A Study on the Antioxidant Activity and Functional Property of Herbal Amla Curry Sauce

Authors

  • Mani Karnika Scholar, Department of Food & Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, India
  • Neetu Singh Associate Professor, Department of Food & Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, India
  • Ayushi Singh Research Scholar, Department of Food & Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, India

Keywords:

antioxidant activity, vitamin c, amla, curry leaves, functional properties

Abstract

Amla has a sour and astringent flavour, making it less appealing to eat fresh; nevertheless, it may be ingested in processed form. Developing amla curry sauce can boost its acceptance, market value, and be used to generate new value-added goods. Given this, the current study was aimed to assess the nutritional contents, vitamin C content, and antioxidant capacity of fresh amla curry sauce. Amla has a considerably (P 0.05) high dietary fibre (4.92%), protein (2.15%), and ash (0.52%) content. The concentrations of vitamin C (548 mg/100gm) and beta-carotene (112.55 mg/100gm) in amla sauce were substantially higher. According to the findings of this study, amla and amla goods are an excellent source of nutrients such as vitamin C and several bioactive ingredients. Because of its outstanding nutritional characteristics, amla may be used in diets as a sauce that is readily included into meal compositions. Optimising its utilisation is advantageous from both a nutritional and economic standpoint.

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Published

11-06-2023

Issue

Section

Articles

How to Cite

[1]
M. Karnika, N. Singh, and A. Singh, “A Study on the Antioxidant Activity and Functional Property of Herbal Amla Curry Sauce”, IJRESM, vol. 6, no. 6, pp. 36–38, Jun. 2023, Accessed: Jul. 24, 2024. [Online]. Available: https://journal.ijresm.com/index.php/ijresm/article/view/2726