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International Journal of Home Science
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International Journal of Home Science

2021, VOL. 7 ISSUE 3, PART C

Utilization of dehydrated herbs in the formulation of value added food products

Author(s): Purnima Mishra, Alka Gupta, Tripti Verma and Pill Ayin
In Ayurveda, immunity is known as Ojas, or supreme resilience of the body against diseases. Current scenario depicts that world has been clenched by COVID-19 pandemic, so there has been a lot of interest in ways to boosting our immune system, Since ancient times, medicinal plants, herbs and spices were well known for their medicinal properties, therefore, the medicinal plants and herbs playing a critical role to boosting our immunity during the COVID-19 pandemic. The present investigation was undertaken with an objective to prepare Papaya ladoo, Papaya mix jam and Herbalprash is based on traditional polyherbal formulation, which can widely used as preserved food, immunomodulator and memory enhancer, ayurvedic antiaging, dietary supplement and immunity booster food products fortified with various herbs, seeds, herbal extracts that are rich in antioxidants and minerals. Papaya ladoo incorporated antioxidant and mineral T2 (Raw Papaya, Lemongrass powder + Basil + Sesame powder + Cinnamon powder in the ratio of 90: 2.5: 2.5 4: 1) had highest score followed by T1 (90: 2: 2: 3: 1) and T3 (90: 3: 3: 3:1.5), papaya mix jam T2 (raw papya, amla, lemongrass powder, basil and sesame seed powder (55: 35: 2.5: 2.5: 5) and in Herbalprash also had highest score T2 ( Raw Papya powder, Amla, Lemongrass powder, Basil and Sesame seed powder in the ratio of (5: 85: 3: 2.5: 5). This value added food is increased in protein, fiber, calcium, phosphorus, iron and vitamin C. These value added food should be recommended for all age groups as it helps to boost immunity and also improves physical growth, good memory, control infectious seasonal disease and it also helps in preventing covid-19 by boosting immune system.
Pages: 172-176  |  227 Views  79 Downloads

International Journal of Home Science
How to cite this article:
Purnima Mishra, Alka Gupta, Tripti Verma, Pill Ayin. Utilization of dehydrated herbs in the formulation of value added food products. Int J Home Sci 2021;7(3):172-176.

International Journal of Home Science
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