*Research Scholar, Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for women, Coimbatore, India
**Associate Professor, Department of Food Service Management and Dietetics, Avinashilingam Institute for Home Science and Higher Education for women, Coimbatore, India
Online published on 28 March, 2018.
Herbs form an integral part in the conventional medicine for the treatment of different aliments and they are explored in recent years for their multiple health benefits. With the objective to study the acceptability of the chappatis incorporated with different herbs and spices with potential therapeutic uses, five herbs and spices namely, Psidium Guajava (Guava Leaves), Gymnema sylvestre (Sirukurinjan), Piper longum linn (Long Pepper), Solanum virginianum (Kandakathiri), Syzygium cumini (Naval Seed) with known therapeutic and functional properties were selected. The herbs and spices were cleaned, washed, sundried, powdered and their extracts were obtained using standard procedures. The Human Milli Equivalent Dosage (HMED) for herbs and spices extract was calculated based on the rat studies. The extracts were incorporated in chapati's and their organoleptic attributes were evaluated against the standard using a nine point headonic rating scale by a panel of 20 member. No significant change in organoleptic characteristic was observed between the standard and herbs incorporated chapathis.
Sensory Evaluation, Herbs and spices, Psidium Guajava (Guava Leaves), Gymnema sylvestre (Sirukurinjan), Piper longum linn (Long Pepper), Solanum virginianum (Kandakathiri), Syzygium cumini (Naval Seed), Nutraceuticals, functional properties of food
