• Kahkashan Parvin
• Arvind K. Srivastava
• Sakshi Pandey
• Zara Khalil
• Aparna Srivastava

Curry Leaf (Murraya koenigii) is an important leafy vegetable, that belongs to the family Rutaceae consisting 150 genera and 1600 species. Curry leaves is the best complete nutritional source of Calcium, Iron, Fibre, Vitamins and Antioxidant as well as supplies many bioactive components which have several health benefits. The purpose of the study was development of value-added food products incorporating dehydrated curry leaves such as Cookies, Nachos and Noodles and to assess the sensory properties and nutritional composition of prepared products. Along with control (T0), three variations (treatment) T1, T2 and T3 were prepared which contains 2%, 3% and 5% of Curry leaves flakes respectively. The sensory attributes of products were analysed organoleptically by the panel of judges using 9-point hedonic scale score card. The nutritional composition of value-added food products was calculated using the food composition table given by C. Gopalan et al., 2010. Appropriate statistical methods were used to analyse the data. Among all the treatments, average sensory and nutrient score was significantly high in various treatments as compared to control products. Hence it can be concluded that Curry leaves flakes contains good amount of macro and micro nutrients which can be utilized as functional ingredients to develop different products.

Keywords- Curry Leaf, Murraya koenigii, value-added products, Curry-leaf flakes, organoleptic analysis, antioxidants, bio-active compounds, Statistical Analysis, Nutritive value

"DEVELOPMENT OF VALUE-ADDED FOOD PRODUCTS INCORPORATING DEHYDRATED CURRY LEAVES (Murraya koenigii)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 4, page no.g773-g781, April-2024, Available :http://www.jetir.org/papers/JETIR2404699.pdf

"DEVELOPMENT OF VALUE-ADDED FOOD PRODUCTS INCORPORATING DEHYDRATED CURRY LEAVES (Murraya koenigii)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 4, page no. ppg773-g781, April-2024, Available at : http://www.jetir.org/papers/JETIR2404699.pdf