scholarly journals Applying an Ingredient with Antioxidant Activity and its Effect on the Nutritional and Sensory Quality of Cookies

2020 ◽  
Vol 06 (03) ◽  
Author(s):  
Gisela Fabiani ◽  
Silvina Generoso ◽  
Karina Costa ◽  
Domingo Rosas ◽  
Sara Macías
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality

scholarly journals Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

J ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 430-443
Author(s):  
Dhrubajyoti Singha ◽  
Md. Fahad Jubayer ◽  
Kumkum Devnath ◽  
Delara Akhter ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Nutritional Profile ◽  
Nutrient Value ◽  
Freeze Dried

Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

Optimization of roasting conditions according to antioxidant activity and sensory quality of coffee brews

2013 ◽  
Vol 22 (1) ◽  
pp. 23-29 ◽  
Author(s):  
Hun-Sik Chung ◽  
Do-Hee Kim ◽  
Kwang-Sup Youn ◽  
Joo-Baek Lee ◽  
Kwang-Deog Moon
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Coffee Brews

scholarly journals The effect of powdered spices formula on antioxidant activity and sensory quality of solid brem

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 120-127
Author(s):  
N.V. Maramy ◽  
B.R. Handayani ◽  
M.A. Zaini
Keyword(s):  
Antioxidant Activity ◽  
Water Activity ◽  
Sensory Quality ◽  
Ph Value ◽  
Block Design ◽  
Polynomial Method ◽  
Significance Level ◽  
Light Yellow ◽  
Significant Difference

Solid brem is one of Indonesian traditional food. The low level of antioxidant content might be increased by adding powdered spice formula which is rich in phenolic compounds. The objective of this study was to determine the effect of powdered spices formula on antioxidant activity and sensory quality of solid brem. The formulation of powdered spices was ginger, turmeric, cloves, nutmeg, pepper, and cinnamon in a ratio of 3: 1: 1: 1: 1: 0.5. Randomized Complete Block Design (RCBD) with six treatments of adding powdered spices formula (0, 1, 2, 3, 4, and 5%) and three replications were used as the method. The data were analyzed by analysis of variance (ANOVA) at a 5% significance level using Co-Stat software and tested further by Orthogonal Polynomial Method (OPM) or using Honestly Significant Difference (HSD). The result showed that adding powdered spices formula on solid brem had a significant different effect on antioxidant activity, water activity, pH value, physical quality (texture and color), and sensory quality (hedonic) on color, taste, texture, and melting in the mouth. The addition of 4% of the spices formula is recommended to produce the best quality of solid brem with the following characteristic: 80.51% of antioxidant activity, 15.71 mg GAE/g of material total phenol, 40.90% Brix of total dissolved solids, 0.55 water activity (Aw), 3.44 pH value, 9.08 N texture value (physical), and 84.68 oHue color value (physical). The product had light yellow; slightly spicy, solid and rather smooth texture, and melting in the mouth. The high content of antioxidant activity in the product proved the potential of using powdered spices in improving the antioxidant activity of solid brem.

scholarly journals Antioxidant Activity, Color, Carotenoids Composition, Minerals, Vitamin C and Sensory Quality of Organic and Conventional Mandarin Juice, cv. Orogrande

2011 ◽  
Vol 17 (3) ◽  
pp. 241-248 ◽  
Author(s):  
P. Navarro ◽  
A.J. Pérez-López ◽  
M.T. Mercader ◽  
A.A. Carbonell-Barrachina ◽  
J.A. Gabaldon
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Organic Farming ◽  
Sensory Quality ◽  
Good Source ◽  
Total Carotenoids ◽  
Trained Panel ◽  
Orange Color ◽  
Mandarin Juices

The effects of organic farming on antioxidant activity, CIE L*a*b* color, carotenoids composition, minerals contents, vitamin C and sensory quality of Orogrande mandarin juices were studied. Independent of the farming type, mandarin juices can be considered as good source of some important nutrients, such as potassium and antioxidant chemicals, for example, β-cryptoxanthin. Organic farming of mandarins resulted in juices with higher antioxidant activity, total carotenoids concentrations, minerals (Ca, K and Fe) contents, vitamin C content, more appealing and intense orange color and better sensory quality. For instance, organic Orogrande juice contained significantly (p < 0.001) higher total carotenoids content (22.7 ± 0.3 mg/L) than conventional juice (15.7 ± 0.4 mg/L); a similar pattern was observed for the antioxidant activity, with values being 0.076±0.004 and 0.053 ± 0.003 mM Trolox m/L in organic and convectional juices, respectively. A trained panel stated that organic Orogrande juices had higher intensities of orange color, fresh mandarin and floral aromas than conventional juices.

scholarly journals Effect of Microencapsulation Techniques on Physical and Chemical Characteristics of Functional Beverage Based on Red Betel Leaf Extract (Piper crocatum)

2020 ◽  
Vol 23 (8) ◽  
pp. 276-282
Author(s):  
Mega Safithri ◽  
Susi Indariani ◽  
Rosalina Yuliani
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Leaf Extract ◽  
Sensory Quality ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Betel Leaf ◽  
Functional Drink ◽  
Physical And Chemical

Functional drinks based on red betel leaf extract have antioxidant activity, but they still have a bitter taste. This study aims to determine the effect of microencapsulation on phenol content, antioxidant activity, and sensory quality of functional drinks based on betel leaf extract. Microencapsulation of functional drinks was made using maltodextrin coatings with concentrations of 10% and 20%. Antioxidant activity was tested by the CUPRAC method. The ready to drink (RTD) functional drink has a total phenolic content and antioxidant activity of 782.30 ± 2.54 mg GAE/g and 1660.19 ± 31.67 µmol Tr/g, respectively. These values are higher than microencapsulated functional drinks with maltodextrin (MM). The microencapsulated functional drink with 10% maltodextrin coating (MM10) is the chosen formulation since it has the smallest particle size (1.283 µm), total phenolic content of 12.90 ± 0.01 mg GAE/g and antioxidant activity of 189.41 ± 1.88 µmol Tr/g. Microencapsulated functional drinks provide sensory quality that is not significantly different (p <0.05) from ready to drink (RTD) drinks.

scholarly journals Biochemical Composition and Sensory Evaluation of Desert Date Flowers (Balanites aegyptiaca Del) Infusion

2019 ◽  
Vol 7 (3) ◽  
pp. 686-697 ◽  
Author(s):  
Issoufou Amadou ◽  
Amadou Tidjani Ilagouma ◽  
Oumarou Samna Soumana ◽  
Xiang-Rong Cheng
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Green Tea ◽  
Sensory Quality ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Balanites Aegyptiaca ◽  
Phenolic Contents ◽  
Overall Acceptability

Desert date tea (DDT) is originated from the local Balanites aegyptiaca flowers infusion. Thus, the objectif of this work is to evaluate the antioxidant activity, phenolic contents and the sensory quality of DDT. The antioxidant activity was determined, total phenols and total flavonoids were quantified. Total phenols and flavonoids followed LC-MS analysis, and sensory evaluation were also carried out. Substantial quantities were recorded for both quantity of phenolic and flavonoids accounted for 3.06 mg galic acid /g and 21.60 mg rutin /g respectively. Compounds like narcissin, hirsutrin, quercetrin, ilixantrin, rutin, isorhamnetin and diverse flavone were identified. Lower antioxidant activity and overall acceptability of DDT were noticed than that of quercetin and commercial green tea. The sensory result showed again that the green tea and DDT scored almost the same in flavor character. It can be concluded that DDT could be widely used as a source of polyphenols with antioxidant and sensory quality potential; therefore, introducing numerous health benefits for the consumer.

scholarly journals Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3939
Author(s):  
Hanna Kowalska ◽  
Jolanta Kowalska ◽  
Anna Ignaczak ◽  
Ewelina Masiarz ◽  
Ewa Domian ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Unsaturated Fatty Acids ◽  
Texture Parameters ◽  
High Fibre ◽  
High Fibre Content ◽  
Chlorophyll A And B ◽  
Pumpkin Seeds ◽  
High Calorie

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.

Sign in / Sign up

Export Citation Format

Share Document