Vol. 3, Issue 1 (2018)
Standardization, value addition and sensory evaluation of products prepared from insulin plant leaves (Costus igneus)
Author(s): Renuka Meti
Abstract: A study was conducted to standardize value addition and sensory evaluation of products prepared from insulin plant leaves (Costus igneus). Costus igneus a medicinal plant is a magic cure for diabetics. Its leaves helps to build up insulin in the human body so it is commonly known as insulin plant. The study focused on the incorporation of fresh and dry leaves in the preparation of food products, to standardize the recipes prepared from the fresh and dried leaves and to evaluate the products. Sample was called from the local garden of Dharwad. Five recipes were prepared out of leaves, parota, khidi, cutlet, wada and chutney. The results revealed that all the attributes like appearance, colour, taste, texture, consistency and overall acceptability was excellent, good. There was no significant difference between fresh/dry insulin leaves products. The study concluded that use of insulin leaves on daily basis is advisable. Further studies could be conducted on effect of heat on the release of insulin and its impact on glucose levels.