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Agrawal J, Kumar KA, Indrani D, Radha C. Effect of Moringa oleifera seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4731-4739. [PMID: 36276549 PMCID: PMC9579257 DOI: 10.1007/s13197-022-05555-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/04/2022] [Accepted: 07/05/2022] [Indexed: 06/16/2023]
Abstract
In the present study, debittered Moringa Oleifera seed flour (DDMF) rich in protein, vitamins, minerals and balanced amino acid and fatty acid profile was used to develop functional cookies. DDMF was incorporated at 25, 50, 75 and 100% levels and studied their effect on flour rheological, physicochemical, micro-structural, sensory and nutritional properties of cookies. The results revealed that the addition of an increasing amount of DDMF from 0 to 100% increased water absorption (59.5-77%) by farinograph study; cookie dough hardness (89.2-284.7 N); decreased pasting temperature (60.2-30.1 °C) and peak viscosity (696-9 BU) by amylograph study. SEM studies of cookies indicated that, in control cookies, starch granules are completely gelatinized and enmeshed in the gluten protein matrix, whereas, in 50% DDMF incorporated cookies, partially gelatinized starch granules are seen embedded in a weak protein matrix. Sensory evaluation showed that incorporating DDMF, up to 50% of cookies had clean mouthfeel without any residue formation and were highly acceptable; however, beyond that limit, they became brittle. The addition of 50% DDMF increased cookies' in-vitro protein digestibility, mineral contents, and fatty acids content. Thus, the nutritional quality of cookies concerning quantity and quality of protein and fat could be enhanced by incorporating DDMF.
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Affiliation(s)
| | - K. Ashwath Kumar
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - D. Indrani
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - C. Radha
- Protein Chemistry and Technology, Mysore, India
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2
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Bharath AP, Kathalsar AK, Chandrashekhar S, Prabhasankar P. Influence of tetraploid wheat (
Triticum dicoccum)
on low glycaemic index pizza base processing and its starch digestibility. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14845] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Adguru Papanna Bharath
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore570020India
| | - Ashwath Kumar Kathalsar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore570020India
| | - Soumya Chandrashekhar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore570020India
| | - Pichan Prabhasankar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute Mysore570020India
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Wadikar DD, Wandhekar SS, Sharma G, Semwal AD. Development and Evaluation of Multigrain Soup Sticks Based on Box–Behnken Design. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1884999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- D. D. Wadikar
- Grain Science & Technology Department, DRDO-Defence Food Research Laboratory, Mysore, Karnataka, India
| | - Sangram S. Wandhekar
- Grain Science & Technology Department, DRDO-Defence Food Research Laboratory, Mysore, Karnataka, India
| | - G.K. Sharma
- Grain Science & Technology Department, DRDO-Defence Food Research Laboratory, Mysore, Karnataka, India
| | - AD Semwal
- Grain Science & Technology Department, DRDO-Defence Food Research Laboratory, Mysore, Karnataka, India
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Ashwath Kumar K, Sudha ML. Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies. Journal of Food Science and Technology 2020; 58:2630-2640. [PMID: 34194098 DOI: 10.1007/s13197-020-04769-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/26/2020] [Accepted: 08/28/2020] [Indexed: 11/29/2022]
Abstract
Fat and sugar are responsible for the structure of cookies but make them nutritionally inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat flour (WWF) and incorporation of multigrain mix (MM-oats, peas and fenugreek flours) at 0, 25, 50, 75 and 100% levels was studied. Further, fat was replaced using pumpkin seed (PS) or watermelon seed (WS) at 25, 50 and 75% level and sugar was replaced using dry dates (DD) or raisins (RS) separately at 20, 40 and 60%. MM having protein at 15.13% and dietary fibre at 12.83% significantly decreased the water absorption (68.1-60.6%), stability (2.52-1.35 min), amylograph peak viscosity (665-821 BU), and cookie dough hardness (1737-690.5) at 100% MM. Based on the physico-sensory analysis, 75% replacement of WWF with MM was selected for replacement of fat or sugar. Addition of PS or WS increased the dough hardness (1235-4103 g), whereas the spread ratio of cookies decreased from 6.25 and 6.31 to 5.54 and 4.06 respectively. Replacement of fat with PS at 50%, sugar by DD at 40% along with a combination of sodium stearoyl lactylate (SSL) and glycerol mono stearate (GMS) showed improvement in the cookie texture. The scanning electron microscope (SEM) of cookie showed coating of starch granules and appearance of sheet-like covering of protein network. The mono and polyunsaturated fatty acid profile of cookies improved apart from a two-fold increase in protein and three-fold increase in dietary fibre.
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Affiliation(s)
- K Ashwath Kumar
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - M L Sudha
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
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Chiş MS, Pop A, Păucean A, Socaci SA, Alexa E, Man SM, Bota M, Muste S. Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles. Molecules 2020; 25:molecules25030442. [PMID: 31973089 PMCID: PMC7037562 DOI: 10.3390/molecules25030442] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/15/2020] [Accepted: 01/15/2020] [Indexed: 11/16/2022] Open
Abstract
Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0-25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer's preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.
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Affiliation(s)
- Maria Simona Chiş
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
- Correspondence: ; Tel.: +40-744-604728
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania;
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-food Technologies, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 119 Calea Aradului Street, 300641 Timişoara, Romania;
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Monica Bota
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Sevastiţa Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
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Pamisetty A, Kumar KA, Indrani D, Singh RP. Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:253-262. [PMID: 31975728 PMCID: PMC6952524 DOI: 10.1007/s13197-019-04055-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/19/2019] [Accepted: 08/21/2019] [Indexed: 12/16/2022]
Abstract
Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an ω-5 fatty acid, is known to render various health beneficial effects to humans. The objective of this study was to prepare and observe the effect of replacement of wheat flour with 5-12.5% punicic acid rich pomegranate seed powder (PSP, 9XXX fraction) on rheological, physico-sensory and antioxidant properties of bread. The increasing amount of PSP caused decrease in farinograph water absorption capacity, dough stability; amylograph peak viscosity; bread volume and overall quality score, whereas crumb hardness was increased. The combination of additives (CA) showed significant improvement in dough strength, texture and quality of bread with 10% PSP. The total polyphenol content (TPP) and radical scavenging activity (RSA) increased by 10- to 30-fold while PA was increased to 60-fold when compared to control. The recovery of PA from bread samples was in range of 45-60% and further increased by the addition of CA (65%). Hence, 10% PSP bread having 60% recovery of PA can be successfully considered for formulations without altering the rheological and sensory quality of bread. These results reveal that PA rich PSP prepared from a fruit industry by-product can be utilized for preparing antioxidant rich functional bread which also helps in overall improvement of bone health.
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Affiliation(s)
- Aruna Pamisetty
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570 020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - K. Ashwath Kumar
- Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysuru, Karnataka 570 020 India
| | - D. Indrani
- Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysuru, Karnataka 570 020 India
| | - R. P. Singh
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570 020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
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Ashwath Kumar K, Sharma GK, Anilakumar KR. Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit. Journal of Food Science and Technology 2019; 56:746-753. [PMID: 30906032 DOI: 10.1007/s13197-018-3533-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2018] [Accepted: 11/26/2018] [Indexed: 11/29/2022]
Abstract
Effect of addition of multigrain premix (MGP) prepared using a combination of cereals, pulses and oilseeds at 40% level, on nutritional properties of multigrain biscuit, its in-vitro and in-vivo protein digestibility and protein profiling were studied. The incorporation of MGP significantly increased the protein content (from 7.37 to 16.61%), insoluble dietary fiber (from 1.71 to 6.67%), soluble dietary fiber (from 0.46 to 2.42%). The significant increase in the levels of isoleucine (ND-34.79%), methionine (0.04 to 7.65%), tryptophan (0.22 to 5.95%) valine (0.38 to 16.58%), lysine (0.36 to 7.32%), and threonine (0.51 to 7.2%) was observed, whereas fatty acid profile of MGP incorporated biscuits showed increased polyunsaturated fatty acids and decreased saturated fatty acids. The vitamin-mineral profile of MGP incorporated biscuits showed increased the thiamin (0.07-0.21 mg/100 g), riboflavin (0.09-0.28 mg/100 g), calcium (12.89-45.28 mg/100 g) and iron (1.13-3.47 mg/100 g) contents. The in-vitro protein digesibility of multigrain and control biscuits indicated that the proteins present in multigrain biscuits had high digestibility (71.73%) as compared to control biscuit (38.13%). The in-vivo studies indicated that, the protein quality of multigrain biscuits was comparable with casein protein with high protein efficiency ratio of 3.02. The electrophoretic pattern of multigrain biscuits showed subunit molecular weight distribution of different protein units and aggregation of protein bands at high molecular weight region of 85 to 166 kD. The outcome of the study indicated the possibility of utilising MGP to improve the overall nutritional quality of biscuits.
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Affiliation(s)
- K Ashwath Kumar
- 1Cereals and Pulses Technology Division, DRDO - Defence Food Research Laboratory, Siddarthanagar, Mysore, India
| | - G K Sharma
- 1Cereals and Pulses Technology Division, DRDO - Defence Food Research Laboratory, Siddarthanagar, Mysore, India
| | - K R Anilakumar
- 2Applied Nutrition Division, DRDO - Defence Food Research Laboratory, Siddarthanagar, Mysore, India
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8
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Šottníková V, Langová R, Hřivna L, Nedomová Š, Jůzl M. Quality of biscuits as affected by addition of fibre. POTRAVINARSTVO 2019. [DOI: 10.5219/1034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of the study was to propose formulas with addition of bamboo and hemp fibre and grape seed flour in an amount of 3, 6 and 9% and then assess the effect of added fibre on the quality of biscuits. A total of 20 samples were baked, in half of the samples the basic ingredient was wheat flour, and in the rest of samples spelt flour was used. During a baking experiment, it was found that the best effect on the product volume and the weight after baking had bamboo fibre. Minor baking losses occurred in biscuits with wheat flour. The best sensory results were attained with the sample having 3% of grape seed flour with a spelt flour base. The crispiest was the sample made from spelt flour with 3% of hemp fibre and the wheat samples with bamboo fibre were of the lightest colour. Control samples had the highest nutritional values and biscuits with added bamboo fibre contained the lowest energy in both formulas.
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Dhumal CV, Pal K, Sarkar P. Characterization of Tri-Phasic Edible Films from Chitosan, Guar Gum, and Whey Protein Isolate Loaded with Plant-Based Antimicrobial Compounds. POLYM-PLAST TECH MAT 2018. [DOI: 10.1080/03602559.2018.1466179] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Chanda Vilas Dhumal
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, India
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela, India
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, India
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The effect of surfactants on multigrain incorporated short biscuit dough and its baking quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9750-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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K AK, Sharma GK. Functionality of Different Surfactants on the Rheological and Micro-Structural Characteristics of Multigrain Premix Incorporated Wheat Flour. J Texture Stud 2016. [DOI: 10.1111/jtxs.12209] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Ashwath Kumar K
- Cereals and Pulses Technology Division; Defence Food Research Laboratory, Siddhartha Nagar; Mysore 570 011 India
| | - G. K. Sharma
- Cereals and Pulses Technology Division; Defence Food Research Laboratory, Siddhartha Nagar; Mysore 570 011 India
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