Expidition of Nutraceutical Potential of Crucumin and Piperine to Formulate Functional Food Product

ABSTRACT

Background: Turmeric and black pepper provide effective treatment for various heart diseases such as hyperlipdimia and hypertension. Alkaloid piperine present in black pepper increases the efficiency and bioavailability of curcumin present in turmeric upto 2000%. Objective: The purpose of this study was to produce a novel, beneficial and consumer acceptable product Turmeric and black pepper cookies as a functional food to utilize its nutritional potential and increase the bioavailabilty of essential nutrient in the body. Methodology: The preparation of cookies will involve four different treatments T_o as control T₁ (4 gram turmeric + 40mg black pepper powder), T₂ ( 6gram turmeric + 60 mg black pepper powder) and T₃ ( 8 gram turmeric + 80 mg black pepper powder) addition of oatmeal porriadge powder and honey to make the product acceptable for population. And then cookies were checked for sensory evaluation. Proximate analysis of turmeric and black pepper powder were examined to evaluate the nutritional values and the obtained data was also analyzed statistically to check the level of significance among different attributes. Results: The results of the Sensory evaluation revealed that T₃ attained highest rating and were selected as most acceptable treatment. Most palatable quantity of turmeric and black pepper unveiled was 8 grams and 80 mg respectively, when incorporated in single serving of cereals to give immense amount of functional food to improve hypertension and lipid profile of an individual and the results among all sensory attributes is highly significant. Conclusion: Hence the study concludes that Black pepper and turmeric cookies improves hypertension and lipid profile of an individual. However it is not preferred for consumption in fresh form because of its bitter and punget taste, Therefore its use can be enhanced in form of turmeric and black pepper cookies.