The purpose of this paper is to standardize the technique for the development of mint leaves powder. The effect of different drying methods on nutrient composition of mint leaves powder is studied.
The mint leaves powders were analyzed for the proximate composition, namely protein, crude fibre, fat, ash and moisture. Minerals, β‐carotene, ascorbic acid and polyphenol were estimated by employing standard techniques. Data thus obtained were subjected to analysis of complete randomized design and factorial complete randomized design. Sensory analysis was carried out using nine‐point hedonic scales by the panel of judges.
It was found that mint leaves powder prepared from the shade dried method had better nutritional and sensory profiles.
The paper shows that these developed powders could be easily stored and used in the off season at remunerative prices.
