional value
Antioxidant properties
Organic jaggery and tulsi lowers the GI
index of the recipe
User friendly
Has original taste of home made puran
poli
STANDARDIZATION
bull Preference test was conducted on semi-trained panel for
standardization of the product
bull A1 was finalized as it had highest acceptability scores
(91)
bull 341 ratio of split bengal gram dal organic jaggery and
Tulsi leaves hence was the composition of the mix
Split Bengal
gram dal
Organic jaggery Tulsi leaves
A1 30gm 40gm 10gm
A2 30gm 20gm 10gm
A3 30gm 30gm 30gm
Packaging Material and Nutrition label
bull Instant puran mix was packaged and
sealed in a polypropylene bag of 200
gauge
PREPARATION OF INSTANT MIX
Weigh all the
ingredients
Steam the
bengalgram dal
Mix organic jaggery and crushed tulsileaves into the cooked
dal
Make the mixture into
puran by using puran
machine
Dehydrate the mixture for 3 to 4 hours
Add nutmeg sugar and cardamom
and Grind the mixture to
make it into a fine powder
SHELF LIFE STUDY OF PRODUCT
bull To check the shelf life sensory evaluation
test was conducted weekly
bull Composite scoring test was conducted on
semi-trained panel each week for 31
days
RESULTS OF SENSORY TESTS
0
10
20
30
40
50
60
70
80
90
100
1st day 7th day 14th day 21st day 31st day
Overall acceptiblity
Colour
Absence of defects
Masticability
Flavour
taste
ESTIMATION OF IRON AND PHOSPHORUS
bull 5gm of instant mix was subjected to ashing in a muffle furnace
bull Ash solution was prepared and tests were performed to estimate the iron and phosphorus content by using aoacprocedures
bull 100 gm instant mix contained 95mg of iron and 14775mg of phosphorus
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
SALIENT FEATURES
High nutritional value
Antioxidant properties
Organic jaggery and tulsi lowers the GI
index of the recipe
User friendly
Has original taste of home made puran
poli
STANDARDIZATION
bull Preference test was conducted on semi-trained panel for
standardization of the product
bull A1 was finalized as it had highest acceptability scores
(91)
bull 341 ratio of split bengal gram dal organic jaggery and
Tulsi leaves hence was the composition of the mix
Split Bengal
gram dal
Organic jaggery Tulsi leaves
A1 30gm 40gm 10gm
A2 30gm 20gm 10gm
A3 30gm 30gm 30gm
Packaging Material and Nutrition label
bull Instant puran mix was packaged and
sealed in a polypropylene bag of 200
gauge
PREPARATION OF INSTANT MIX
Weigh all the
ingredients
Steam the
bengalgram dal
Mix organic jaggery and crushed tulsileaves into the cooked
dal
Make the mixture into
puran by using puran
machine
Dehydrate the mixture for 3 to 4 hours
Add nutmeg sugar and cardamom
and Grind the mixture to
make it into a fine powder
SHELF LIFE STUDY OF PRODUCT
bull To check the shelf life sensory evaluation
test was conducted weekly
bull Composite scoring test was conducted on
semi-trained panel each week for 31
days
RESULTS OF SENSORY TESTS
0
10
20
30
40
50
60
70
80
90
100
1st day 7th day 14th day 21st day 31st day
Overall acceptiblity
Colour
Absence of defects
Masticability
Flavour
taste
ESTIMATION OF IRON AND PHOSPHORUS
bull 5gm of instant mix was subjected to ashing in a muffle furnace
bull Ash solution was prepared and tests were performed to estimate the iron and phosphorus content by using aoacprocedures
bull 100 gm instant mix contained 95mg of iron and 14775mg of phosphorus
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
STANDARDIZATION
bull Preference test was conducted on semi-trained panel for
standardization of the product
bull A1 was finalized as it had highest acceptability scores
(91)
bull 341 ratio of split bengal gram dal organic jaggery and
Tulsi leaves hence was the composition of the mix
Split Bengal
gram dal
Organic jaggery Tulsi leaves
A1 30gm 40gm 10gm
A2 30gm 20gm 10gm
A3 30gm 30gm 30gm
Packaging Material and Nutrition label
bull Instant puran mix was packaged and
sealed in a polypropylene bag of 200
gauge
PREPARATION OF INSTANT MIX
Weigh all the
ingredients
Steam the
bengalgram dal
Mix organic jaggery and crushed tulsileaves into the cooked
dal
Make the mixture into
puran by using puran
machine
Dehydrate the mixture for 3 to 4 hours
Add nutmeg sugar and cardamom
and Grind the mixture to
make it into a fine powder
SHELF LIFE STUDY OF PRODUCT
bull To check the shelf life sensory evaluation
test was conducted weekly
bull Composite scoring test was conducted on
semi-trained panel each week for 31
days
RESULTS OF SENSORY TESTS
0
10
20
30
40
50
60
70
80
90
100
1st day 7th day 14th day 21st day 31st day
Overall acceptiblity
Colour
Absence of defects
Masticability
Flavour
taste
ESTIMATION OF IRON AND PHOSPHORUS
bull 5gm of instant mix was subjected to ashing in a muffle furnace
bull Ash solution was prepared and tests were performed to estimate the iron and phosphorus content by using aoacprocedures
bull 100 gm instant mix contained 95mg of iron and 14775mg of phosphorus
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
Packaging Material and Nutrition label
bull Instant puran mix was packaged and
sealed in a polypropylene bag of 200
gauge
PREPARATION OF INSTANT MIX
Weigh all the
ingredients
Steam the
bengalgram dal
Mix organic jaggery and crushed tulsileaves into the cooked
dal
Make the mixture into
puran by using puran
machine
Dehydrate the mixture for 3 to 4 hours
Add nutmeg sugar and cardamom
and Grind the mixture to
make it into a fine powder
SHELF LIFE STUDY OF PRODUCT
bull To check the shelf life sensory evaluation
test was conducted weekly
bull Composite scoring test was conducted on
semi-trained panel each week for 31
days
RESULTS OF SENSORY TESTS
0
10
20
30
40
50
60
70
80
90
100
1st day 7th day 14th day 21st day 31st day
Overall acceptiblity
Colour
Absence of defects
Masticability
Flavour
taste
ESTIMATION OF IRON AND PHOSPHORUS
bull 5gm of instant mix was subjected to ashing in a muffle furnace
bull Ash solution was prepared and tests were performed to estimate the iron and phosphorus content by using aoacprocedures
bull 100 gm instant mix contained 95mg of iron and 14775mg of phosphorus
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
PREPARATION OF INSTANT MIX
Weigh all the
ingredients
Steam the
bengalgram dal
Mix organic jaggery and crushed tulsileaves into the cooked
dal
Make the mixture into
puran by using puran
machine
Dehydrate the mixture for 3 to 4 hours
Add nutmeg sugar and cardamom
and Grind the mixture to
make it into a fine powder
SHELF LIFE STUDY OF PRODUCT
bull To check the shelf life sensory evaluation
test was conducted weekly
bull Composite scoring test was conducted on
semi-trained panel each week for 31
days
RESULTS OF SENSORY TESTS
0
10
20
30
40
50
60
70
80
90
100
1st day 7th day 14th day 21st day 31st day
Overall acceptiblity
Colour
Absence of defects
Masticability
Flavour
taste
ESTIMATION OF IRON AND PHOSPHORUS
bull 5gm of instant mix was subjected to ashing in a muffle furnace
bull Ash solution was prepared and tests were performed to estimate the iron and phosphorus content by using aoacprocedures
bull 100 gm instant mix contained 95mg of iron and 14775mg of phosphorus
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
SHELF LIFE STUDY OF PRODUCT
bull To check the shelf life sensory evaluation
test was conducted weekly
bull Composite scoring test was conducted on
semi-trained panel each week for 31
days
RESULTS OF SENSORY TESTS
0
10
20
30
40
50
60
70
80
90
100
1st day 7th day 14th day 21st day 31st day
Overall acceptiblity
Colour
Absence of defects
Masticability
Flavour
taste
ESTIMATION OF IRON AND PHOSPHORUS
bull 5gm of instant mix was subjected to ashing in a muffle furnace
bull Ash solution was prepared and tests were performed to estimate the iron and phosphorus content by using aoacprocedures
bull 100 gm instant mix contained 95mg of iron and 14775mg of phosphorus
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
RESULTS OF SENSORY TESTS
0
10
20
30
40
50
60
70
80
90
100
1st day 7th day 14th day 21st day 31st day
Overall acceptiblity
Colour
Absence of defects
Masticability
Flavour
taste
ESTIMATION OF IRON AND PHOSPHORUS
bull 5gm of instant mix was subjected to ashing in a muffle furnace
bull Ash solution was prepared and tests were performed to estimate the iron and phosphorus content by using aoacprocedures
bull 100 gm instant mix contained 95mg of iron and 14775mg of phosphorus
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
ESTIMATION OF IRON AND PHOSPHORUS
bull 5gm of instant mix was subjected to ashing in a muffle furnace
bull Ash solution was prepared and tests were performed to estimate the iron and phosphorus content by using aoacprocedures
bull 100 gm instant mix contained 95mg of iron and 14775mg of phosphorus
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
Budgeting
bull The cost price of each 50gm packet was 12 rupees and the selling price was 20 rupees The profit margin for each 50 gm Packet hence was 8 rupees
bull The turnover of 100 packets of 50 gm Would be therefore 800 rupees and for 1000 packets would be 8000 Indian rupees
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
CONCLUSION
bull Addition of tulsi did not interfere with the
normal taste of puran poli
bull The mix was organoleptically and
nutritionally good
bull Our product had the shelf life of 1 month
without the need for any preservatives
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
LIMITATIONS
bull We have used dehydrated tulsi
bull Using other herbs or adding 2 or more herbs
could also be experimented
bull A product with still longer shelf life could be
developed
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
BIBLOGRAPHYbull Tulsi - Ocimum sanctum A herb for all reasons
Cohen MM1 J Ayurveda Integr Med 2014 Oct-Dec5(4)251-9 doi 1041030975-9476146554
bull Ocimum sanctum L (Holy Basil or Tulsi) and its phytochemicals in the prevention and treatment of cancer
Baliga MS1 Jimmy R Thilakchand KR Sunitha V Bhat NR Saldanha E Rao S Rao P Arora R Palatty PL NutrCancer 201365 Suppl 126-35 doi 101080016355812013785010
bull Modulatory effect of distillate of Ocimum sanctum leaf extract (Tulsi) on human lymphocytes against genotoxicants
Dutta D1 Devi SS Krishnamurthi K Kumar K Vyas P Muthal PL Naoghare P Chakrabarti T Biomed Environ Sci 2007 Jun20(3)226-34
bull Study on beta-galactosidase enzymatic activity of herbal yogurt
Chowdhury BR1 Chakraborty R Raychaudhuri U Int J Food Sci Nutr 2008 Mar59(2)116-22
bull Review on Recent Advances in Value Addition of Jaggery based Products
A Nath D Dutta - Journal of Food Processing amp Technology 2015 - omicsonlineorg
bull Come sunshine or rain organic foods always on tract A futurist perspective
A Chopra NC Rao N Guptahellip - International Journal of hellip 2013 - searchebscohostcom
bull Nutritional quality and acceptability of organic and conventional foods
C Venkatasubramanian - Indian Journal of Science and Technology 2011 - indjstorg
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
BIBLOGRAPHY
bull Improved Shelf Life of Protein-Rich Tofu Using Ocimum sanctum (tulsi) extracts to Benefit Indian Rural Population K Anbarasu and G Vijayalakshmi Article first published online 6 SEP 2007 DOI 101111j1750-3841200700487x
bull Manufacturing Jaggery a Product of Sugarcane As Health Food Jaswant Singh Solomon S and Dilip Kumar Indian Institute of Sugarcane Research Lucknow India Agrotechnol 2013 S11 httpdxdoiorg1041722168-9881S11-007
bull Studies on effect of drying method on quality attributes of instant pooran mix Grade etal Ind J Nutr Dietet 2012 49 206
bull Acceptability of edible folliages (curry leaves manathakkali leaves and tulsi leaves) in selected recipes L Ramaswamy MG Kanmani Journal of herbal medicine and toxicology 2012- hmtjournalscom
