Development of Curry Leaf Extraction Incorporated Low Fat Herbal Sausage with Jackfruit (Ariocnrpus heteropltyllus) Seeds Flour Binder

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dc.contributor.authorDissanayake, K. D. K . K
dc.contributor.authorRanasinghe, M.K
dc.contributor.authorLiyunnge, A
dc.date.accessioned2021-02-03T10:47:38Z
dc.date.available2021-02-03T10:47:38Z
dc.date.issued2012
dc.description.abstractJack fruit (Artocaryus helerophyllus L ui n.) belongs to the family Moraceae, bears the largest Fruit among the edible fruits. Jackfruit tree is native to Sri Lanka and popular in several tropical and sub-tropical countries. Jackfruit has been reported tO contain *'8* levels of protein, starch, calcium and thiainine (Burkill, 1 997). Roasted, dried seeds are ground to make flour which is blei\ ded with corn starch flour for food binder. Curry leaves has proven benefits for problems related to stomach disorders and indigestion. Curry leaves has been known to prevent premature graying of the hair. The leaves also aid in the absorption of iron with their abundance of folic acid. Curry leaves improve circulation and is anti-inflammatory and delay prematufe graying and is anti- microbial, anti-diabetic and hypo-cholestrolemic. In addition, these leaves are applied on bi uises a id skin ciuptions and are used as a hair tonic. Incorporating curry leaves into your daily diet can he ip you lose weight. These leaves flush out fat and toxins, reducing fat deposits that are storecl in the body, as well as reducing bad cholesterol levels. The leaves contaiii 6.5% protein, 4,8% fat, 17.9% sugar and 6.2% crude fiber and which also form a good source of vita iii iii A, calcium and oxalic acid (Farhath-Khanuin e/ ml., 2000). Sri Lankan sausage industry at present, uses corn starch as food binder although it is costly and imported. Therefore, it is economically viable to use locally available jack seeds flour as a binder. Hence, present study was carried out to investigate the possibility of developing a low fat Verbal sausage with cure leaves extraction and jack seeds flour as a binder.en_US
dc.identifier.issn2235-9877
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/5781/59-2012-Development%20of%20Curry%20Leaf%20Extraction%20Incorporated%20Low%20Fat%20Herbal%20Sausage%20with%20Jackfruit%20%28Artocarpus%20heterophyllus%29%20Seeds%20Flour%20Binder.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;Research Symposium
dc.subjectFood Microbiologyen_US
dc.subjectFood Chemistryen_US
dc.subjectFOOD PROCESS ENGINEERINGen_US
dc.titleDevelopment of Curry Leaf Extraction Incorporated Low Fat Herbal Sausage with Jackfruit (Ariocnrpus heteropltyllus) Seeds Flour Binderen_US
dc.title.alternativeResearch Symposium 2012en_US
dc.typeOtheren_US
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