CENTRAL INSTITUTE OF TECHNOLOGYKOKRAJHA& BTAD, ASSAM

A PROTECT RE,PORT ON

BIOCHEMICAL ANALYSIS AND PRODUCT FORMULATIONFROM MUSHROOM AND MINT

Submitted in partial fullilment of the requirement for the diploma

FOOD PROCESSING TECHNOLOGY

BYBEATRICE BASUMATARY (CIT/I I /FP/OO4)

SUJIJMA BASTJMATARY (CIT/I I/FP/O I 3)

QUEEN ROY (Crr/10/FP/006)

UNDER THE GUIDANCEMT. ABHIJIT DAS

Asst. ProfessorDept. ofFood Processing and Technology

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CENTRAL INSTITUTE OF TECHNOLOGYKOKRAJHAR, BTAD, ASSAM

Department of Food Processing and Technology

CERTIFICATE

This is to certifu that the project work entitled-" BIOCHEMICAL ANALYSIS AND

PRODUCT FORMULATION FROM MUSHROOM AND MINT" submitted by Beatrice

Basumatary, Sujuma Basumatary and Queen Roy are students of CENTRAL INSTITI-J'IE OF

TECHNOLOGY KOKRAJHAR in partial frrlfilrnent of the requirement for the diploma inFood Processing of Technology during the yew 2014, is carried out under our direct

supervisions and guidance. It is certified that all conectionV suggestions indicated for internal

assessment have been incorporated in the report deposited in the department library.

The project report has been approved, as it satisfies the academic requirements ln

respect of project work prcscribed for dre said Diploma.

'o"ffii?r," cu,a" ,u"." Ml\jllll """ Name & Signattne of the

Principal(Mr. ABHIJIT DAS) (Mr. ANIfr. ISLARY)

CENTRAL INSTITUTE OF TECHNOLOGYKOKRAJHA& BTAD, ASSAM

Department of Food Processing Technology

CERTIFICATE OF SUBMISSION OF PROJECT REPORT

This is to certify that the foltowing students of 6ft semester diploma course(Food Processing Technology) have submitted their project report on..BIOCHEMICAL ANALYSIS AND PRODUCT FORMULATION FROMMUSHROOM AND MINT" to the deparnment in partial fulfrllment for thediploma in Food Processing Technology.

BEATRICE BASUMATARY (CIT/I I/FP/OOs)

suruMA BAST.IMATARY (CrT/l I /Fp/o I 3)

QUEEN ROY (CrT/l0rP/006) 4h,trMR. ABI{IJIT DAS

Asst. Professor. FPT

DECLARATION

We hen$y declue that fhe project work entitled *BIOCHEMICAL

ANALYSIS AND PRODUCT FORMUI..ATION FROM MUSHROOM ANDMINP is m auhenticded wort crried out ry us under tbe guidmce of Mr.

Abhijit Das for the putial fulfllment of the awrd of the diploma in Food

Hgoessing Technology md this nlor* has been submitted fc similr $lryosemynhere else exccp to D€prtm€nt of FPT, C€ntral Institute of Techology,Kolrajhr.

Drte: V/oe / tt1

Praoe: UuU'a#.,uwilfuX

SujumaBasumatry

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CONTENTS

Chapters

Acknowledgement

Abstract

l. tntroduction

2. Literatur€ Review

3. Ingredients and Procedure

4. Result and Discussion

4, Conclusion

6. Future Prospects

7. Bibliography

Page no.

I

il

1-3

4-5

Gtz

l3

t4

l5-16

t7

ACKNOWLEDGEMENT

First of all, we pay our sincere thanks to our Head of Department and our project guide, Mr.Abhijit Das for giving this wonderful opportunity to do the project.

Secondly, we want to thank all the faculty staff and lab-technician of FPT department forspending there crucial time and immensely helping us in our project.

We also thank our classmates who helped us in our project.

Finally, we acknowledge our group members as without them it would have been

impossible and also we would conclude our deepest gratitude to our parents and all loved ones.

Our full dedication to the work would have not been possible without their blessings and

suppons.

BASUMATARY

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ACKNOWLEDGEMENT

First of all, we pay our sincere thanks to our Head of Department and our project 8uide, Mr.

Abh'rjit Das for giving this wonderful opportunlty to do the proJect.

Secondly, we want to thank all the faculty staff and lab-technician of FPT department for

spending there crucial time and immensely helping us in our project.

We also thank our classmates who helped us in our project.

Finally, we acknowledge our group members as without them it would have been

impossible and also we would conclude our deepest gratitude to our parents and all loved ones.

Our full dedication to the work would have not been possible without their blessings and

supports.

BASUMATARY

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ABSTRACT

This project glances mainly m the study of prreparing various pmoducbjuice, biscuit, powd€r etc with mushroom md by mixing vrious forrrs of

with other ingr€di€nts like mint etc.Mushrooms are highly nutritiveis processed througb various mechanisms to produce differeot consumer

The requisite mderial is extracted from curot by proper processing whicibeing added with different preservcivc are then fed to be packaged md sell.project th€refore enhances better supplement ofprocessing food using moderu

NTRODUCTION

EI(J€ilEMICAL ANALYSIS ATID PR ODUCT F9RMUTArrON FROM MUs,{ROOM {N3 MrNr

CHAPTER-1

I. INTRODUCTION

I.I INTRODUCTION

l About the Mint

Mentha (a/su krutwn as mint, from Greek mintha Linear B mi-ta) isa genus of plantsin the family Lamiaceae (mint family). 1'he species are not clearly distinct and an estimate ofdrc number of species varies from 13 to 1g. Hybridization between some of the species

occurs naturally. Many other hybrids, as well as numerous cultivars, are known in cultivation.

The genus has a subcosmopolitian distribution across Europe, Aliica, Asia, Australia. and

North America.

Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground and overgroundstolons and erect, square, branched stems. The leaves

are arranged in opposite pairs, from obrong to lanceorate, often downy, and with a serrated

margin. Leaf colors ftmge from dark green and gray-green to purpre, brue, and sometimespole yellow. The flowers are white to purpre and produced in farse whorrs carledverticillasters. The corolla is twoJipped with four sub equal lobes, the upper lobe usually thelugest. The fruit is a nut let, containing one to four seeds.

while the species that make up the Mentha genus are widely distributed and can be founct rn

many environments, most grow best in wet environments and moist soils. Mints will grow10-120 cm tall and can spread over an indeterminate area. Due to their tendencv to sDread

unchecked, some mints are considered invasive.

) History

The name "mint" comes from a nymph named Minthe or Menthe, a character inGreek mythology who, according to legend, was pluto's girlfriend. pluto's wife, persephone,

became jealous and tumed Minthe into a ground-clinging plant. Although pluto was unable tochange Minthe back into a nymph, he gave her the ability to sweeten the air when her leaves

and stems were crushed. Because mint is so widely available and there arc so many differenttypes, its popularity as a culinary and medicinal herb has remained throughout history.

DepL of FPT, ClT, KokrojharPage 1

$IOCI{EMTCAL ANALYSIS AND VRODUCT FORtr'IULATION FROM MUS}TROOM AAID MINT

z About the Mushroom:-

A mushroom (or toadstool) is the fleshy, spore bearing fiuiting body of a lungus

typically produced above ground on soil or on its food source. The standard for the name

'muskoom" is the cultivated white button mushroomi[ut'fct*tryg16inence the word

nmushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have

a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) or pores on the underside of

the cap. These pores or gills produce microscopic spores that help the fungus spread across

the ground or its occupant surface.

nMushroom" describes a vanet-v o1'gilled fungi, wtth or without stems, and the term is used

even more generally, to describe both the fleshy truiting bodies of some Ascomycota and the

woody or leathery fruiting bodies of some Basidiomycota, depending upon the context ofthe

word.

Forms devrating fiom the standard morphology usually have more specilic names, such as

npuffball", "stinkhom", and "morel", and gilled mushrooms themselves are often called

"agarics" in reference to their similarity to Agaricus or their place Agaricales. By extension,

the term "mushroom" can also designate the entire fungus when in culture; the thallus (called

a mycelium) of species fbrming the fruiting bodies called mushrooms; or the species itself.

i l-listorv

Mushrooms are of fungi famtly subdivided of basidtomycotina; of the class

hymenomycetes.The word mushroom is derived from the Callo-Roman mussiro which

evolved to mussereroun in Middle English. There are so many varieties of mushrooms, both

odible and toxic, that mass consumption is pretty much limited to those commercially grown

varieties which can be trusted to be edible. In the eighteenth century, France began

cultivating mushrooms resembling the basic mushroom that we all buy at the market.

DepL of FPT, CIT, Kokrajhar Page 2

AIUALYSIS AND PRODUCT rqRT,IUI.ATTON rROM MUs#ROOM NIVD MrNr

OB'ECTTVE OF TITE PROJECT

For our project we select Mushroom and Mint as main component. In this project wemake varieties of different products without using any preservative. The objective

this project is to produce a new product by adding new component and to launch itthe market if possible and to enhance our creative skills. The different products

are made in our project includes :

Mushroom powder

Mushroom -mint juiceMushroom- mint biscuits

€..t*

DepL of FPT, CIT, Kokrajhar

LITERATUREAND

REVIEW

EIOCI1EIIICAL ANALySIS AND PRODUCT Io|RMULATION FRoM MUSXRoOM AN? MINI

CHAPTER-2

2. LITERATURE AND REVIEW: -

R.D Rai (2008) in Post Harvest Technology of Mushrooms reported that Mushrooms

haveveryshortshelf'life-thesecannotbestoredortransportedformorethan24hrsat the ambient conditions prevailing in most part of year and the country' Browntng'

veilopening, weight - loss and microbial spoilagc are thc most common postharvcst

changes in the mushrooms which often result into €normous economic losses Proper,

souod and appropriate posthawest practices of storage and processing are needed to

$rstain the budding mushroom farming and industry rn country'

ShwetaKulshreshtha(2ol0)inBioreme<liationoflndustrialWasteThr<lughMushroom Cultivation, Joumal of Environment Biology reported that Solid sludge and

efiluent of both carbonaled and handmade paper Industries was collected li

developing a mushroom cultivation technique to achieve zero waste discharges'

Findingsofpresentresearchworkrevea|sthatwhen40%paperindustneswastelSnsedbymixingwith40%(Vw)straw,significantincrease(9638%)inbiologicalc{ficiency over control of wheat straw was observed'

Selima Khatun (2012) in Research on Mushrooms as a Potential source of

Nutracenticals, American Joumal of Expenmental Agriculture reported that Mushrooms

ne highly nutritive, low caloric food with good quality proteins 'vitamins' and

minerals. Mushrooms are an important natural source of foods and medicines. Mushrooms

represents a major and untapped source of potent new pharmaceuticals product A

widerangeofactivitiesincludingantitumor,cardiovascu|arandantimicrobialarerepo.ted ,n mushrooms. lhe present revtew atmed to dtscuss on mushroom cultivation

as well as medrcinal imPortance.

RamcshLLondonkar(2009)StudiesonActivityofVariousExtractsofMentha Arvensis Linn Against Drug Induced Gastric Ulcer in Mamrnals, world Joumal

ofGastrointestinalonco|ogyreportedthatvariousextractsofMenthaArvensisLinn374mglkg body weight clearly shows a protective effect against acid secretion and

ga*iJ utt". in ibuprofen plus pyloric ligation , 0 6 mol/l HCL induced and 90%

ethanol Induced ulcer models-

Sharma Vivek (2009) in Comparative Account on GC-MS Analysis of Menth

Arvensts L ..corn Mint" From Three Different Location of North India , International

Joumal of Drug Development And Research reported that the extraction yields fbr the

essential oils of three location of M.arvensis were 0.38%o tbr sample M-l collected

tom Fatehpur (414m), 0.31% for sample M-2 from Dhanta(434m) and 0 364% for

sanple MP tiom Patiala(240m). The oils were analyzed by GC-MS' ma1or

*n.tito.nt,reportedfiomessentialoilsofM.ArvensiswereL'Menthone'Menthol'

Dept of FPT, CIT, Kokraihar Page 4

ArcCilEI4ICAL ANALYSIS AND VRSDUCT F9RMUIjATION TROM MUS'{ROOM {MD MINT

Carvone, Isomenthone e.t.c from all three samples collected from Punjab and

Himachal Pradesh of North India.

Suryawanshi S.P(20l 3) Evaluation of Antimicrobial and Phytochemical Profile ofMedicinally Important Herb Menthe arvensis (l) Against Various Microorganism

Jntemational Joumal of Advanced Research reported that the antimicrobial Potential

of Plant is measured against some of the important microorganisms such as E.coli ,

Strcptoc<rccus Aureus and Salmonella typhi. The plant ha*s been extracted by using the

solvent methanol and chloroform. The present study reveals that the selected herb

extracted of Methanol and chloroform are found to be more bioactive against the

microorganism E-coli and Salmonella typhi rather than streptococcus aureus.

Dept of FPT, CIT, Kokrajhar Page 5

NGREDIENTSAND

METHODS

nN{tvsls {AlD pRourcr Fg/RI,IrttarIoN rRoM }.{IIS|ROOM 4ArD MJNr

CIIAPTf,R-3

INGREDIENTS AND PRoCEDURE:-

I. INGREDIENTS

PROD[rcT INGR,EDIENTS USEI)Mushroom powderMushroom-mint juice

SL.NOI)

Mushroom-mint biscuit

Mushroom powder - I0gm,Jaggery - l0gm, mint iuice- 40m1.Mint juice - lOmlmushroom powder - 2grn ,flour - 40gm, brtrter - 40gm, salt - % pinch, vanilla _ %

of FPT, CIT, Kokmjhor

SIOCiIEMTCAL AIWTLySTS AND ptsDUCT TqRMULATTON F&OM MUs{ROOM AA'D MrNr

3.2. PROCEDURE:-

I.PROCEDURE FOR PREPARATION OF VARIOUS MUSHROOM AND MINTBASED PRODUCTS:-

MUS}IROOM POWDER:

* Take raw mushroom and washed..!. Cut them into small pieces with required size.

t Put the mushroom pieces in plenty of salt solution.* Keep for 30 minutes, remove out water fully.* Spread out on a kitchen cloth to take offmoisture.* Put them in the drier at 60oC until dry and crispy.* Grind the pieces in grinder.

{. Then Dreserve it.

DepL of FPT, CIT, Kokrajhor

AN{LYSIS AND PR SDUCT To|RMULArrON FSOM MUSNftOOM 4'\ID MINr

.t Take known amount ofmint and washed.* Put the mint into a grind€r and grind until it becomes a paste.* Put the paste over a kitchen cloth and squeeze out lhe mintjuice.* Take some amount of mushroom powder and mix it with the solution.* Add jaggery to the solution in the ratio of l:4..1. Heat the solution justto dissolve.* Add preservative if you are going to stored it for a long days.* Fill the product in sterilized bottles.* Cool and seal the bottles and store_

,€p| of FPT, CIT, Kokrajhar

{NALY5IS AND PN ODUCT I9RT'IULATTON qROM MUJ'{EOOM TND MINT

MUSHROOM _ MINT BISCUIT:

.:. Preheat the oven to 180C and line two baking trays with baking

parchment.

* Put the butter and icing into a bowl and beat until pale and smooth'

* Beat in the flour one half at a time'

* Add mushroom-mint juice to the dough-

* Add the salt and the vanilla extract and then beat in the egg whites'

* Give desired shape to the product and put it onto the paper'

.!. I,eave some gap between each biscuit as they wi|l spread dunng

cooktng.

Then fill the product into a clean and dry bottle'

Seel the bottle and store.*

Dept of FPT, ClT, KokrajharPage 9

II. ANALYTICAL PROCEDURE OF THE PRODUCT:-

pH ofthe products:

In chemistry, pH is a measure of the activity of the (solvat€d) hydrogen ion_

pH, which measures the hydrogen ion concentration, is closely related to, and is oftenwritten as, pH. Pure water has a pH verv close to 7 at 24 degree centigrade. Solutionwith a pH less than 7 are said to be acidic and solution with a pH greater than 7 arebasic or alkaline. The pH scale is traceable to a set of standard solution whose pH isestablished by intemational agreement. Primary pH standard values are determinedusing a connection cell with transference, by measuring the potential differencebetween a hydrogen electrode and a standard electrode such as the silver chlorideeleclrode. Measurement ofpH for aqueous solution can be done with a glass electrodeand a pH meter. or usrng indicators.

In our experiment, to determine the pH, we take some amount of sample andinserted the glass electrode of the pH meter in the sample. Then pH of the sampleshow in the DH meter.

In analltical chemistry, ash is the process of mineralization for pre

concentration of trace substances prior to chemical analysis- Ash is the name given toall non-aqueous residue that remains after a sample is bumed, wtrich consists mostlyof mental oxides. Ash is the waste product of frre, and its content may be listed innulrition labels, such a^s for pet food.

Ash is one of the components in the proximate analysis of biological materials,consisting mainly of salty, inorganic constituents. It include metal salts which areimportant for processes requiring ions such as Na+(Sodium),k+(Potassium), and

Ca2+(Calcium).lt also includes trace minerals which are required for uniquemolecules, such as chlorophvll and haemoglobin.

In our experiment, to determin€ the ash content we take some amount of sample

of product and dried in muffle fumace until the weight is constant.

Moisture Content:

Water content or moisture content is the quality of water contained in a

material, such as soil (called soil moisture), rock, ceramics, fruit, or wood. Wateroonlcnt is used in a wide range ofscientific and technical areas, and is expressed as a

ratio, which can range from 0 (completely dry) to the value of the materials porosityat saturation. It can be given on a volumetric or mass (gravimetric) basis,

DepL of FPT, CIT, Kokrojhar Page 10

f.SIOCIIEMICAL

NN{LYSIS AND VRSDUCT rqRMULATTON TROM IiLTSI|ROOM {I\'3 MINr

I ln our experiment, to determine the moisture content we take some amount ofI sample of product and dried in hot air oven until the weight is constant.

It ACrDrrY:I

I An acid is a substance which reacts with a base. Commonly, acids can be

I identified as tasting sour, reacting with metals such as calcium, and reacting with

I bases such as sodium carbonate. Aqueous acid have a pH under 7, with acidity

I increasing the lower the pH.Chemicals or substances having the property of an acid

I are said to be acidic.

I To determine the acidity, we take some amount of sample and water and

I diluted the sample. Now the filtered sample is titrated with 0.lN NaOH solution.III cnnsoHYDRATE:II e carbohydrate is a large biological molecule, or macromolecule, consisting of

I carbon (C), hydrogen (H), and oxygen (O) atoms, usually with hydrogen: oxygen

J atom ratio of 2: I (as in water) and typically broken down to release some energy. Any

J large group ol organic compounds occurring in f'oods and living tissues and includrng

I sugars, starch. and cellulose.I

I fo determine the carbohydrate content, the following solutions are prepared.I

I Solution A - l0ml samplcr l00ml water.t

I Solution B - 200mg (0.2g) Dextrose + l00ml water.

I

I Solution C - 2ml Fehling A + 2ml Fehling B + l0ml warer.I

i Now the solutlon-C is heated in mantel heater. Pu1 solution-B in Burette .AddMethylene blue 34 drops whole heating. Add solution-B, rvhile heating till itschanges the color. Take the burette reading. Apply the same with solution-A burettereading and calculate the carbohydrate content.

DepE of FPT, CIT, Kokrajhar Page 11

tsIOCIIEMICAL ANALYSTS AND PRODUCT ToRMULATTON TT.OM MUSilROOM AI\TD MINT

A protein is a large molecule composed of one or more chain of amino acids in a

specific order; the order is determined by the base sequence of nucleotides in the gene that

codes for the protein. Proteins are required for the structure, function, and regulation of the

body's cells, tissues, and organs; and each protein has unique functions. Examples are

hormones, enzymes, and antibodies.

'l'o determine the protein content the following sample are prepared-

Solution A - Sample + l00ml water.

Solution B - l00ml water + 0.4gm NaOH + 2gm Na2Co3

Solution C - Igm potassium sodium tartarate + 0.49m CUS(X +100m1

Water.

Solution D - Solution A + Solution B in ratio 40:l

'l'ake the solution in the test tube in the required amount and put it in the incubator

for 10 mins.Add lolin solution to the test tubes and again put it in the incubator for 30 mrns.

Use spectrophotometer 10 calculate the protein content.

TSS (l'otal soluble solid):

Total soluble solids content of a solution is determined by the index of refraction.

This is measured using a refractometer, and is referred to as the degrees Brix. Brix is the term

used when a refractometer equipped with a scale, based on the relation between refractive

indices at 20 degree centigtade and the percentage by mass of total soluble solids of a pure

aqueous sucrose solution. This tests the solids concentration ofa sucrose containing solution;

it is widely used during fruit and vegetable processing to determine the concentration of sugar

in the products.

'l'o determine the total soluble solid we take sample with cofton and put it in the

refractometer. And record the brix shown.

DepL of FPT, CIT, Kokrajhar Page 12

RESULT

AND

DISCUSSION

tsIOCNTMICAL AA'NLYSIS AND PRODUCT FORI'IULATT.ON qROI4 MUSilROOM lND MINT

CIIAPTER-4

4. RESULT AND DISCLjSSION:-

Result

PRODTJ(]I' Rt.st l.t .r\D Dts( t sstO\Mushroom porvder

jlus(t non Kful futz

Mushroom -. rnint biscuit

For this project rve make rnushroomponder using salt. Ihe anal.vtical values ofthe product are-

Acidir)'-0.064e,;Protein content- l.7oirSugar-66-669rAsh content-3.349/0-l-his product is also nradc bl using

,jaggerl .

Analvtical ralue o1'lhe.jurce arcAciditr -0 l7'1'oProte in content-[].20.|l o

Carbohr dratc content- J8.7l o o

'l SS-4 1 dcgrcc brixpfl-6 |

For this project we make mushroeim mintbiscuit by using all the require ingredientsin a balance proponion as required inbiscuit. 'l'he analvtical value of this biscuitare-

Moisture contcnt -4.7Ash conlenl-1.5

Dept. of FPT, CIT, Kokraihar Page 13

CONCLUSION

AIOCIIEI4ICAL AN4LY5I5 4[}D PRODUCT IqRT4ULAIION FROM MUS'{ROOM A|{@ MINT

CHAPTER-5

5. CONCLUSION:-

We would like to conclude that our project Biochernical Analysis of Mushroomand Mint using some preservatives is a simple processing in the departmental lab.

Firstly, we prepared mushroom powder with the given procedure and therequired ingredients. After 30 days of preparation the powder, it was analyzed and found thatthe powder remains in its good quality without any preservatives and we can preserve it for alonger period of time at room temperature. Following we prepared juice with mushroompowder and mint juice. After l0 days, it was found that the juice does not remain in its goodquality. If we can maintain the storage condition and add some preservatives then its qualitycan be increased.

Finally, we prepared biscuit with mushroom powder and the prepared juicewhich was successful with proper texture, flavour and taste.

DepL of FPT, CIT, Kokrajhar

FUTURE PROSPECTS

BIOCNEI"IICAL ANALYSIS '4ND PRqDUCT FOR'IflIL,r'.rrON FROM MUSi{ROOM {AID MINT

CIIAPTER-6

6, FUTURE PROSPECTS:-

Since mushroom is a good source of B-vitamins including riboflavin , niacin

pantothenic acid , which helps to provide energy by breaking down proteins, fats and

carbohydrate.

And mint is an herb that has been used for hundreds of years for its

remarkable medicinal purpose

'l-he futwe prospective of various other products from mushroom and

are'.-

Mushroom pickle:

The muskooms are chopped and mildly spiced and preserved in oil for preparing

mushroom pickle. Thus it has a long shelflife. There are prepared under hygienic conditions,

zlre natural and very delicious as well. Mushrooms pickles help in effective digestive process,

and prevents various diseases. This mushroom pickles have a unique taste and aroma.

Mushroom chips:

A mushroom chip is a bite-size piece of mushroom that is deep fried baked until

crunchy. It can be commonly served as side dish or snack. The basic chips are cooked and

salt; additional varieties are manufactured using various flavourings and ingredients including

seasoning herbs, cheeses and artificiat additives. Its shelf lil'e can be 200 days and it's good

for vesetarians.

Mushroom calie:

The mushroom has all the attributes of a supported nutrient-rich, flavour rich, low inkilo joules, high in bioactive compounds, anti oxidant, convenient affordable. Mushrooms

calie can be served as a sweet dessert. They may be eaten plain, but it is commonly either

glazed or sopped with white icing or cream cheer icing and walnuts, usually chopped. lt can

be found prepared all grocery stores at bakeries.

mlnl

DepL of FPT, ClT, Kokrajhar Page 15

EIOCNEMICAL ANALySIS AND PR gDUcT FgRt/tULAfIoN f?'.Ot4l.{US}tROOM AIVD MrNr

Mint sauce is a sauce traditionally made from finely chopped. Spearmint leaves, soakedrn vinegar and a small amount of sugar. The sauce should have the consistency of doublecream. Mint sauce can be used in some recipes in place of fresh mint. It can be eaten on toastor bread.

Mint Tea:

Mint tea is a favourite flavour for many regular tea drinkers. It is commonly associatedwith providing a cosy treat during warm weather. In addition to bring quite flavour full thereare also many benefits to drinking mint t€a. some of the advantages of mint tea an aiddigestion, Relieve Nausea, Fever and cough, Reduce Bad Breath elc.

Mint powder:

The mint powder is prepared from dried mint leaves. 'l'he mint leaf, liesh or dried is theculinary sources of mint. Dried mint powder is usually preferred as fresh mint has a shortshelf life and is perishable. Most powder is used in teas, beverages, jellies, syrup, candies andice-creams.

Dept of FPT, ClT, Kokrajhar Page 1.6

BIBLIOGRAPHY

tsIocllEtr4lcAL AN^LySrSr{ilD PROOUCTWRWUEON FROM MuS}tROoM {No MINr

CHAPTER.T

7. BIBLIOGRAPHY:

Papers:-

Shweta kulshreshtha and B.L Jain (2010) Bioremediation of Industrial Waste ThroughMushroom Cultivation , Journal of Environmental Biology ,pp. 441444.

Selima Khatrm and Narayan C. Chatte{ee(2012) Research on Mushrooms as a PotentialSource Of Nutracenticals

"A.merican Joumal Of Experimental Agriculture ,pp. 47-73.

Ramesh L Londonkar and Pramod V Podda(2009) Studies on Activity of VariousExtracts of Mentha arvensis Linn Against Drug Induced Gastric Ulcer in Mammals,World Joumal of Gastrointestinal Oncology , pp. 82-88.

Sharma Vivek and Gupta C. Raghbir (2009) Comparative Account on GC-MS Analysrsof Mentha arvensis L "Corn Mint" from Three Different Locations of North India .Intemational Joumal of Drug Development and Research,pp. l-9.

Suryawanshi S.P and Ahirrao S.D (2Ol3)Evaluation of Antimicrobial andPhytochemical Profile of Medicinally Important Herb Mentha arvensis (l) AgainstVarious Microorganism, Intemational Journal of Advanced Research,pp. 69-72.

Web links:-

www.google.com

wwwwikipedia.com

www.answ€rs.com

DepL of FPT, CIT, Kokmjhar ?age L7