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Rehman AU, Khan AU, Sohaib M, Rehman H. Comparative Analysis of Nutritional Properties, Phytochemical Profile, and Antioxidant Activities between Red and Green Water Chestnut ( Trapa natans) Fruits. Foods 2024; 13:1883. [PMID: 38928824 PMCID: PMC11202977 DOI: 10.3390/foods13121883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 06/28/2024] Open
Abstract
The present study explored the nutritional composition, phytochemicals analysis, and antioxidant capacity of two indigenous varieties of red and green water chestnut (WCN) fruit grown in Pakistan. Accordingly, this study was designed to investigate the proximate composition (moisture, ash, fiber, proteins, fat, and energy), physicochemical properties (pH, °Brix, and glycemic index), minerals, and vitamins. The methanolic extracts of WCN fruits were explored for phytochemicals (total phenolic and flavonoid content), and antioxidant potential was examined in vitro by 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity (DPPH) and Ferric reducing antioxidant power (FRAP). Quantitative determination of mineral (sodium, potassium, calcium, phosphorus, iron, manganese, copper, and zinc) and vitamin (vitamin C, vitamin B6, vitamin B2, vitamin B3, vitamin A, and β-Carotene) composition was also assessed. Based on the findings, the proximate compositions of WCN green and red varieties varied greatly as WCN green contained significantly higher protein (1.72%), fat (0.65%), dietary fiber (2.21%), moisture (70.23%), ash (1.16%), and energy content (112.8 Kcal) than WCN red. In WCN green, the macro-micromineral concentrations were significantly higher than WCN red. Among the minerals analyzed, potassium was the most abundant mineral found in both varieties. Levels of vitamin C, B6, A, and β-Carotene were significantly higher in WCN green. In this study, methanolic extract showed higher extraction efficiency than acetone, ethanol, and distilled water. WCN green had a significantly higher quantum of total phenolic (91.13 mg GAE/g) and total flavonoid (36.6 mg QE/g) and presented significantly higher antioxidant activity than the WCN red. This study showed that, among both varieties, WCN green extract has therapeutic potential against free radical mediated health conditions and suggested the potential use of this fruit as a source of natural antioxidants in nutraceuticals.
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Affiliation(s)
- Aniq Ur Rehman
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Science, Syed Abdul Qadir Jilani Outfall Road, Lahore 54000, Punjab, Pakistan; (A.U.R.); (M.S.)
| | - Azmat Ullah Khan
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Science, Syed Abdul Qadir Jilani Outfall Road, Lahore 54000, Punjab, Pakistan; (A.U.R.); (M.S.)
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Science, Syed Abdul Qadir Jilani Outfall Road, Lahore 54000, Punjab, Pakistan; (A.U.R.); (M.S.)
| | - Habib Rehman
- Department of Physiology, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jilani Outfall Road, Lahore 54000, Punjab, Pakistan;
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2
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Mba JC, Paes LT, Viana LM, Ferreira AJC, Queiroz VAV, Martino HSD, Azevedo L, de Carvalho CWP, Felisberto MHF, de Barros FAR. Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours. Foods 2023; 12:3261. [PMID: 37685193 PMCID: PMC10486629 DOI: 10.3390/foods12173261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/10/2023] Open
Abstract
In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus, this work evaluated the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite tannin sorghum (rich in resistant starch) and white cowpea flours. Extrudates and cookies were produced from a composite flour made of sorghum and cowpea, at a sorghum:cowpea flour ratio of 70:30, 50:50, and 30:70. Then, raw flours, cookies, and extrudates were characterized (dietary fiber, resistant starch, proteins, antioxidant capacity, pasting properties, etc.). Results obtained for particle size distribution and bulk density indicated that the particles increased and the color changed with the addition of cowpea flour. The raw tannin sorghum flour had a higher resistant starch concentration (36.3%) and antioxidant capacity (211.2 µmolTE/g), whereas cowpea flour had higher levels of proteins (18.7%) and dietary fiber (20.1%). This difference in the raw flour composition contributed to the nutritional value of the extrudates and cookies, especially the cookies which undergo dry heat and had higher retention of resistant starch and antioxidants. Moreover, sorghum flour presented a higher tendency to retrograde (high setback), which was decreased by the addition of cowpea flour. Overall acceptance and intention to purchase were higher for extrudates with 100% sorghum flour (6.52 and 68.3%, respectively) and cookies with 70% cowpea flour (7.03 and 76.7%, respectively). Therefore, nutritious and functional gluten-free extrudates and cookies, of good acceptability, can be produced from composite tannin sorghum and white cowpea flours.
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Affiliation(s)
- Joy Chinenye Mba
- Department of Food Technology, Federal University of Viçosa, Viçosa 36570-000, MG, Brazil (M.H.F.F.)
- Department of Food Science and Technology, Nnamdi Azikiwe University, Awka 420007, Nigeria
| | - Laise Trindade Paes
- Department of Food Technology, Federal University of Viçosa, Viçosa 36570-000, MG, Brazil (M.H.F.F.)
| | - Leonara Martins Viana
- Department of Food Technology, Federal University of Viçosa, Viçosa 36570-000, MG, Brazil (M.H.F.F.)
| | | | | | | | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Alfenas 37130-001, MG, Brazil
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Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder. Foods 2022; 11:foods11233802. [PMID: 36496613 PMCID: PMC9737565 DOI: 10.3390/foods11233802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/18/2022] [Accepted: 11/19/2022] [Indexed: 11/29/2022] Open
Abstract
This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f. alba) was dehydrated to CP following microwave heating, blanching, alkali or acid washing treatments. The results for nutrients and mineral composition of raw and processed CP elucidated raw CP to exhibit significantly (p < 0.05) higher amounts of protein (12.2%), dietary fiber (25.2%), Na (52 mg/100 g), Ca (355 mg/100 g), K (286 mg/100 g), Fe (14 mg/100 g) and Zn (32 mg/100 g). Among different processing techniques, microwave treatment resulted in a higher rate of reduction for alkaloids, oxalates, tannins and phytates contents, i.e., 77%, 85%, 85%, and 86%, respectively. Likewise, microwave treatment was found more effective in reducing residual levels of neonicotinoids, pyrethroids, organophosphates including imidacloprid, cypermethrin, bifenthrin, chlorpyrifos and deltamethrin in cabbage in the range of 0.98−0.12 ppm, 1.22−0.23 ppm, 1.03−0.15 ppm, 1.97−0.43 ppm, and 2.12−0.36 ppm, respectively. CP supplementation at the rate of 5% in unleavened flatbreads was observed to maintain textural and sensory attributes of the product. The results suggest microwave heating as a cost-effective technique to reduce toxicants load in cabbage powder. Further, ~5% supplementation of CP in wheat flour may also improve nutritional and functional properties of the baked goods.
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Aljobair MO. Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour. Food Sci Nutr 2022; 10:3415-3423. [PMID: 36249959 PMCID: PMC9548354 DOI: 10.1002/fsn3.2942] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 04/20/2022] [Accepted: 05/12/2022] [Indexed: 11/10/2022] Open
Abstract
Sorghum and millet are rich in nutrients and bioactive compounds. They can enhance nutrition and health. This study was aimed to develop sorghum-millet gluten-free cookies from sorghum and millet composite flour. Cookies were made using 100% wheat WF100%, sorghum SF100% ,and millet MF100% flours and composite flours of 25% sorghum-75% millet (SF25%-MF75%), 50% sorghum-50% millet (SF50%-MF50%), and 75% sorghum-25% millet (SF75%-MF25%). The physicochemical, nutritional, bioactive, and sensory quality attributes of the developed cookies were evaluated. The results of flours displayed that the highest values of peak viscosity and final viscosity were observed in SF100%, breakdown and pasting temperature were observed in WF100%, setback viscosity in composite flour of SF25%-MF75%, and hardness and chewiness in WF 100%. Regarding cookies analysis results, the highest values of hardness were shown in WF100% and SF100% cookies, and the highest water activity was observed in the cookies of (SF25%-MF75% and SF50%-MF50%), and the (SF75%-MF25%) cookies had the best diameter and thickness. The lowest water-holding capacity (WHC) and oil-holding capacity (OHC) were found in (WF100%) cookies, while they were high in the cookies of SF and MF flours and their combinations (p ≤ .05). The cookies made using the composite flour of SF25%-MF75% appeared to have the uppermost values of moisture, protein, fat, total phenolic content (TPC), and antioxidant activity. They have the highest contents (p ≤ .05) of potassium, sodium, magnesium, and calcium. The scores of all sensory attributes of all cookie types were higher than the cutoff score (5). Overall, the incorporation of sorghum and millet flour in cookies formulation enhanced the physicochemical, nutritional, and bioactive properties without major effect on the sensory attributes of the product, which make it excellent nutritive and healthy sorghum-millet gluten-free cookies.
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Affiliation(s)
- Moneera O. Aljobair
- Nutrition and Food Science (PHD), Department of Physical Sport Science, College of EducationPrincess Nourah bint Abdulrahman UniversityRiyadhSaudi Arabia
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The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles. J FOOD QUALITY 2022. [DOI: 10.1155/2022/4940343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2–10% supplementation levels. Cooking losses of the value-added baked goods significantly (
) declined from 2.4–1.2%. The results for water solubility, foaming capacity, and bulk density suggested significant (
) increases from 8–10%, 77–87% and 0.51–0.70 g/mL, respectively, on replacing wheat flour with FSP in the value-added product. Dehydrated FSP addition caused significant (
) improvement in ash (0.90–1.54%), proteins (10.4–13.7%), and crude fibers (0.9–1.9%) contents of the noodles. Maximum supplementation of FSP in supplemented noodles significantly (
) improved the TPC, TFC, DPPH, and FRAP values from 111–310 mg GAE/100 g, 2.3–2.8 mg CE/g, 31–42%, and 215–460 umol/100 g, respectively. Sensory evaluation of supplemented noodles revealed the highest sensory acceptability of the value-added product at a 6% supplementation level. Conclusively, supplementing dehydrated FSP in the development of value-added foods could improve its functional features. It could also be considered as a plausible source of fibers and proteins, which might be helpful in mitigating malnutrition and a number of health maladies, such as cancer and diabetes.
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6
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Characteristics of wheat flour blends with water chestnut flour and effects of different temperature on frozen fermented dough. Cereal Chem 2022. [DOI: 10.1002/cche.10595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Jan N, Naik HR, Gani G, Bashir O, Amin T, Wani SM, Sofi SA. Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00088-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThis study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p < 0.05) higher mineral profile and lightness (L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels.
Graphical abstract
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Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food. Journal of Food Science and Technology 2021; 58:2385-2394. [PMID: 33967335 DOI: 10.1007/s13197-020-04751-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2019] [Accepted: 09/09/2019] [Indexed: 10/23/2022]
Abstract
Diverse researchers have considered by-products of food and agricultural processing industries as a source of antioxidants. Tamarind (Tamarindus indica) is a leguminous tree, native from tropical Africa bearing edible fruit. The fruit is composed of 30% pulp, 40% seed, and 30% pericarp. Currently, tamarind pericarp is a waste from tamarind processing (approximately 54,400 tons of pericarp in 2012 worldwide) and is contributing to environmental contamination. This research aimed to determine the effect of maceration, microwaves, and ultrasound on the increase in the antioxidant availability in tamarind pericarp and its incorporation as a functional ingredient in cookies (5 and 10% substitution). Antioxidant content, antioxidant activity, proximate, and sensorial analysis of the cookies were conducted. The microwave method was the best pretreatment compared with sonication and maceration since it showed 1.3-fold higher amounts of phenolic compounds and 1.2-fold higher antioxidant capacity. The 10% substitution of tamarind pericarp powder in cookies, significantly increased the fiber content (four-fold) and phenolic compounds content (2.6-fold) and the product presented good acceptance in a sensorial test. Thus, tamarind pericarp powder could be considered as an antioxidant and fiber source and could be used as a functional ingredient in food products.
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9
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Nutritional composition and quality characterization of lotus (Nelumbo nucifera Gaertn.) seed flour supplemented cookies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00622-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Waseem M, Akhtar S, Manzoor MF, Mirani AA, Ali Z, Ismail T, Ahmad N, Karrar E. Nutritional characterization and food value addition properties of dehydrated spinach powder. Food Sci Nutr 2021; 9:1213-1221. [PMID: 33598205 PMCID: PMC7866621 DOI: 10.1002/fsn3.2110] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 02/03/2023] Open
Abstract
This study aimed at investigating the physicochemical and bread-making features of dehydrated spinach. Physicochemical composition of spinach powder was compared with wheat flour and the effect of spinach powder supplementation on the nutritional composition, dough rheology, and quality attributes of chapatti were assessed. The results suggested spinach powder to be holding 8.2% crude fiber, 19.2% protein, 1,304 mg/100g calcium, and 40.4 mg/100g iron. Spinach powder indicated significantly increased values for hygroscopicity, swelling power, and water solubility index values, that is, 6.4%, 7.1 g/g, and 4.2%, respectively, when compared with wheat flour. Supplementation of spinach powder in wheat flour at 20% substitution level significantly reduced dough development properties including water absorption, dough stability, and peak dough development time. Color measurements of baked chapatti indicated a significant reduction in L*, a*, and chroma values with increasing the level of spinach powder supplementation; however, sensory profiling confirmed that supplementation of spinach powder at 7.5% had an optimum effect on the overall acceptability of the baked product. The results further suggested that replacing wheat flour with spinach powder (5%-7.5%, w/w) in baked products could be a viable dietary approach to enhance the optimum supply of micronutrients and to combat micronutrient deficiencies among various population segments.
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Affiliation(s)
- Muhammad Waseem
- Institute of Food Science & NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Saeed Akhtar
- Institute of Food Science & NutritionBahauddin Zakariya UniversityMultanPakistan
| | | | - Asif A. Mirani
- Postharvest and Food Eng. Agricultural Engineering DivisionIslamabadPakistan
| | - Zulfiqar Ali
- Postharvest and Food Eng. Agricultural Engineering DivisionIslamabadPakistan
| | - Tariq Ismail
- Institute of Food Science & NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Nazir Ahmad
- Institute of Home and Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Emad Karrar
- Department of Food EngineeringFaculty of EngineeringUniversity of GeziraWad MedaniSudan
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Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and ‘Okara’ flour blends. SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00622] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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12
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Visco-thermal and structural characterization of water chestnut flour. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2949-2959. [PMID: 32624600 DOI: 10.1007/s13197-020-04327-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/18/2019] [Accepted: 03/05/2020] [Indexed: 10/24/2022]
Abstract
In order to increase flour recovery, resistant starch content and to lower the glycemic index and glycemic load, the water chestnuts were subjected to pre-optimized conditions of pre-conditioning. The low glycemic index water chestnut flour (F1) obtained thereafter was analyzed for different functional, viscous, thermal and structural properties. F1 exhibited improved functional properties due to gelatinization of starch followed by retrogradation during pre-conditioning which confirms its feasibility for development of diverse food products in comparison to commercially available market flour (F2). Pasting properties-peak viscosity, hold viscosity, breakdown viscosity, final viscosity and set back viscosity (SBV) were found significantly (p < 0.01) higher in case of F1 than F2. Higher peak viscosity of F1 can be accorded to its higher swelling capacity than F2. Further, higher SBV of F1 suggests its susceptibility towards retrogradation and gel formation. Differential scanning calorimetry results revealed that gelatinization temperature, endothermic peak width, onset, peak and conclusion temperatures were significantly (p < 0.01) lower, whereas enthalpy of gelatinization and peak height index were significantly (p < 0.01) higher in case of F1 as compared to F2. Lower gelatinization transition temperatures of F1 could be attributed to its more water absorption ability than F2 which suggests its potential as a thickening agent in foods. ATR-FTIR studies revealed high absorbance ratio at 1047/1022 cm-1 in F1 as compared to F2 which confirmed the presence of packed double helices within the starch crystalline regions in F1 sample. Scanning electron microscopy showed the smooth, plumper and fused granules in F1 whereas disintegrated granules were observed in F2.
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13
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Optimization and characterization of functional cookies with addition of Tinospora cordifolia as a source of bioactive phenolic antioxidants. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109639] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Jakubczyk A, Ćwiek P, Rybczyńska-Tkaczyk K, Gawlik-Dziki U, Złotek U. The Influence of Millet Flour on Antioxidant, Anti-ACE, and Anti-Microbial Activities of Wheat Wafers. Foods 2020; 9:E220. [PMID: 32093055 PMCID: PMC7074126 DOI: 10.3390/foods9020220] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/13/2020] [Accepted: 02/17/2020] [Indexed: 01/10/2023] Open
Abstract
The aim of the present study was to investigate antioxidant, angiotensin converting enzyme (ACE) inhibitory, and anti-microbial activities of wheat wafers enriched with 1%, 2%, or 3% (w/w) of millet flour (M1, M2, or M3, respectively). All samples were characterized by a richer composition of protein, polyphenols, flavonoids, phenolic acids, and reducing sugar in comparison with the control sample. The highest content of the components, i.e., 1.03 mg mL-1, 0.021 mg mL-1, 2.26 mg mL-1, 0.17 µg mL-1, and 0.63 mg mL-1, respectively, was detected in sample M3. The same sample was characterized by 803.91 and 42.79% of water and oil absorption capacity, respectively. The additive did not change the rheological features of the wafers. The 3% addition of millet flour to the wafer formulation induced the highest antioxidant activity against DPPH, Fe2+ chelation, and ACE inhibitory activity of hydrolysates (IC50 = 191.04, 0.46, and 157.73 µg mL-1, respectively). The highest activities were determined in the M3 fraction <3.0 kDa (IC50 = 3.46, 0.26, and 16.27 µg mL, respectively). In turn, the M2 fraction was characterized by the highest antimicrobial activity against Listeria monocytogenes with a minimum inhibitory concentration (MIC) value of 75 µg mL-1.
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Affiliation(s)
- Anna Jakubczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland; (A.J.); (P.Ć.); (U.G.-D.)
| | - Paula Ćwiek
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland; (A.J.); (P.Ć.); (U.G.-D.)
| | - Kamila Rybczyńska-Tkaczyk
- Department of Environmental Microbiology, Laboratory of Mycology, The University of Life Sciences, Leszczyńskiego Street 7, 20-069 Lublin, Poland;
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland; (A.J.); (P.Ć.); (U.G.-D.)
| | - Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland; (A.J.); (P.Ć.); (U.G.-D.)
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15
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Beigh MA, Hussain SZ, Naseer B, Rouf A, Ahmad Raja T. Storage studies of water chestnut flour. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mushtaq Ahmed Beigh
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
| | - Bazila Naseer
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
| | - Abdul Rouf
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
| | - Tariq Ahmad Raja
- Division of Agricultural Statistics Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Shalimar India
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Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SAM. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. FOOD SCI TECHNOL INT 2019; 26:311-320. [PMID: 31818128 DOI: 10.1177/1082013219894127] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6-6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.
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Affiliation(s)
- S Hussain
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - A A Mohamed
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - M S Alamri
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - M A Ibraheem
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Akram A Abdo Qasem
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mohamed F Serag El-Din
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.,Department of Nutrition and Food Science, Faculty of Home Economics, Menoufia University, Menoufia, Egypt
| | - Salah Abdulaziz M Almaiman
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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17
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Hussain SZ, Beigh MA, Naseer B, Amin T, Naik HR. Characteristics of resistant starch in water chestnut flour as improved by preconditioning process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1588300] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
| | - Mushtaq Ahmed Beigh
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
| | - Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
| | - Haroon Rashid Naik
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar, India
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18
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Aboshora W, Yu J, Omar KA, Li Y, Hassanin HAM, Navicha WB, Zhang L. Preparation of Doum fruit ( Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties. Journal of Food Science and Technology 2019; 56:1328-1336. [PMID: 30956312 DOI: 10.1007/s13197-019-03605-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2019] [Accepted: 01/24/2019] [Indexed: 11/26/2022]
Abstract
The increasing demand for functional foods has boosted up the food industry to produce fiber-enriched products. In this study, dietary fiber (DF) was isolated from Doum fruit by exploiting the combination of microwave reactor technique and superfine grinding technology. The isolated Doum dietary fiber (DDF) possessed a high content of total dietary fiber, essential minerals and total polyphenols with good antioxidant activity. Biscuits were prepared by substituting wheat flour with DDF at different levels (0, 2.5, 5, 7.5 and 10%) and assessed for dough mixing properties and biscuit quality. The results showed that an increase of DDF in the flour affected physical parameters of biscuits by increasing the biscuits hardness and reducing the diameter, thickness and spread ratio. Supplementation of biscuits with DDF improved the nutritional value in terms of DF contents and essential minerals. Improvement in total phenolic contents (TPC) and antioxidant activities of the biscuits were also noted as a result of DDF supplementation. Biscuits supplemented with 7.5% DDF showed overall better sensorial characteristics. Conclusively, this study has shown that supplementation of wheat flour with DDF improved nutritional profile, antioxidant properties and overall consumer acceptability of biscuits. The present findings will be helpful regarding the development of functional foods enriched with DDF.
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Affiliation(s)
- Waleed Aboshora
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
- Department of Food Processing Engineering, Faculty of Engineering and Technical Studies, University of El-Imam El-Mahdi, P. O. Box 209, Kosti, Sudan
| | - Jiahao Yu
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
| | - Khamis Ali Omar
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Yinghao Li
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
| | - Hinawi A M Hassanin
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Willard Burton Navicha
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Lianfu Zhang
- 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 2School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
- 3National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122 China
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19
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Influence of fermented and unfermented Agaricus bisporus polysaccharide flours on the antioxidant and structural properties of composite gluten-free cookies. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Borges A, Fonseca C, Carreira F, Rodrigues I, Henriques M, Veloso ACA, Peres AM. Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9999-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Vasanthakumari P, Jaganmohan R. Process development and formulation of multi‐cereal and legume cookies. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13824] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- P. Vasanthakumari
- Department of Food Product Development Indian Institute of Food Processing Technology Thanjavur India
| | - R. Jaganmohan
- Department of Food Product Development Indian Institute of Food Processing Technology Thanjavur India
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22
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Baba WN, Tabasum Q, Muzzaffar S, Masoodi FA, Wani I, Ganie SA, Bhat MM. Some nutraceutical properties of fenugreek seeds and shoots ( Trigonella foenum-graecum L .) from the high Himalayan region. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.02.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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23
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Adefegha SA. Impact of pasting on starch composition, estimated glycemic index, phenolic constituents, antioxidant activities and antidiabetic properties of flour produced from cocoyam (Colocasia esculenta
) corm. J Food Biochem 2018. [DOI: 10.1111/jfbc.12514] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Stephen Adeniyi Adefegha
- Functional Foods, Nutraceuticals and Phytomedicine Laboratory, Department of Biochemistry; Federal University of Technology; Akure Nigeria
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24
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Effect of sprouting on cake quality from wheat–barley flour blends. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9739-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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Effect of some preservation techniques on quality parameters and antioxidant properties of banana pulp during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9679-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Dupuis JH, Tsao R, Yada RY, Liu Q. Physicochemical properties and in vitro digestibility of potato starch after inclusion with vanillic acid. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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27
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Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties. Journal of Food Science and Technology 2017; 54:3791-3801. [PMID: 29085121 DOI: 10.1007/s13197-017-2776-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2017] [Accepted: 07/20/2017] [Indexed: 10/18/2022]
Abstract
Packing tissue between and around the kernel halves just turning brown (PTB) is a phenological indicator of kernel ripening at harvest in walnuts. The effect of three ripening stages (Pre-PTB, PTB and Post-PTB) on kernel quality characteristics, mineral composition, lipid characterization, sensory analysis, antioxidant and antibacterial activity were investigated in fresh kernels of indigenous numbered walnut selection of Kashmir valley "SKAU-02". Proximate composition, physical properties and sensory analysis of walnut kernels showed better results for Pre-PTB and PTB while higher mineral content was seen for kernels at Post-PTB stage in comparison to other stages of ripening. Kernels showed significantly higher levels of Omega-3 PUFA (C18:3n3) and low n6/n3 ratio when harvested at Pre-PTB and PTB stages. The highest phenolic content and antioxidant activity was observed at the first stage of ripening and a steady decrease was observed at later stages. TBARS values increased as ripening advanced but did not show any significant difference in malonaldehyde formation during early ripening stages whereas it showed marked increase in walnut kernels at post-PTB stage. Walnut extracts inhibited growth of Gram-positive bacteria (B. cereus, B. subtilis, and S. aureus) with respective MICs of 1, 1 and 5 mg/mL and gram negative bacteria (E. coli, P. and K. pneumonia) with MIC of 100 mg/mL. Zone of inhibition obtained against all the bacterial strains from walnut kernel extracts increased with increase in the stage of ripening. It is concluded that Pre-PTB harvest stage with higher antioxidant activities, better fatty acid profile and consumer acceptability could be preferred harvesting stage for obtaining functionally superior walnut kernels.
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Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour. Journal of Food Science and Technology 2017; 54:2156-2165. [PMID: 28720973 DOI: 10.1007/s13197-017-2656-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/15/2017] [Accepted: 04/18/2017] [Indexed: 10/19/2022]
Abstract
This study was undertaken to prepare novelly formulated cookies from elephant foot yam flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition, quality characteristics, texture, pasting and organoleptic properties. The formulated cookies prepared from EFYF, substituting RWF up to 70% had sensory properties similar to that of refined flour cookies (control). EFYF and RWF blend revealed reduced water and oil absorption capacity with increased peak and final viscosities when compared with RWF. Reduced lightness, increased redness and hardness were observed for formulated cookies with increase in storage time. Irrespective of the decreasing trend in their texture, overall acceptance of the EFYF cookies by the consumers was increased. Sensory scores revealed the preference of consumers towards formulated cookies. Overall analysis disclosed that the cookies prepared from A. paeoniifolius flour proved acceptable not only in quality characteristics but also fulfil the demand of functional foods in preparation of cookies.
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Shafi M, Baba WN, Masoodi FA. Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9486-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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