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International Conference on Food & Beverages

Tokyo, UK

Thamara Fernando

University Of Vocational Technology,Rathmalana,Sri Lanka

Title: Development of Protein Rich Curry Powder Cube For Vegans

Biography

Biography: Thamara Fernando

Abstract

Vegans restrict their diet to plant foods.It may be a risk of not getting sufficient amounts of protein.due to lack of all essential amino acids in plant sources.However mixture of plant proteins can serve as a complete and well balanced diet.Furthermore some research findings have shown that vegetarians consume less protein than non vegetarians as well as presently most of people reject meat based products according to thier health conditions. 
Curry powder mixture was decided by conducting traial and error experiments for conventional recipes.The ingredients used for this experiment including dehydrated mushroom powder,corn starch,coriander,fennel,cumin,fenugreek,cinnamon,mustard,cardamom,mace.Mushroom and corn flour were used as special ingredients to enchance the protein content and as a binding agent respectively. 
The experiment was conducted by changing the mushroom and corn flour content(three different concentrations)while keeping other ingredient level constant.Most suitable ingredient mixture was identified by evaluating the sensory attributes such as appearance, color, flavour, taste, texture, odor, and overall acceptability using 32 untrained sensory panelists and results were analysed by using friedman test. 
According to the sensory analysis, curry powder mixture which is having mushroom powder 3g and corn flour 1g was selected as most suitable ingredient mixture.Proximate analysis was conducted to estimate thenutritional composition of vegan curry powder cube.According to the results,the product consists of 9.21%,10% moisture, 34% crude fat, 24% ash,11.68%,crude fiber 11.9% and pH6.16