{"title":"Effect of adding Supercritical Carbon Dioxide Extracts of Cinnamomum tamala (Bay Leaf) on Nutraceutical Property of Tofu","authors":"Sudip Ghosh, Probir Kumar Ghosh, Paramita Bhattacharjee","volume":85,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":13,"pagesEnd":20,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/9997143","abstract":"
Supercritical carbon dioxide extracts of Cinnamomum tamala <\/em>(bay) leaves obtained at 55°C, 512 bar was found to have appreciable nutraceutical properties and was successfully employed as value-added ingredients in preparation of tofu. The bay leaf formulated tofu sample was evaluated for physicochemical properties (pH, texture analysis and lipid peroxidation), proximate analysis, phytochemical properties (total phenol content, antioxidant properties and total reducing sugar), microbial load and sensory profile analysis for a storage period of ten days, vis-à-vis<\/em> an experimental control sample. These assays established the superiority of the tofu sample formulated with supercritical carbon dioxide extract of bay leaf over the control sample. Bay leaf extract formulated tofu is a new green functional food with promising nutraceutical benefits. <\/p>\r\n","references":"[1]\tK. Anbarasu, and G. 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