Effect of frying on physicochemical and nutritional qualities of herbs and spices incorporated rice cracker

Abstract

Herbs and spices are rich in bioactive compounds that are known to impart health benefits. Incorporation of these herbs/spices in snacks might also enhance the nutritional quality of the products. This study aimed to examine the potential nutritional benefits and loss associated with the frying of herb/spice rice crackers. Four different varieties of rice-based crackers incorporated individually with mint, green chili, red chili, and cumin were evaluated by different parameters before and after frying. The raw rice cracker incorporated with herb/spice exhibited significantly higher protein (4.19 to 5.30 %), fiber (1.78 to 1.97 %), mineral, pigment (chlorophyl 0.4 to 0.7 mg% and carotenoids 150 to 400 mg/kg), phenolic content (2.81 to 9.18 mg GAE/g), and antioxidant capacity than the control raw rice cracker (without herb/spice). The frying treatment was found to have a reduction in the nutritional value i.e., protein (3.30 to 3.82%), fiber (1.47 to 1.86), mineral and pigment content of rice crackers. Moreover, the increase in phenolic content, mineral, antioxidant capacity, and pigments of cooking oil in which rice crackers were fried confirmed the leaching of herbs/spices into the oil while frying.

Keywords

• Herbs-spices
• Rice cracker
• Frying
• Antioxidant capacity
• Nutritional Properties