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Garg M, Yadav RL, Chopra R, Pani B, Sablania V. "Optimization and evaluation of quality characteristics of traditional Indian snack (baked balls) made by using pumpkin peel powder". JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2223-2233. [PMID: 37273562 PMCID: PMC10232705 DOI: 10.1007/s13197-023-05749-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/21/2022] [Accepted: 04/12/2023] [Indexed: 06/06/2023]
Abstract
The baked balls (traditional Indian snack litti) were formulated along with the standardization and optimization of different ingredients and recipe. The optimization was done by using response surface methodology. Box behnken model was selected for the optimization in which wheat flour (40-80%), roasted bengal gram flour (10-50%), and pumpkin peel powder (2.5-15%) were selected as an independent factor for the standardization of baked balls recipe against the dependent factors including sensory attributes (colour and texture), moisture content and water activity. The proximate analysis of optimized baked balls resulted in energy, carbohydrate, protein, fat, dietary fibre, calcium, iron, and zinc value as 310 kcal, 55.6 g/100 g, 13.78 g/100 g, 2.73 g/100 g, 40.18 mg/100 g, 4.57 mg/100 g and 2.97 mg/100 g respectively. Additionally, carotenoid content of control and optimized baked balls was found to be 284 µg/100 g and 838.93 µg/100 g whereas the ascorbic acid content was observed as 1.84 mg/100 g and 5.82 mg/100 g respectively. It showed a significant increase in nutritional parameters when compared with control (wheat flour) baked balls. This study also evidenced that pumpkin peel powder can be used as a food supplement for various nutritional components.
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Affiliation(s)
- Meenakshi Garg
- Bhaskaracharya College of Applied Sciences, University of Delhi, Dwarka, New Delhi 110075 India
| | - Roshan Lal Yadav
- Bhaskaracharya College of Applied Sciences, University of Delhi, Dwarka, New Delhi 110075 India
| | - Rajni Chopra
- National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana India
| | - Balaram Pani
- Bhaskaracharya College of Applied Sciences, University of Delhi, Dwarka, New Delhi 110075 India
| | - Vandana Sablania
- Institute of Home Economics, University of Delhi, Hauz Khas, New Delhi 110016 India
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Joshi H, Awasthi P, Shahi NC. Optimization of process variables for preparation of horse gram flour incorporated high fiber nutritious biscuits. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Homi Joshi
- Department of Foods and Nutrition Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
| | - Pratima Awasthi
- Department of Foods and Nutrition Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
| | - Navin Chandra Shahi
- Department of Post‐Harvest Process and Food Engineering Govind Ballabh Pant University of Agriculture and Technology Pantnagar India
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Heredia-Sandoval NG, Granados-Nevárez MDC, Calderón de la Barca AM, Vásquez-Lara F, Malunga LN, Apea-Bah FB, Beta T, Islas-Rubio AR. Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer's Spent Grain. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:41-47. [PMID: 31788720 DOI: 10.1007/s11130-019-00783-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Brewers' spent grain (BSG) is the major by-product of the brewing industry, with great potential as a functional ingredient due to its bioactive compounds. Thus, BSG could be suitable for improving the low nutritional quality of wheat-based snacks highly consumed by young people. The objective of this study was to substitute wheat flour with BSG (0, 10, 20, and 30%) for cookies elaboration, and evaluate the dough rheology, phenolic acids, antioxidant capacity, arabinoxylans content and proximate composition of the cookies Protein content and bioactive compounds (ferulic and p-coumaric acids, water unextractable arabinoxylans) of cookies significantly (p < 0.05) increased with the substitution level. In comparison to the wheat-alone cookies, the 20% BSG-containing cookies showed a lower hydrolysis and glycemic index (GI), and less total starch. The low cost, protein-rich BSG with antioxidant capacity improves the nutritional quality of cookies and may confer health benefits beyond basic nutrition.
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Affiliation(s)
- Nina G Heredia-Sandoval
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria C.P, 83304, Hermosillo, Sonora, Mexico
| | - María Del Carmen Granados-Nevárez
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria C.P, 83304, Hermosillo, Sonora, Mexico
| | - Ana M Calderón de la Barca
- Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C, Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria, C.P, 83304, Hermosillo, Sonora, Mexico
| | - Francisco Vásquez-Lara
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria C.P, 83304, Hermosillo, Sonora, Mexico
| | - Lovemore N Malunga
- Department of Food & Human Nutritional Sciences, University of Manitoba, 250 Ellis Building, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Franklin B Apea-Bah
- Department of Food & Human Nutritional Sciences, University of Manitoba, 250 Ellis Building, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Trust Beta
- Department of Food & Human Nutritional Sciences, University of Manitoba, 250 Ellis Building, Winnipeg, Manitoba, R3T 2N2, Canada
| | - Alma R Islas-Rubio
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Av. Gustavo Enrique Astiazarán Rosas, N0. 46, Colonia la Victoria C.P, 83304, Hermosillo, Sonora, Mexico.
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Ahmed HAM, Ashraf SA, Awadelkareem AM, Alam J, Mustafa AI. Physico-Chemical, Textural and Sensory Characteristics of Wheat Flour Biscuits Supplemented with Different Levels of Whey Protein Concentrate. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2019. [DOI: 10.12944/crnfsj.7.3.15] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The objective of this study was to evaluate the nutritional, non-nutritional as well as physico-chemical characteristics of biscuits developed from the supplementation of wheat flour with different levels of whey protein concentrate (WPC). The biscuits were prepared by using composite blends of wheat flour (WF) and WPC in different combination such as 100:0 (WF), 95:5 (WWP 5%), 90:10 (WWP 10%) and 85:15 (WWP 15). Proximate analysis of control as well as treated sample showed significant rise in crude protein content, with increase in WPC supplementation. Moreover, Non-nutritional factor such as tannin content and polyphenols was found to be highest in WF sample followed by WWP (5%), WWP (10%) and WWP (15%). In addition to that, in-vitro protein digestibility (IVPD) was found to be highest in WPC and when IVPD was compared with the crude protein, a significant difference was observed. Additionally, with the increase in WPC ratio the concentration of lysine, aspartic acid and glutamic acid was improved. Moreover mineral analysis revealed that, WF had highest amount of iron 0.66 mg/100g followed by WWP (5%), WWP (10%), WWP (15%) and WPC. Moreover, spread ratio of cookies found to be significant with the increase in the levels of WPC. Sensory evaluation of the samples revealed that, WWP (15%) had highest acceptance rating followed by WWP (10%). Based upon our investigation, we found that WPC could be a good source of supplementation for the development of protein enriched biscuits to combat the problem of malnutrition.
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Affiliation(s)
| | - Syed Amir Ashraf
- Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Hail KSA
| | | | - Jahoor Alam
- Department of Biology, College of Science, University of Hail, Hail KSA
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Nogueira ADC, Steel CJ. Protein enrichment of biscuits: a review. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1441299] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Amanda de Cássia Nogueira
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Caroline Joy Steel
- Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
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