Abstract
Effect of addition of normal (NL) and dehydrated (DL) curry leaves (Murraya koeniggi) and coriander leaves (Corinadrum sativum) in the ratio of 1:1 to refined wheat flour (WF) or a blend of refined wheat flour-whole wheat flour (WF-WWF, 1:1) on the rheological, nutritional, storage and quality characteristics of the buns were studied. Water absorption increased on addition of increasing levels of DL from 0 to 7.5% to WF-WWF when compared to WF. Dough weakening was greater when DL was added to WF-WWF as seen in decrease in dough stability and abscissa at rupture values. Addition of gluten and emulsifiers improved the quality characteristics of buns prepared using either 25% NL or 5% DL. Storage stability of buns with DL was better. The protein, dietary fiber, iron and carotenoids in buns prepared from WF-WWF were higher. The results indicate the utilization of leaves in dehydrated form in the preparation of nutritionally improved buns.
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