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Nutritional Assessment of Basil Seed and its Utilization in Development of Value Added Beverage

Nutritional Assessment of Basil Seed and its Utilization in Development of Value Added Beverage

Masooma Munir1,2*, Aqsa Qayyum1, Saeeda Raza1, Nouman Rashid Siddiqui1, Amer Mumtaz1, Naeem Safdar1, Sahar Shible1, Sohaib Afzal3, Saiqa Bashir4

1Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan; 2Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan; 3Institute of Agricultural Sciences, University of Punjab, Pakistan; 4Department of Food science and Technology, University of Poonch, Rawalakot, Pakistan.


Email: masooma_ft@yahoo.com

Figure 1

Total phenol standard calibration curve                                            

Figure 2

Sensory Evaluation of Basil Seed Beverage
(T1= Beverage with 2g basil seeds, T2= Beverage with 3g basil seeds, T3= Beverage with 4g basil seeds)

Pakistan Journal of Agricultural Research

September

Vol. 32, Iss. 3, Pages 416-561

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