Abstract

An aromatic herb in the mint family, Thyme leaf grows to a height of fifteen inches with small rounded leaves and pink flowers on woody stems. It is also a good source of iron, phosphorous, potassium, zinc and manganese. Thyme leaves are collected from Kodaikanal hill area. The collected fresh Thyme leaves are washed and remove the immature part. After that the leaves are Shadow dried at 27-37 C and the leaves are made in to powder by using mixture grinder.   In order to estimate the micro and macro nutrients such as carbohydrate, protein, fat, calcium, phosphorus, iron and crude fibre of thyme powder. It was found to be rich in iron, phosphorous, small amount of carbohydrate and moderate amount of fat content present in thyme powder.  In order to estimate the phytonutrients such as beta carotene, phenol and polyphenol are estimated by quantitative method. The antimicrobial activities of the extracts against various micro organisms were tested by using disc diffusion method. The ethanol extract showed the better result. Whereas, the strong antibacterial inhibition was noted in methanol extracts of Escherichia coli and Staphylococcus aureus. The sensory evaluation was done by a panel of twenty expert using A 5 point hedonic scale. Five recipes were prepared with and without incorporation of the developed thyme leaf powder. Thyme leaf powder was incorporated in 2%,4%,6% level in tea,noodles,pacoda, channa masala and chillie chicken. Only 2% and 4% thyme leaf powder incorporate recipes were acceptable because increasing the amount of up to 1% brought considerable changes in taste of recipes. This result of study encourages the incorporation of this locally available ingredients pumpkin seed in various indigenous products which might be helpful for promoting health

A7 ASSESSMENT OF NUTRITIONAL AND SENSORY QUALITYpdf