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Research Paper | Nutrition Science | India | Volume 4 Issue 5, May 2015 | Rating: 6.2 / 10
Formulation and Evaluation of Functional Food Mixes As A Nutritional Approach For Chronic Diseases
R. Usharani | U.K. Lakshmi
Abstract: Increasing awareness among consumers to know which specific molecules present in their food possess disease preventive or curative properties has led to the concept of functional foods. This study was planned to formulate and evaluate health mixes based on functional foods, study the acceptability, nutrient content, anti nutritional factors, shelf life and cost to know their economic viability. Foods like Bengal gram dhal, black gram, carrot, tomato and cauliflower leaves were selected for the formulation of health mixes. Pepper, cumin seeds and red chillies were added to improve the taste and acceptability of food mixes. Basic Health Mix and variation 1 (Amla) was formulated and developed by using the above functional foods. Amla is highly nutritious and is one of the richest sources of vitamin-C, amino acids and minerals suitable for Diabetic patients. Functional food mixes can be effective for treating patients with chronic diseases like, hypertension, diabetes mellitus, arthritis and cardiovascular disease etc.
Keywords: Functional foods, Health mixes, amla, Vitamin-C
Edition: Volume 4 Issue 5, May 2015,
Pages: 1266 - 1270