1. A composition of croissant enriched with at least one of Stellaria media leaves and Urtica dioica leaves, said composition comprises whole wheat flour, multigrain flour, millets flour, beans flour, edible seeds, milk, butter, yeast, at least one of the Stellaria media leaves and Urtica dioica leaves.

2. The composition as claimed in claim 1, wherein said multigrain comprises cereals selected from wheat, oat, barley, quinoa, sorghum, bajra, or a combination thereof and pulses selected from chana, lupins, peas, chickpeas, red kidney beans, or a combination thereof.

3. The composition as claimed in claim 1, wherein said multigrain comprises cereals and pulses in a ratio ranging from 3:1 to 2:2.

4. The composition as claimed in claim 1, wherein said millets are selected from banyard, proso, barley, sorghum, ragi, kodo, teff, foxtail, little, pseudo, or a combination thereof.

5. The composition as claimed in claim 1, wherein said beans are selected from faba beans, navy beans, soya beans, lima beans, pinto beans, black beans, cranberry beans, fava beans, black-eyed peas, or a combination thereof.

6. The composition as claimed in claim 1, wherein said seeds are edible seeds selected from halim seeds, water melon seeds, sesame seeds, pumpkin seeds, niger seeds, sunflower seeds, flax seeds, musk-melon seeds, caraway seeds, or a combination thereof.

7. The composition as claimed in claim 1, wherein said composition comprises whole wheat flour in the range of 12% to 14%, multigrain flour in the range of 42% to 44%, millet flour in the range of 12% to 14%, bean flour in the range of 12% to 4%, edible seeds 5%, yeast 1%, butter 4%, at least one of the Stellaria media leaves powder and Urtica dioica leaves powder in the range of 4% to 12% and milk q.s.

8. The composition as claimed in claim 1, wherein said composition further comprises a flavoring agent.

9. A method of making croissant enriched with at least one of Stellaria media leaves and Urtica dioica leaves, said method comprises - mixing whole wheat flour, multigrain flour, millet flour, bean flour, and at least one of Stellaria media and Urtica dioica leaves powder to make mixture of croissant - adding yeast in lukewarm milk and set aside for at least 30 min. to activate the yeast - making soft dough by mixing mixture of croissant with activated yeast containing milk - covering the soft dough with wet muslin cloth and keep aside for 40 min. to 60 min. - flattening the soft dough in a big plate with flat surface - applying butter on the top surface of flattened dough and turn the flattened dough upside down, - covering the flattened dough applied with butter with wet muslin cloth and keep aside for 20 min. to 30 min., - cutting the flattened dough into 6 equal pieces and roll into rectangular sheets of desired size, said desired size being 20 cm× 30cm, - spreading butter on top side of the rectangular sheets and stack the sheets together, - refrigerating the stacks of sheets at -18°C for 30 min. to 40 min., - rolling each of the refrigerated sheets is rolled in desired size, the desired size being 28 cm×48 cm, - cutting the rolled refrigerated sheets into triangle shape pieces of desired size, the desired size being 10 cm, - spreading seed powder on each of the triangle pieces, - rolling the pieces into croissant shape, cover with muslin cloth and leave for 20 min. to grow nearly double of its size, - brushing the croissant shaped pieces with milk and place into a baking tray, - pre-heating oven at a temperature of 375°F for 4 min. to 5 min. and put the baking tray containing croissant shaped pieces for baking for 15 min. until they puff and turns into orange golden brown color.

10. The method as claimed in claim 9, wherein said multigrain comprises cereals selected from wheat, oat, barley, quinoa, sorghum, bajra, or a combination thereof and pulses selected from chana, lupins, peas, chickpeas, red kidney beans, or a combination thereof.

11. The method as claimed in claim 9, wherein said multigrain comprises cereals and pulses in a ratio ranging from 3:1 to 2:2.

12. The method as claimed in claim 9, wherein said millets are selected from banyard, proso, barley, sorghum, ragi, kodo, teff, foxtail, little, pseudo, or a combination thereof.

13. The method as claimed in claim 9, wherein said beans are selected from faba beans, navy beans, soya beans, lima beans, pinto beans, black beans, cranberry beans, fava beans, black-eyed peas, or a combination thereof.

14. The method as claimed in claim 9, wherein said seeds are edible seeds selected from halim seeds, water melon seeds, sesame seeds, pumpkin seeds, niger seeds, sunflower seeds, flax seeds, musk-melon seeds, caraway seeds, or a combination thereof.

15. The method as claimed in claim 9, wherein said composition comprises whole wheat flour in the range of 12% to 14%, multigrain flour in the range of 42% to 44%, millet flour in the range of 12% to 14%, bean flour in the range of 12% to 4%, edible seeds 5%, yeast 1%, butter 4%, at least one of the Stellaria media leaves powder and Urtica dioica leaves powder in the range of 4% to 12%, and milk q.s.

16. The method as claimed in claim 9, wherein the method further comprises adding flavoring agent to the triangle pieces.

17. The method as claimed in claim 9, wherein said croissant are stable for at least 3 months in conventional packaging and at least 6 months in green nanopackaging at room temperature.

Description:FIELD OF THE INVENTION
The present invention relates to the field of food and nutrition. The present invention particularly relates to composition of croissant enriched with at least one of Stellaria media leaves and Urtica dioica leaves. The present invention also relates to a method of making nutritionally rich croissant enriched with at least one of Stellaria media leaves and Urtica dioica leaves.

BACKGROUND OF THE INVENTION
It is well known that obesity and lifestyle-related diseases such as diabetes and hyperlipemia can be prevented by consuming healthy food products. Now-a-days ready-to-eat healthy food products are increasing in demand in all groups. Research in making healthy food products is an age old practice.

As currently consumer demand has been dramatically increasing for healthy foods in general and healthy snack foods in particular, baked snacks with high nutritional value are a preferred alternative.

Baked snacks such as bread, croissant are popular consumer food items, specifically among teenage groups. A croissant is a buttery, flaky pastry named for its crescent shape form factor. Croissant is prepared by using refined corn and refined wheat flour.

There is no croissant made up of millets, legumes, seeds, and plant leaves powder. Stellaria media plant has pharmacological activities due to presence of secondary metabolites such as flavonoid, oligosaccharide stellariose, anthraquinone derivatives, fatty acid, steroid saponins and phenolic compounds. These bioactive metabolites display diverse pharmacological activities such as anti-obesity, antifungal, antibacterial, antioxidant, anti-proliferative, anti-inflammatory, analgesic, antidiabetic and anxiolytic activities. However, bioactive constituents and pharmacological potential of are not well appraised and not used in food products.
Fresh leaves of Urtica dioica contain approximately 82.4% water, 17.6% dry matter, 5.5% protein, 0.7 to 3.3% fat, and 7.1% carbohydrates. Mature leaves contain about 40% a- linolenic acid, a valuable omega-3 acid. The leaf extract of Urtica dioica imparts anti-inflammatory effect.

The inventors of the present invention aim to provide croissant of high nutritive value by incorporating at least one of Stellaria media leaves and Urtica dioica leaves. The method of making of the croissant of the present invention retains texture, color, appearance, flavor, and imparts high nutritional value.

OBJECTS OF THE INVENTION
It is the main object of the present invention to provide composition for croissant enriched with at least one of Stellaria media leaves and Urtica dioica leaves.

It is further object of the present invention to provide croissant enriched with at least one of Stellaria media leaves and Urtica dioica leaves that are nutritionally valuable snacks for all age groups including growing children and adults.

It is further object of the present invention to provide a method of making croissant enriched with at least one of Stellaria media leaves and Urtica dioica leaves.

SUMMARY OF THE INVENTION
Accordingly, the present invention provides composition for croissant enriched with at least one of Stellaria media leaves and Urtica dioica leaves. The invention also provides croissant that are nutritionally valuable snacks for all age groups including growing children and adults.

The composition of croissant comprises whole wheat flour, multigrain flour, millets flour, beans flour, edible seeds, milk, butter, yeast, at least one of the Stellaria media leaves and Urtica dioica leaves.

The composition may further comprise flavoring agents.

The invention also comprises a method of making the croissant enriched with at least one of the Stellaria media leaves and Urtica dioica leaves.

It will nevertheless be understood that no limitation of the scope of the invention is thereby intended by way of embodiments and examples. Such alterations and further modifications in the present invention, and such further applications of the principles of the invention as would normally occur to those skilled in the art are to be construed as being within the scope of the present invention.

It will be understood by those skilled in the art that the summary of the invention provided herein is exemplary and explanatory of the invention and are not intended to be restrictive thereof. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention belongs. The composition, methods, processes, and examples provided herein are only illustrative and not intended to be limiting.

The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such a process or method. Similarly, one or more steps of method or components preceded by "comprises... a" does not, without more constraints, preclude the existence of other, steps or components. Appearances of the phrase "in a preferred embodiment”, “in an embodiment", “in another embodiment” and similar language throughout this specification may, but not necessarily do, all refer to the same embodiment.

DETAILED DESCRIPTION OF THE INVENTION WITH NON-LIMITING EXAMPLES AND EMBODIMENTS
The present invention provides composition for croissant enriched with at least one of the Stellaria media leaves and Urtica dioica leaves. The croissant provided by the invention are nutritionally valuable snacks for all age groups including growing children and adults.

The composition of croissant comprises whole wheat flour, multigrain flour, millets flour, beans flour, edible seeds, milk, butter, yeast, at least one of the Stellaria media leaves and Urtica dioica leaves.

The composition may further comprise flavoring agents such as dark chocolate, white chocolate, nuts such as, but not limited to almond, walnut, cashew.

In one embodiment, the composition comprises whole wheat flour in the range of 12% to 14%, multigrain flour in the range of 42% to 44%, millet flour in the range of 12% to 14%, bean flour in the range of 12% to 4%, edible seeds 5%, yeast 1%, butter 4%, at least one of the Stellaria media leaves powder and Urtica dioica leaves powder in the range of 4% to 12%, and milk q.s.

The multigrain flour comprises cereals and pulses in a ratio ranging from 3:1 to 2:2. The cereals are selected from wheat, oat, barley, quinoa, sorghum, bajra, or a combination thereof. The pulses are selected from chana, lupins, peas, chickpeas, red kidney beans, or a combination thereof.

The millets are selected from banyard, proso, barley, sorghum, ragi, kodo, teff, foxtail, little, pseudo, or a combination thereof.

The beans are selected from faba beans, navy beans, soya beans, lima beans, pinto beans, black beans, cranberry beans, fava beans, black-eyed peas, or a combination thereof.

The seeds are edible seeds with nutritional value and pleasant taste. The seeds are selected from halim seeds, water melon seeds, sesame seeds, pumpkin seeds, niger seeds, sunflower seeds, flax seeds, musk-melon seeds, caraway seeds, or a combination thereof.

In an aspect of the invention, the composition of croissant comprises whole wheat flour, multigrain flour, proso millet flour, navy bean flour, watermelon seeds, Stellaria media and / or Urtica dioica leaves powder, and milk.

In an aspect of the invention, the composition of croissant comprises whole wheat flour, multigrain flour, proso millet flour, navy bean flour, watermelon seeds, Stellaria media and / or Urtica dioica leaves powder, milk, and dark chocolate.

The leaves of Stellaria media and/or Urtica dioica in powder form are incorporated to increase the protein and fiber content as well as essential minerals like calcium and iron when it is compared with commercially available croissant in the market. The composition of the present invention specifically provides iron nutrition and prevents iron deficiency anemia.

In a non-limiting example, the composition of the croissant is mentioned in Table 1. Five variants of the composition are made and tested for sensory analysis.

Table 1: Composition of Croissant
Ingredients
Control Variant 1 Variant 2 Variant 3 Variant 4 Variant 5
Multi grain flour (g) 45 44 44 43 43 42
Whole wheat flour (g) 15 14 14 13 13 12
Proso millet flour (g) 15 14 14 13 13 12
Navy bean flour (g) 15 14 14 13 13 12
Water melon seeds (g) 5 5 5 5 5 5
Yeast (g) 1 1 1 1 1 1
Butter (g) 4 4 4 4 4 4
Stellaria media leaves powder (g) - 4 - 8 - 6
Urtica dioica leaves powder (g) - - 4 - 8 6
Milk q.s. q.s. q.s. q.s. q.s. q.s.

The leaves of Stellaria media Urtica dioica powder were used for incorporation in different food products for enhancing the nutrient profile as well as the sensory attributes of croissant. Fortification of the croissant with millet, beans, seeds, and leaves powder increases the protein, and fiber content as well as essential minerals like calcium and iron when it is compared with commercially available croissant in the market. The croissant of the present invention has high nutritive value while retaining original taste of the croissant available in the market. Additionally, texture, appearance, flavor, softness, color and other attributes are same as of the croissant available in the market.

The proximate analysis of croissant of the present invention demonstrates that there is value addition of croissant in the nutritive profile. The croissant is rich in iron and other micro and macro nutrients, thus it is very helpful for a person suffering with anemia. Sensory evaluation of the croissant having different percentage of leaves powder shows that the croissant of the present invention is acceptable, most acceptable being the croissant having Stellaria media leaves powder and Urtica dioica leaves powder bring in the ratio of 1:1.

Table 2: Proximate analysis of Croissant
Nutrients Control
Variant 1 Variant 2
Variant 3
Variant 4 Variant 5
Moisture (g/100g) 3.2±0.57 4.0±1.52 4.6±0.57 5.2±1.73 5.4±1.00
5.6±1.23
Ash (g/100g)
2.3±0.20
2.6±0.18
3.3±0.10
3.7±0.17
4.1±0.20 4.5±0.11
Fat (g/100g)
33.3±1.52 33.8±1.39 35.3±3.05
35.3±2.08
35.3±1.00 36.3±3.78
Protein (g/100g)
11.3±0.57 13.3±1.10
13.9±1.00
14.9±1.67
15.3±1.15 15.6±1.22
Carbohydrate (g/100g)
41.8±0.05
38.0±0.04
34.2±0.04
31.9±0.03
29.7±0.04 27.5±0.03
Crude fiber (g/100g)
7.0±1.00 8.3±0.25
8.6±1.00
8.9±0.57
9.1±0.15 9.4±0.11
Iron (mg/100g) 4.4±0.07 10.9±0.23 11.8±0.22
12.6±0.11
13.5±0.06 14.2±0.20

Table 3: Sensory evaluation of Croissant
Products Colour Appearance Flavour Texture Taste Overall acceptability
Control 6.5±0.94 6.5±0.98 5.3±1.40 6.2±1.25 5.4±1.56 5.8±0.36
Variant 1 7.4±0.85 7.4±0.75 6.2±1.17 7.0±1.03 6.1±1.17 6.7±1.11
Variant 2 7.8±0.65 7.7±0.66 6.8±0.83 7.3±1.09 6.9±1.01 7.2±0.91
Variant 3 8.0±0.56 7.8±0.47 7.3±0.67 7.6±0.88 7.6±0.85 7.7±0.11
Variant 4 8.3±0.33 7.9±0.74 7.7±0.78 7.8±0.76 7.7±1.11 7.9±0.43
Variant 5 8.7±0.53 8.7±0.33 8.7±0.45 8.6±0.69 8.8±0.40 8.8±0.36

The proximate analysis and sensory evaluation show that the croissants of the present invention are nutritionally rich as compared to the croissant available in the market.

The invention also discloses a method of making nutritionally rich croissant with at least one of the Stellaria media leaves or Urtica dioica leaves.

The method comprises mixing of at least one of Stellaria media or Urtica dioica leaves powder, whole wheat flour, multigrain flour, millet flour, and bean flour to make mixture of the croissant.

In one embodiment the mixture comprises whole wheat flour in the range of 12% to 14%, multigrain flour in the range of 42% to 44%, millet flour in the range of 12% to 14%, bean flour in the range of 12% to 4%, at least one of the Stellaria media or Urtica dioica leaves powder in the range of 4% to 12%.

Separately yeast is added in lukewarm milk and set aside for at least 30 min. to activate the yeast. The mixture of croissant is kneaded to make soft dough with activated yeast containing milk.

In one embodiment the dough comprises whole wheat flour in the range of 12% to 14%, multigrain flour in the range of 42% to 44%, millet flour in the range of 12% to 14%, bean flour in the range of 12% to 4%, yeast 1%, butter 4%, at least one of the Stellaria media or Urtica dioica leaves powder in the range of 4% to 12% and milk q.s.

The dough is covered with wet muslin cloth and kept aside for 40 min. to 60 min. The dough is then flattened in a big plate with flat surface. The butter is applied on the top surface of flattened dough. Thereafter, the flattened dough is turned upside down, covered with wet muslin cloth and kept aside for 20 min. to 30 min. The flattened dough is then cut into 6 equal pieces and rolled into rectangular sheets of desired size. The desired size of rolled rectangular sheets is 20 cm× 30cm. The butter is spread on top side of the rectangular sheets and the sheets are stacked together. The stacks of sheets are refrigerated at -18°C for 30 min. to 40 min. The refrigerated stacks ate taken out. Each refrigerated sheet is rolled in desired size. The desired size of rolled refrigerated sheet is 28 cm×48 cm. The rolled refrigerated sheets are cut into triangle shape pieces of desired size with the help of cutter. The desired size of triangles is 10 cm. Seed powder is spread on each of the triangle pieces and the pieces are rolled into croissant shape. The croissant shaped pieces are covered with muslin cloth and left for 20 min. to grow nearly double of its size. Then the croissant shaped pieces are brushed with milk and placed into a baking tray and put into preheated oven.

In one embodiment, the croissant shaped pieces comprise whole wheat flour in the range of 12% to 14%, multigrain flour in the range of 42% to 44%, millet flour in the range of 12% to 14%, bean flour in the range of 12% to 4%, edible seeds 5%, yeast 1%, butter 4%, at least one of the Stellaria media leaves powder and Urtica dioica leaves powder in the range of 4% to 12%, and milk q.s..

The oven was preheated at a temperature of 375°F for 4 min. to 5 min. The croissant shaped pieces are baked for 15 min until they puff and turns into orange golden brown color.

The method may further comprise adding flavoring agents such as dark chocolate, white chocolate, nuts such as, but not limited to almond, walnut, cashew to the triangle pieces.

In an aspect, the method comprises croissant of a composition of whole wheat flour, multigrain flour, proso millet flour, navy bean flour, watermelon seeds, Stellaria media leaves powder, Urtica dioica leaves powder, and milk.

In an aspect, the method comprises croissant of a composition of whole wheat flour, multigrain flour, proso millet flour, navy bean flour, watermelon seeds, Stellaria media leaves powder, Urtica dioica leaves powder, milk, and dark chocolate.

The shelf life of baked croissant of the present invention is at least 3 months in conventional packaging and 6 months in green nanopackaging at room temperature. The assessment of the shelf life of the croissant in conventional and green nanopackaging is still in process.

The croissant of the present invention is healthy and retains the texture, color, appearance, and flavor while retaining the nutritional value. The croissant of the present invention is of high nutritional value due to presence of Stellaria media leaves/ Urtica dioica leaves in combination with the millets, beans and seeds.
, Claims:We Claim
1. A composition of croissant enriched with at least one of Stellaria media leaves and Urtica dioica leaves, said composition comprises whole wheat flour, multigrain flour, millets flour, beans flour, edible seeds, milk, butter, yeast, at least one of the Stellaria media leaves and Urtica dioica leaves.

2. The composition as claimed in claim 1, wherein said multigrain comprises cereals selected from wheat, oat, barley, quinoa, sorghum, bajra, or a combination thereof and pulses selected from chana, lupins, peas, chickpeas, red kidney beans, or a combination thereof.

3. The composition as claimed in claim 1, wherein said multigrain comprises cereals and pulses in a ratio ranging from 3:1 to 2:2.

4. The composition as claimed in claim 1, wherein said millets are selected from banyard, proso, barley, sorghum, ragi, kodo, teff, foxtail, little, pseudo, or a combination thereof.

5. The composition as claimed in claim 1, wherein said beans are selected from faba beans, navy beans, soya beans, lima beans, pinto beans, black beans, cranberry beans, fava beans, black-eyed peas, or a combination thereof.

6. The composition as claimed in claim 1, wherein said seeds are edible seeds selected from halim seeds, water melon seeds, sesame seeds, pumpkin seeds, niger seeds, sunflower seeds, flax seeds, musk-melon seeds, caraway seeds, or a combination thereof.

7. The composition as claimed in claim 1, wherein said composition comprises whole wheat flour in the range of 12% to 14%, multigrain flour in the range of 42% to 44%, millet flour in the range of 12% to 14%, bean flour in the range of 12% to 4%, edible seeds 5%, yeast 1%, butter 4%, at least one of the Stellaria media leaves powder and Urtica dioica leaves powder in the range of 4% to 12% and milk q.s.

8. The composition as claimed in claim 1, wherein said composition further comprises a flavoring agent.

9. A method of making croissant enriched with at least one of Stellaria media leaves and Urtica dioica leaves, said method comprises
- mixing whole wheat flour, multigrain flour, millet flour, bean flour, and at least one of Stellaria media and Urtica dioica leaves powder to make mixture of croissant
- adding yeast in lukewarm milk and set aside for at least 30 min. to activate the yeast
- making soft dough by mixing mixture of croissant with activated yeast containing milk
- covering the soft dough with wet muslin cloth and keep aside for 40 min. to 60 min.
- flattening the soft dough in a big plate with flat surface
- applying butter on the top surface of flattened dough and turn the flattened dough upside down,
- covering the flattened dough applied with butter with wet muslin cloth and keep aside for 20 min. to 30 min.,
- cutting the flattened dough into 6 equal pieces and roll into rectangular sheets of desired size, said desired size being 20 cm× 30cm,
- spreading butter on top side of the rectangular sheets and stack the sheets together,
- refrigerating the stacks of sheets at -18°C for 30 min. to 40 min.,
- rolling each of the refrigerated sheets is rolled in desired size, the desired size being 28 cm×48 cm,
- cutting the rolled refrigerated sheets into triangle shape pieces of desired size, the desired size being 10 cm,
- spreading seed powder on each of the triangle pieces,
- rolling the pieces into croissant shape, cover with muslin cloth and leave for 20 min. to grow nearly double of its size,
- brushing the croissant shaped pieces with milk and place into a baking tray,
- pre-heating oven at a temperature of 375°F for 4 min. to 5 min. and put the baking tray containing croissant shaped pieces for baking for 15 min. until they puff and turns into orange golden brown color.

10. The method as claimed in claim 9, wherein said multigrain comprises cereals selected from wheat, oat, barley, quinoa, sorghum, bajra, or a combination thereof and pulses selected from chana, lupins, peas, chickpeas, red kidney beans, or a combination thereof.

11. The method as claimed in claim 9, wherein said multigrain comprises cereals and pulses in a ratio ranging from 3:1 to 2:2.

12. The method as claimed in claim 9, wherein said millets are selected from banyard, proso, barley, sorghum, ragi, kodo, teff, foxtail, little, pseudo, or a combination thereof.

13. The method as claimed in claim 9, wherein said beans are selected from faba beans, navy beans, soya beans, lima beans, pinto beans, black beans, cranberry beans, fava beans, black-eyed peas, or a combination thereof.

14. The method as claimed in claim 9, wherein said seeds are edible seeds selected from halim seeds, water melon seeds, sesame seeds, pumpkin seeds, niger seeds, sunflower seeds, flax seeds, musk-melon seeds, caraway seeds, or a combination thereof.

15. The method as claimed in claim 9, wherein said composition comprises whole wheat flour in the range of 12% to 14%, multigrain flour in the range of 42% to 44%, millet flour in the range of 12% to 14%, bean flour in the range of 12% to 4%, edible seeds 5%, yeast 1%, butter 4%, at least one of the Stellaria media leaves powder and Urtica dioica leaves powder in the range of 4% to 12%, and milk q.s.

16. The method as claimed in claim 9, wherein the method further comprises adding flavoring agent to the triangle pieces.

17. The method as claimed in claim 9, wherein said croissant are stable for at least 3 months in conventional packaging and at least 6 months in green nanopackaging at room temperature.