Author(s): A Sumana and M Aruna

Abstract:
One of the best selling items in today’s foodrnworld for immediate gratification of hunger and taste is pizza. Pizza typicallyrncontains high levels of calories, sodium and fat. Excessive consumption ofrncalorie- dense, sodium and fat-laden foods is associated with higher risks forrnsome chronic diseases. The incidence of obesity related health issues inrnadolescents and early adults is of great concern. Altering the amounts ofrningredients used can significantly improve the nutrient composition of thesernfoods. Vitamins, minerals, dietary fiber, and phytochemicals present in plants contributernto the functionality of foods enriched with them. Sesbania grandiflorarnL.Poir commonly reffered to as Agathi or Agasthya is medicinally valued. Thernpurpose of this study was to formulate pizza base enriched with shade driedrnagathi leaves and subject it to acceptability in comparision to plain pizzarnbase. In the present study the addition of agathi leaves at differnt levels ofrn10, 15 and 20gm/100gm of refined wheat flour have been investigated. Resultsrnshow that addition of agathi leaves bettered the crumb moisture content withrnonly a little increase in crumb firmness. A substantial improvement in sensoryrncharacteristics was observed upon addition of agathi leaves. Acceptable sensoryrnscores, which were comparable to refined wheat flour based pizza were observedrnat 10gm level of addition of shade dried agathi leaves for 100gm of refined wheatrnflour.