alexa Utilization of Dehydrated Herbs in the Formulation of Value Added Snack "Rice Flakes Mix"
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Utilization of Dehydrated Herbs in the Formulation of Value Added Snack "Rice Flakes Mix"

Ena Gupta1*, Jyoti Sinha1 and Ritu P. Dubey2

1Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India

2Sr. Assistant Professor, Department of Foods and Nutrition, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, India

*Corresponding Author:
Ena Gupta
Sam Higginbottom Institute of Agriculture
Technology and Sciences, Allahabad, India
Tel: 09335866588, 09336122125, 09984485500
Email: [email protected], [email protected], [email protected]

Received date: November 21, 2012; Accepted date: December 21, 2012; Published date: December 28, 2012

Citation: Gupta E, Sinha J, Dubey RP (2012) Utilization of Dehydrated Herbs in the Formulation of Value Added Snack “Rice Flakes Mix”. J Food Process Technol S1-002. doi:10.4172/2157-7110.S1-002

Copyright: © 2012 Gupta E, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Herbs are still the alternative medicine and primary source of health care for 80% of the world. Information available on the nutritive value of herbs is negligible. Thus, an attempt was made to introduce new types of value added edible medicinal herbs in food product, which will improve the well being of the citizen in the country and prevent micronutrient malnutrition. Low calorie ready-to-eat snack (rice flakes mix) was developed by incorporating edible dehydrated herbs, high in nutritional value and rich in micronutrients viz. mint, basil, drumstick, ginger, garlic and lotus stem. These herbs were analyzed for proximate and mineral contents which were then incorporated into rice flakes with one control (T0 ) and four treatments T1 , T2 , T3 and T4 at 4, 8, 12 and 16% incorporation level of herbs using their standard ingredients and methods of preparation. The developed rice flakes mix was analyzed for nutrient composition and organoleptic evaluation and their results were carefully tabulated and finally these scores were compared with control. The developed herbal rice flakes mix was highly acceptable by the subjects and notable change in nutritional value of developed rice flakes mix was observed when compared to the control. Except carbohydrate and energy remarkable increase was observed in the nutrients such as protein, fat, fiber, calcium and iron in the developed rice flakes mix compared to control.


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