A Ready-to-Eat Antioxidant Rich Appetizer Based on Coleus aromaticus: Its Development and Shelf Life Evaluation

Table 4

Chemical analysis of optimised Karpurvalli munch.

Parameter	Value
Moisture	4.94%
Protein	2.30%
Fat	11.04%
Sugar
(a) Total sugar	59.25%
(b) Reducing sugar	37.98%
Ash
(a) Total ash	2.90%
(b) Acid insoluble	0.31%
Dietary fibre
(a) Total dietary fibre	4.13%
(b) Insoluble dietary fibre	1.13%
Vitamin C	11.77 mg/100 g
Antioxidant activity (DPPH free radical scavenging)	81.14%
TBA value	0.07 mg/Kg
Total phenols	15.2 g/100 g