Open Science Research Excellence
%0 Journal Article
%A Sudip Ghosh and  Probir Kumar Ghosh and  Paramita Bhattacharjee
%D 2014 
%J  International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering
%B World Academy of Science, Engineering and Technology
%I International Science Index 85, 2014
%T Effect of adding Supercritical Carbon Dioxide Extracts of Cinnamomum tamala (Bay Leaf) on Nutraceutical Property of Tofu
%U http://waset.org/publications/9997143
%V 85
%X Supercritical carbon dioxide extracts of Cinnamomum tamala (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 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. 

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