Enrichment of wheatgrass (Triticum aestivum L) juice and powder in milk and meat-based food products for enhanced antioxidant potential
Enrichment of wheatgrass (Triticum aestivum L) juice and powder in milk and meat-based food products for enhanced antioxidant potential
Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. With an aim to develop wheatgrass enriched health foods, Wheatgrass juice (WGJ) and wheatgrass powder (WGP) were incorporated in milk and meat products, respectively. WGJ (1:2 ratio of wheatgrass: water) was incorporated at 3, 6 and 9% in milk to formulate green milk, green paneer and enrobe paneer. WGP was incorporated at 1, 2 and 3% for chicken balls and nuggets. Overall acceptability score of green milk and green