International Journal of Biotech
Trends and Technology

Research Article | Open Access | Download PDF
Volume 8 | Issue 2 | Year 2018 | Article Id. IJBTT-V8I2P606 | DOI : https://doi.org/10.14445/22490183/IJBTT-V8I2P606

Development, Processing and Evaluation of Azolla Enriched Breads for Nutraceutical Application

Mohd Azhar, Sadaf Pervez, Bibhu Prasad Panda, Sushil Kumar Gupta

Citation :

Mohd Azhar, Sadaf Pervez, Bibhu Prasad Panda, Sushil Kumar Gupta, "Development, Processing and Evaluation of Azolla Enriched Breads for Nutraceutical Application," International Journal of Computer Trends and Technology (IJCTT), vol. 8, no. 2, pp. 27-37, 2018. Crossref, https://doi.org/10.14445/22490183/IJBTT-V8I2P606

Abstract

People who feed on vegetarian diets often suffer from B vitamin deficiency as plant sources lack in B vitamins. Incorporation of Azolla in bread can target the affected population. Texture analysis revealed that there was less increase in hardness in case of bread fortified with 5% Azolla. Sensory analysis performed by panelist’s shows inclination towards bread with 5% Azolla however bread fortified with 15% of Azolla powder has shown acceptability because of its color. Therefore, it can be concluded that Azolla is packed with macronutrients like protein and micronutrients like VitB12, VitB9 and non-enzymatic antioxidants that can be used in various food fortification and enrichment products, which would ultimately cater the needy population.

Keywords

Azolla; Fortified bread; Texture analysis; VitB1; VitB

References

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