Optimization of Dry Basella rubra Leaf Powder in Nachos Preparation and Studying its Antioxidant Potential

Authors

  • Vimal D. B. Jayswal
  • Jui Patel
  • V. H. Patel
  • Neeta R. Dave

Abstract

Basellaceae family (Malabar spinach) is a perennial vine native to tropical Asia. There are two main species of Malabar spinach; Basella alba, which has green stem and thick fleshy leaves and Basella rubra which has red stem. The objective of the study was to investigate the effect of addition of dry Basella rubra leaf powder. Nachos that contained 5 gm% of dry Basella rubra leaf powder had highest overall-acceptability score and also possessed maximum amount of total phenols, flavonoids and total antioxidant capacity as compared to control nachos. Addition of Basella rubra leaf powder decreased L*, a*, b* values of experimental nachos and increased the hardness, deformation at hardness and fracturability value of experimental nachos. The total phenols and flavonoid contents of experimental nachos were non-significantly higher (p≤0.05) than the control nachos. The FRAP, DPPH-RSA and ABTS-RSA values of experimental nachos were 432.33, 478.13 and 39.23 mg TE/100 gm respectively, while that of control nachos were 317.76, 331.35 and 32.61 mg TE/100 gm respectively. Basella rubra leaves have good antioxidant potential, thus it could be a part of our daily diet to circumvent the free radical induced damage/disorders.

 

Keywords: Basella rubra, nachos, antioxidants

 

Cite this Article

Vimal D. B. Jayswal, Jui Patel, V. H. Patel, Neeta R. Dave. Optimization of Dry Basella rubra Leaf Powder in Nachos Preparation and Studying its Antioxidant Potential. Research & Reviews: A Journal of Life Sciences. 2019; 9(2): 56–62p.

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Published

2019-06-19

Issue

Vol. 9 No. 2 (2019)

Section

Research Article

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